Improving Service Menus Without Giving Away the Profit

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Workshop Info:


Presenter: “Prof” Ray Branch of the KEEPS Corporation
Original Air Date: July 29, 2010
Program Length: 1 hour 42 minutes


Selling service with the assistance of a service menu has become an industry standard. However, many service managers complain that in formulating the menu the tendency is to discount in such a way as to eat away at profit margins. Ray Branch, who truly is a service process engineer has studied this issue from all directions and will tell you that making small changes to your menu offerings can actually improve your profit margins on those sales. Ray will reveal to you simple steps that you can take to reverse engineer your menus without giving away the store and without driving customers to your competitors. This is the scientific approach to service menus that could revolutionize your service lane selling success. Don’t miss
this presentation!

Improving Service Menus Without Giving Away the Profit

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