Menus are not just a list of things to eat and drink. To make your menu work as hard as you do, you need to put some thought and effort into Menu design. A great menu will help you market your establishment and increases your profits.
A properly designed menu can also improve your guests' dining experience by presenting your selections in a way that impresses and makes them regular patrons. These tips and tricks will help you design the right menu to accentuate the strengths of your cuisine and dining facility while increasing revenue.
Don't overload your customers with too many images or text. Too much or too little content and your patrons might lose interest or miss something important.
Organize the appetizers, drinks, entrees, and desserts in a logical arrangement that won't take too much effort to follow. It needs to make sense to the reader and follow the typical customer's drinking and eating patterns.
Select Images Carefully
Use high-resolution, professional photographs while designing the menu in a tasteful and eye-catching manner. You want the image of your signature dish to be especially visually appealing.
Highlight Your Restaurant Specials for the Day/Week/Month
Give some thought to how you want to draw the reader's eye to your specials. You might want to use a text box, bold color or arrows pointing to the special recipes.
Most of the customers don't spend a lot of time reading an entire menu, especially one that offers a large number of dishes.
Use Clear, Quality Text in The Design
Simple, Clear, direct text describing each dish creates an effective menu. Pay attention to your grammar and spelling. Use an easy-to-read font rather than something that looks dated or hard to follow.
Contrasts and Colors
Your menu color scheme is vital. Once you have the font, text and other things settled, determine the colors you want to emphasize. Using a few high-contrast colors will significantly improve the visual appeal. The color scheme should complement your brand and the atmosphere you want to create.
Upsell the Comfort Items
Have your menu spotlight the profitable, comfort-food items, like desserts, coffee, tea, and soft drinks. In fact, place a box around them because it draws attention. You can use this tactic for high markup dishes too.
Use More than One Menu
If you serve two or three meals a day, you can overwhelm customers with too many choices. Break down your offerings based on the time of day. Consider printing a breakfast, lunch and dinner menu if your place of business serves all three.
Reduce Clutters in Menu
The more items you have on your menu, the more difficult it is for customers to make a choice, which means you aren't turning your tables over as quickly. Limit your menu so your ingredients are always fresh, and you can turn over the tables several times during a shift.
Encourage customer feedback on your menu. Along with service questions on a feedback form, ask what your clients think about the menu and note all the suggestions.
Research the Competition in your Niche:
A black tea blend rich in flavor.
Served hot with added honey and lemon.
FLAVOURED INDIAN TEA
Review the types of menus used at other restaurants in your niche area. Which ones stand out? Which ones seem blasé? You may find that investing in specialized equipment, like a frozen beverage machine, and adding that to your menu will set you apart.
Compare their pricing to yours and see if you can tweak your numbers to make yours more attractive to your demographic. That way, you can occupy a dynamic space within the industry that enjoys a healthy rotation of loyal customers.