You know what the objective of your restaurant is, your culinary philosophy and your best-selling specialties. The menu shows what your customers can admire. It must show your professionalism, the message must be clear, and in this case, appearance is fundamental. It must be so attractive that customers can’t wait to order and taste the delights. This guide will help you create the ideal menu.
How to design the menu
But what is menu design? There is a science to balancing appearance and message with management accounting. Do you really have to go through this exercise? The answer is a resounding YES. Read what industry experts say about the best ways to maximize profitability while driving customers to their sweet spot.
Make a good impression
Basics first impressions count. What do you want your customers to feel about your restaurant immediately? Sophistication? Fun? Does your menu show individual dishes or is it based on the overall eating experience? Provide a unique, quick and clear message.
How the menu builds your brand
What customers do you matter to? Can you summarize your brand in seven or eight words? Do you really know your target customers and what is important to them? The choices you make on paper, the style of typography and the title of the main dishes must be consistent with the brand, aimed directly at your main customers.
How to increase sales with the menu
Put psychology to work for you. The subconscious can be your best friend as you guide people through your offerings, tempting them to give in to their impulses.
How to arrange the menu
Where to Start? The map you establish as you lead customers through the menu can guide you to a profitable destination. However, how should you group the categories? How many spaces should you assign to your signature dishes? When you put as much energy into the appearance of the menu as you do into the presentation of the food, it pays off.
How to write the menu
Close the deal. Write descriptions that move customers from reading with their eyes to reading with their pupils. But remember that you will be talking to different types of customers. Mouth-watering descriptions are essential, but discerning diners look for ingredients and connoisseurs look for adventure.
How to choose your fonts
I can’t read this! This is the last thing you want to hear. Choose clear fonts when deciding on style, size and color. Remember that the population is aging, so small light gray letters are not a good idea. There are case studies of restaurants that modernized their menu to achieve readability and achieved better customer satisfaction and increased sales as a result.
How to use the images
A good image is worth a thousand words. However, could less than excellent photos hurt sales? Discuss what kind of menu benefits from food shots and how to make good use of mouth-watering photos.
How to set prices
Open your mind… and your wallets. Make customers want to spend more and eliminate their resistance to spending. Obviously prices are derived from costs and income targets, but there are methods of presenting prices that make a difference.
How to make a special menu
What do you recommend? Customers often seek recommendations and guidance on the freshest and most impressive dishes. Offer your best selections with a menu of special dishes. Offering favorite dishes or seasonal offerings is an invaluable selling technique.
