Appetizers and desserts.... going for average ticket increases

Discussion in 'The Think Tank' started by bodegahwy, Apr 15, 2017.

  1. bodegahwy

    bodegahwy Well-Known Member

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    Overall, due to the nature of our market and our efforts to sell pizzas with a lot of toppings, we have high ticket averages.

    In general, an increased ticket is the most desirable way to increase sales. There is no change in basic costs such as rent, utilities and, if you are making simple items that do not require prep, labor. Additionally, and most importantly, your transaction related costs are either unchanged or minimally changed. No additional delivery cost, CC swipe fee is paid, order taking costs tend not to increase.

    We are doing a periodic menu revisit. I ran the reports for the last 250K in sales to track what is selling and what is not. We will drop a couple of slower selling combos and add a couple of new ones, drop a couple of drinks and ice cream flavors etc.

    The bigger change I am going for is focused on increased ticket averages. New pizza combos do not tend to increase sales even though they do give us something to talk about in advertising and encourage repeat sales and provide differentiation. The reason they do not increase ticket averages is that they pretty much only replace other combinations that the customer would have purchased but appetizers and desserts tend to increase the ticket.

    The best add-on sales for us are things we can keep in the freezer and put straight in the oven with no prep. Mozz sticks are ideal in that way. Zero waste, zero prep. Wings are not bad but we have to thaw them first and we have some waste as a result.

    I made it my food rep's problem and they have come up with some good looking ideas that we are going to move forward with: Chedder/Jalapeno Churros, pig in a blanket, bacon wrapped scallops and some desert ideas that go from freezer to oven. We are getting in samples to test whether they work with our oven settings. It is OK if they need less than a full pass or a pass an a half. We can deal with that. I am also OK with shorter margins when there is no prep and very little make.

    For the most part we are lookiing at prices between $5 and $8 which go straight to the sales total as these tend not to be couponable items.

    We found some really good items from Molly's Kitchen which are stocked by our vendors.
     
  2. December

    December Active Member

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    Of all the desserts ive tried (cakes, cookies, brownies, cheesecake, fried dough)
    CANNOLI- far and away the most popular, Im not sure you could get $5 per, but they have such a nice eye appeal I keep a jar of empty shells as a decoration near my POS. We sell about 140 a week. You already buy ricotta. They take 10 seconds to fill and powder one. We fill them to order. If every order, not customer added a cannoli to their order Id profit over $2300 to my bottom line every week. They also make great
    'Im sorries'
     
  3. December

    December Active Member

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  4. bodegahwy

    bodegahwy Well-Known Member

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    Looking for $5 per order, not necessarily per each. So if it was 2 or 3 canolli for $5 or $6 or $7 that would be fine as long as cost are line.

    Please describe your whole receipe/process.

    Thanks!
     
  5. December

    December Active Member

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    Heres cost breakdown
    Cannoli shell .27
    Cannoli cream .24 (2.5oz average)
    Single clear hinged container 5x5x3- .10
    $.61 per cannoli- I charge $2.89. I profit $2.28 each one. I was in San Diego last month and was seeing an average price of $5, they were upscale places though

    First buy a quality shell Golden Cannoli is what I use, Then buy quality ricotta polly-o ny style for me.
    buy these, no tips needed simply cut the tip of the bag
    http://www.webstaurantstore.com/ate...try-bags-august-thomsen-100-roll/1444718.html
     
    Last edited: Apr 17, 2017
  6. December

    December Active Member

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    Use an empty spice container as a pastry bag holder for easier filling IMG_1099.JPG
     
  7. December

    December Active Member

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    IMG_1100.jpg Use a rubber band to secure top of bag. I use scrapbook scissors to cut the tip of the bag to give the look of a pastry tip without the hassle. I use this same method for ricotta for our pizzas
     
  8. December

    December Active Member

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    IMG_1101.jpg Yesterdays order
     
  9. bodegahwy

    bodegahwy Well-Known Member

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    Thanks! We do the same thing for ricotta on our pizzas and that is the same ricotta that we already have on hand.
     
  10. sparrowspizza

    sparrowspizza New Member

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    Hey December you don't sweeten or flavor the ricotta?