Menus aren’t just a list of things to eat and drink. In order for your menu to work as hard as you do, you have to think and put some effort into the design. A good menu will help you market your establishment and showcase your most profitable dishes.
A well-designed menu can also enhance the dining experience for your guests by presenting your selections in a way that impresses them and turns them into repeat customers. These tips and tricks will help you create the right menu to accentuate your kitchen and dining room highlights while increasing your income.
Don’t overload your customers with too many images or text. Too much or too little content and your customers might lose interest or miss something important.
Arrange the entrees, drinks, entrees, and desserts in a logical arrangement that won’t take too much effort to follow. It should be meaningful to the reader and follow the eating and eating habits of the typical customer.
Select your images carefully
Use high resolution professional photographs with taste and eye-catching. You want the image of your signature dish to be particularly appealing.
Highlight your promotions of the day / week / month
Think about how you want to get the reader’s attention to your promotions. You can use a text box, a bold color, or arrows pointing to that text.
Most customers don’t spend a lot of time reading an entire menu, especially one with a large number of dishes.
Use clear, quality text
Clear, straightforward text describing each dish creates an effective menu. Pay attention to your grammar and spelling. Fonts are important. Use an easy-to-read font rather than something that looks dated or hard to follow, like the old-fashioned Helvetica font.
Use creative prose that appeals to your client’s appetite. Instead of “turkey with sauce” say something like “fresh oven-roasted turkey with house sauce”. Don’t try to impress your customers with clever, witty descriptions or terms that you only find in cooking classes.
Contrasts and colors
Your color palette is vital. Once you’ve sorted out the font, text, and other issues, figure out which colors you want to showcase. Using a few high contrast colors will dramatically improve the visual appeal. The color scheme should complement your brand and the atmosphere you want to create.
Include a more expensive item
Including a more expensive dish will move other items on your menu. Your intention is not to sell a lot of lobster for $ 50, but surf and turf at $ 30 could yield a higher return. Most diners are reluctant to buy the more expensive item on the menu, but if you place an entree that you want to move next to the more expensive entree, you will sell more of the reasonably priced item.
Don’t price too low
Too often, restaurateurs are afraid to mark up prices. When people eat out, they are spending discretionary income because it is a treat. They expect to spend more on dining out, especially if it’s a date or a special occasion.
However, if you are targeting a low- to middle-income clientele, keep the price barrier in mind. Currently, the price barrier is $ 20. Most casual diners will balk at menu items over $ 20. Make sure your prices reflect these realities.
Rounding of prices: up or down?
Is it better to charge $ 9.99 or $ 10.00 – or does it matter? The answer is: it depends on your type of establishment. If you have a high-end, high-priced establishment, rounding up to the next dollar won’t seem unappealing to your customers. They expect to pay more at an upscale restaurant.
However, if your demographics are more middle or lower income, the psychology of the borough can make the difference. It has a greater effect if the dish costs less.
For example, mark that side of the toast at $ 1.95 instead of $ 2.00 if you want to maximize your chances of building customer loyalty.
Reinvent your wine list
Most diners are not wine connoisseurs and their enjoyment is often based on the price they pay for it. While many order the cheapest bottle of wine, most order the second cheapest bottle, so make sure both have a high profit margin. Also, include at least one bottle of expensive wine on your wine list to make your cheap wines look like a bargain!
Sell comfort items
Have your menu emphasize comfort food that is cost effective, like desserts, beer, coffee, tea, and soft drinks. In fact, put a box around them as it attracts attention. You can also use this tactic for high profit margin dishes.
Use multiple menus
If you serve two or three meals a day, you can overwhelm customers with too many choices. Distribute your offers according to the time of day. Consider printing out a menu for breakfast, lunch, and dinner if your workplace serves all three.
Too many articles on the will affect the quality of your food and confuse customers. If you have too many offers, your inventory is not running and you will have a lot of waste. The more items you have on your menu, the harder it is for customers to make a choice, which means you aren’t flipping your tables as quickly. Limit your menu so your ingredients are always fresh, and you can turn tables multiple times during a shift.
Be creative in your offers
Burgers are a great dish for lunch or dinner. Consider, however, spicing up the offering by listing two or three different types of burgers with various toppings or sauces. It doesn’t cost much, especially if you use local and seasonal produce.
Encourage customer feedback on your menu. In addition to service questions on a feedback form, ask what your customers think of the menu.
Find the competition
If you run a steakhouse, review the types of menus used at other steakhouses in the area. Which ones stand out? Which ones seem jaded? You may find that investing in specialized equipment, like a frozen drink maker, and adding it to your menu will make you stand out.
Compare their prices to yours and see if you can tweak your numbers to make yours more appealing to your demographic. This way, you can occupy a dynamic space within the industry that benefits from a healthy turnover of loyal customers.