Padrones_Pizza_East
New member
Do any of you offer coupons and at what percent of the menu price do you set them at?
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If you took $1000 in orders and took $300 in coupons you did not have a $1000 night… you had a $700 night.Unfortunately, the old owner had the store in a coupon trap and I am slowly pulling away from that. If we did a $1000 night, $300 would have been lost to coupons.
Great point, bodegahwy, but it could actually be even worse than that…If you took $1000 in orders and took $300 in coupons you did not have a $1000 night… you had a $700 night.
Most likely not. Most of us have coupons built into our model even if not at the 30% in this example. As long as your “coupon cost” is in line with your model it can work very well. For better or worse, the pizza business has come to expect coupons in much the same way that car buyers do not expect to pay “sticker”.The $300 you discounted was likely your profit,
Good point. One of the main reasons I am starting with doorhanging and banner waving is not only are they proven cost effective, I can do them without doing huge discounts. Also it will allpw me to hire more people than i need and still give them enough hrs. If they get an extra 8 to 10 hrs a week door hanging and banner waving that will help alot.It has been 15+ years since I had a pizza place so this comes from my current business …Something I tell my clients is “sometimes” more aggressive marketing can work better than coupons…Say for example you are doing 1,000 a day in gross sales but giving away 150.00 to 200.00 revenue in coupons…So you net 800.00 to 850.00…But if you spend some of that loss from coupons on more marketing each day you may increase your net…But this will require some testing and tweaking…All marketing requires testing and tweaking until you find the “sweet spot”…Good luck…
In the past I used to make the mistake in making certain judgments about aspects of my business as related to my customers. I learned that I have to be careful about looking at the world through MY rose colored glasses thinking that if I like it (food or promotions), my customers will also. My eyes may or may not be representative of what many of my customers think or like. My reality may not be the same as my customers in all cases or some cases. In our family many ideas are shared around the dinner table (when we can make it for dinner). With five children and my wife there are a lot of viewpoints coming mostly from gut feel. I want to hear them all because the comments sometimes change my approach. I have one particularly good asset/source at the table and that is my wife. Any new item or proposed changes to the menu are put on the table. Almost infallibly, if my wife likes something it will not work and if she does not like something it definitely has a shot to make it. This is invaluable and dependable; I hope she never changes.We’ve never done coupons. Of course, we’re not really blowing the doors off either. Maybe it’s just me. I never liked having to clip and keep track of a coupon for things. And if a business basically relies on coupons for pricing, I’m likely to not shop there so I don’t feel like I’m getting ripped off if I pay full price. But I know, I need to not just do things the way I want to.