Why Discounts Fail (and What to Sell Instead)

Take the free Cash Flow Cure Diagnosis (7 questions, a couple of minutes): https://app.thechefplus.com/diagnosis Every month, small business owners reach for a promo: buy one get one free, 20% off, happy hour all day. They set it and hope. This video shows what to do instead. I ran the BOGOs, the combos and the discount days in my own sandwich shop. What got me out of debt, and into a successful exit, was one planned, costed offer a month sent to my best customers. In this video you'll learn: The difference between a promo and an offer The three rules of a flagship offer: costed, specific, limited Why "three to four times your average ring" is the sweet spot How to build an offer backward, using a real pork loin example How to add value without adding cost, and why you should pick a real number The micro offer at pickup that raises the basket size The math: $1,550 in sales and $795 left after food and packaging CHAPTERS 0:00 Why promos are hope 1:21 Promo vs offer 2:49 What an offer is (and how mine sold out every time) 4:03 The three rules of a flagship offer 4:49 High-margin, high-ticket: three to four times your average ring 5:34 Build the offer backward 6:26 From a $12 pork loin to a $70 dinner 8:04 The wrapper: value that costs almost nothing 8:48 Make it limited 9:02 The micro offer at pickup 9:56 The math: what's left after food and packaging 10:58 Why costing is the through line 11:38 Check your own cash flow Never enough cash? Find out why. I'm Steven Bonin at Chef+. We help independent food businesses fix their cash flow and grow their profit. thechefplus.com #FoodBusiness #RestaurantOwners #SmallBusiness