The One Simple Change That Can Grow Your Sales by 10%
Want to know how the best meal prep owners win?
By consistently producing high-quality meals that don’t bore their customers.
That doesn’t mean you have to switch your menu every week.
But it does mean you need to find engaging ways to introduce product variety into your offering.
So today, I want to show you why variety matters and offer 4 tips for introducing more variety into your menu.
The Case for Variety
"You have to introduce new items. The weeks that we have new items on the order form and promote them, we see a big increase in sales,” says Megan Scott from Planted Table.
In this Coffee Club conversation, Megan shared her expertise on sustainability and customer retention through variety. Her insights were invaluable, emphasizing the importance of keeping the menu fresh and engaging.
4 Strategies to Boost Your Meal Delivery Sales
1. Leverage the Power of 'New'
Adding the word 'new' to an email subject line boosted Megan's orders by 10%. Pair this with a strategic menu design to highlight high-margin items. This simple tactic can increase your profits by up to 15%.
2. Embrace Seasonal Creativity
Keep your offerings dynamic and seasonal. Megan's green curry switch to pumpkin curry during the holidays and her limited-time strawberry shortcake dessert were both hits. Seasonal changes signal freshness, attracting health-conscious customers who value local and sustainable produce.
3. Offer Cultural and Dietary Variety
A diverse menu appeals to different cultures and dietary needs. Megan's 40-dish weekly menu caters to her community's desire for variety and personalization. With 30% of U.S. adults reducing gluten intake, offering substitutes can tap into a significant market.
4. Be Data-Driven and Seek Feedback
Dive into your metrics. Megan's team continuously analyzes sales data and customer feedback to understand popular dishes and innovate. This data-driven approach ensures that successful items stay while new favorites emerge.
The Bottom Line
An innovative and varied menu keeps customers engaged and boosts sales. By experimenting with new items, listening to customer feedback, and maintaining operational efficiency, you can create a dynamic menu that keeps your customers ordering on repeat.
ICYMI
How the Doughnut Project Shop Built One of the Most Popular Donuts in NYC: A conversation with Leslie Polizzotto, founder of The Donut Project, on her transition from law to doughnut shop owner, innovative marketing, and adapting post-pandemic. Link
How Dirty Cookie was born from Manifesting Dreams: Explore Shahira Marei's journey in founding Dirty Cookie, her use of manifestation, strategic pivots, and networking to build a global brand. Link
Don’t Miss Our Next Chat on Shared Kitchens!
Get a head start by registering for the next session here.
Look out for announcements later this week with the exact dates and guests. We have another great one lined up!
PS: Sharing the Club
Many have asked, and yes, you can share the Bottle Coffee Club with others who would find it helpful. We just ask that you keep it exclusively to your friends who operate or help out in the local food space. :)
As always, please reach out with any questions or ideas for the coffee club.