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With just the right name you can make any menu item appear unique and more appetizing.

Use "profit-producing" names for your menu items and you can increase the preceived value (and therefore the price) of any item on your menu and after all -- Perception is reality!

Here's how to find the "profit-producing" names that will really add value to your menu items

We've all seen names add preceived value to menu items. Names like, "Kentucky Fried Chicken, "Virgina Baked Hams," and New England Clam Chowder and the list goes on and on, but there are other ways to name your menu items that will work even better.

Names of people and places work wonders when naming menu items.

Here are some menu names for you to consider:

• Uncle Ted's BBQ

• Aunt Sara's Biscuits

• Real Tennessee red-eye gravy

• Uncle Jack's Favorite Breakfast (or steak, etc.)

• Georgia Pancakes

• Casey Jones' Famous Railroad Stew

• Daytona Beach Key Lime Pie

• Authentic Colorado Mountain Trout

• Famous Red Rocker Inn Roast Beef

• New Zealand Lamp Chops

• Original Arkansas Hushpuppies

• Any name that adds a local flair is always great

By the way, in the above example, which term do you think is the most commonly used, Hush Puppies or Hushpuppies?

Now you don't have to guess. Below is a link to a tool that will allow you to find this information quickly. It's called "Google Fights" and it's actually fun to use. Try it with the above two terms and with BBQ verses the many other ways of writing BBQ. Here's the link:

http://www.googlefight.com

And just so you will know, the word "Hushpuppies" is used 3.08 million times on the Internet and "Hush Puppies" is only used 248,000 times. In other words, even thought both versions are commonly used, the one-word version is used 12 times more often. This is a great free tool to use when you're not sure which word to use. I use it all the time.

Back to making your menu more profitable

Changing the names of some (or maybe all) of your menu items is one of the quickest and lowest cost ways to see an increase in your immediate and your long-term profits.

So pick up a pen and a menu and see what kind of intriguing, interesting and appetizing names you can come up with for the items on your menu.

Set a goal to have a new menu within seven days. There's no reason you can't make it happen.

Here are even more ways

How small changes to your menu can add thousands of dollars a year to your bottom line - Part 1

Part 2.

Related Articles

·  Imagine how profitable your restaurant would be if every customer said, "You order for me." ·  How small changes to your menu can add thousands of dollars a year to your bottom line - Part 2 ·  How small changes to your menu can add thousands of dollars a year to your bottom line - Part 1