Testimonials


Martin Powers
Spinner's Seafood Steak & Chophouse
Gold Beach Oregon

"If you own a restaurant ... you MUST contact DinerMagic and get a web presence immediately!"
Sandi Stokes, Marketing Associate, Sysco Portland, Inc.

"You have a great answer for the customer... easy to use ... easy on the pocket and gives them many solutions..."
Matt Kincade
Distributor Sales Rep Pacific Seafood
Clackamas, Oregon

"As a Chef for 15 years, ... I am very impressed by this program ... wish it had been available when I was still operating kitchens"

FAQs


How can I purchase DinerMagic?

We accept all major credit cards as well as PayPal.
Is this a program where I have to design my own website or my own menu?

With DinerMagic, we do 100% of the website design and menu layout. All you do is use it - or edit it... anytime, anywhere.
Nothing! That's right, performance upgrades of will not cost your clients anything more than what they originally paid. Because DinerMagic is web-based, they won't receive any software... to load onto their computer.
How can DinerMagic help my bottom line?

Many restaurant owners do not realize that by not changing their prices when their food costs go up, they are losing money...
What is DinerMagic?

DinerMagic is a fully-interactive restaurant website...that lets you edit any and all menu items. Simultaneously updates the online menu on your website as well as your printed PDF menu!
How much does it cost?
A single license... is just $495. The monthly service charge for... support, unlimited access to your site & menus, web hosting / management and optimization, is just $29.95... about $1 a day.
What can I do when people leave negative reviews on online restaurant review sites?

When people unfairly leave negative reviews, there is not much that you can do... However with DinerMagic...


How long does it take to learn... DinerMagic?

DinerMagic is so simple to use that it will take no more than 30 minutes to learn how to perform every step... There isn't even a user manual because you don't need one!
I only update my menus once or twice a year. Why should I do it more often?

Menu pricing should be reviewed regularly with the pricing of each menu item measured against its costs. This is the only way...
How is DinerMagic different from other Menu Design companies?

We have experienced restaurateurs on our staff and we support other local restaurants, so we really know the restaurant business!
How do you change your menu prices?

Do you use tacky-looking Wite-Out correction fluid to change your menu prices? With DinerMagic, your updated pricing looks like the original...

Case Studies


Restaurant: Cafe Kitanishi, Brookings OR

It feels good that we are in control and can manage both our menus and website ourselves. And best of all, you don't have to be a computer expert to use it...
La Flor De Mexico
Brookings, Oregon

We hired a profession- menu designer... every change we had to make took weeks... to make it to the menu. With DinerMagic, it only takes us a few minutes.
How can restaurants stay profitable when they can't control rising food costs? Here's how one DinerMagic customer adjusted its menu price for 1 item and saved more than $1000 in only 8 months! More than enough to pay for DinerMagic! ...
DinerMagic Affiliate: Bob

Read the story of how DinerMagic helped save the career of one food service sales rep
... and also helped him to earn his company's Top Salesman of the Year award.

Menu Design FAQs

Menu Engineering has become a popular term lately. In an “engineered” menu, a restaurant’s menu is redesigned or altered to maximize profits through a combination of text formatting, the use of “eye magnets” or things that draw the eye’s attention such as boxes, colored backgrounds, bold text, as well as item placement within the menu. The idea is to lead the customer into purchasing the items the restaurant management wants them to purchase rather than the customer randomly picking an item. Of course the restaurant management wants the customer to pick the more profitable item, after all, a business needs to be profitable to be successful.

Is this form of buyer directing new? The idea of leading a customer to make a decision isn’t new. In fact it’s probably reasonable to assume that the practice has been around as long as people have been buying and selling. Car dealers are probably the absolute masters of the practice. From the models on the showroom floor to the location of the different models on the lot (ever wonder why you have to walk so far to view a lesser priced car?), all of these ploys are well engineered to get the buyer to make a decision that brings in more profit for the dealer.

Supermarkets use this form of sales engineering extensively. From the time you enter the door till you leave, you follow a pattern of decision making that effects your shopping. When you enter, some stores guide you down the “aisle of values” where everything is on sale. It could be more aptly named “aisle of profits”.  On the shelves, more profitable items are usually easy to reach and easily in view with less profitable items near the top or at the bottom of the shelves.

And of course you, the restaurant owner or manager, train your staff to “suggest” an item should the customer not be able to make up their mind--an item you really want to get rid of, right? Hopefully the staff is pushing the profitable items, right?

So directing the buyer to make a decision isn’t new. Restaurant owners have known for years the basics of properly laying out a menu. But applying or designing (or engineering) in a targeted or suggested sales approach into restaurant menus is a relatively new science.

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