Park Inn

The Brief

Increase profitability of the main and bar menus.

Our Approach

elliotts applied menu science techniques to the design and layout of the menu to improve profitability of the menu by guiding customers through their dish choices.

The Results

RBG saw a 23% profit increase on their new menus in the first month after the launch, with customers consistently buying higher margin dishes. Customers commented on the improved navigation of the new look menu and enjoyed the various new dish options.

Working with the team at elliotts has elevated media presence drastically, more than doubling our share of voice across trade, business, consumer and national media.

Andrew Jackson | Marketing Director | Fentimans