A 30-Day Refresh for Higher Ticket Averages
January is a clean slate. Small changes to your menu, pricing, and service can lift average tickets without adding complexity. Here is a four-week plan you can put in place alongside your regular schedule.
Week 1: Clean the board and simplify choices
Start where customers look first. Rewrite the board so the top line features one clear value combo and the next two lines show two secondary bundles. Keep à la carte items to a short list under that. Use round numbers that are easy to read and easy to say.
Check item names for clarity. “Soft pretzel” reads faster than a flavor description. “Caramel corn” tells people what the premium is. Fewer words get you more sales during busy nights.
Week 2: Tune bundles and train the script
Create a small gap between à la carte and combo pricing so the bundle looks like an obvious choice. Pair your anchors. Coffee or cocoa with a pretzel. Family bundles with a large kettle corn and two hot drinks. Kids pairing with cocoa and a small treat if you carry cotton candy or Mini Melts.
Practice a short script in a five-minute pre-shift huddle. One person says it. The others listen and repeat it once. Consistency builds speed and average tickets:
“Our best value is drink plus pretzel. Would you like to make it a combo today?”
Week 3: Add a small flavor rotation
You do not need a long flavor menu to keep interest high. Add one seasonal coffee and one featured popcorn flavor or topping for the month. That gives you a simple headline for social posts and a reason for regulars to buy the premium.
For example:
- New England or Eight O’Clock Coffee seasonal flavor as the monthly feature.
- Caramel corn as the premium with a small sign at the counter.
Keep flavors to one extra choice per category so your team can memorize the board and easily repeat it.
Week 4: Tighten portions and speed of service
Margins improve when portions are predictable. Put a small dot inside each size cup at the fill line. Standardize toppings and add-ons. One rosette of whipped cream. One measured flavor shot if you offer syrups. One ounce scoop for popcorn. These habits reduce overpour and keep products consistent across volunteers and shifts.
Move the condiment caddy off the counter and onto a small side table so the pass window stays clear. Pre-stage ten to twelve cups with sleeves at the hot station before each wave of guests. During games or intermissions, keep a second person at the handoff to lid and pass.
Track The Changes
Track three numbers on a single page by shift: total transactions, average ticket, and attachment rate for your top combo. Pay attention to these three numbers and make adjustments if necessary. If the combo attachment rate climbs, keep the board as written. If it stalls, adjust the description or move its placement on the board.
What to Keep on the Menu
January is a great time to focus on a core set that suits cold weather and indoor crowds. Coffee and cocoa lead the board. Soft pretzels can carry the savory side. Popcorn moves at every venue. If your location is kid-heavy and indoors, Mini Melts and Slush Puppie can add color and novelty.
Make it Visible
Fresh chalk or clean printed boards signal that the menu is current. Add a small sign with pictures at kid height for cocoa. Place a short note near the register that invites guests to round up for the team or club. Small touches reinforce the impression of a professional stand.
How Allen Associates Can Help
Ready to reset your board for January? We can audit your current menu, recommend price points, and supply the fun food programs and equipment that the refresh requires.