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Using 4 Menu Design Strategies Like The Pros

Using 4 Menu Design Strategies Like The Pros

Building A Better Menu

A restaurant menu is a direct reflection of the brand, and a connection with your staff and the cuisine you offer. Building a better menu is like putting together a well-crafted meal. It takes multiple parts and all of them must complement each other and balance the dish. The best restaurant menus provide traditional dishes and fresh food trends. Balancing the right food cost is important to maintain and grow revenue. The first step in creating the ideal menu is to decide what dishes to offer at your restaurant. A restaurant menu design is a likeness of a restaurant’s envisioned audience. To be a top-rated restaurant you need a menu designed to enrich the dining experience.

The goal in designing a menu should be to assist your customers in making satisfying choices and stimulate the appetites of your customers. From a marketing perspective, a menu is more than a list of the dishes a restaurant offers. The menu is an advertising utensil qualified to communicate a restaurant’s individuality and drive income, if well designed. Let’s examine some graphic tactics in menu design that can help improve profit margins for your business.

Step 1 Start in The Top Left

Age old research says that customers’ eyes are innately drawn to the upper right corner and thus this is where you should place greater revenue dishes. Restaurants have been designing their menus under this assumption for many years, but with new studies comes new research. Today the data advises that customers tend to read menus like a book, starting in the top left corner. We all know that with large menus people tend to skim the contents. If you want to guarantee a dish gets seen place it in the top left.

Now that you have chosen what foods you will provide, run the numbers for the right food costs and evaluate the size of your portions. This confirms your profit margin to plan a balance of expensive & inexpensive items.

Step 2 Make Your Layout Logical

A restaurant menu layout echoes the restaurant itself from structure to style. This is your opportunity to show off who you are. Your menu design can be formal, casual or playful, matching concepts, locations, and themes. Do not be afraid to draw boxes around groups of dishes. Boxes are frequently used by restaurants to highlight plates with higher profit margins, such as pasta & other carb-based items. Your goal is to simplify the process of finding dishes a customer is looking for. Arrange appetizers, entrées and desserts serially and in logical collections. Start with your appetizers and work your way through the meal. Your menu font scheme should also reflect your restaurant theme. You want to apply this same thinking to all of your styling elements. It is worth noting that different individuals have different visual abilities and impairments, so be careful of choosing hard to read or too small fonts. Typography will connect your brand and affect the legibility of a menu. Consider the amount of text needed to comfortably fit on the page. Use multiple typefaces to inform names and descriptions of a menu. Guide customers through the menu in a thoughtful way. You should be descriptive, vivid and enticing enough to ignite a customer’s appetite. Assist your customers by explaining what the key ingredients are in a particular dish. Largely, keep it short and simple when writing the descriptions so customers can read through multiple dishes quickly.

Step 3 Less Is More with Photos

Photos are commonly associated with fast food. If you are not in this market use photos sparingly.  If you do use photos, they should be for target and specialized dishes only. Always use professional quality photos whenever possible. Typically, it’s best to leave the quality of the food to the imagination. Photography can over emphasize the look of the food and not all food will appeal to everyone. Try using illustrations instead of photography. Illustrations are more likely to be universally appealing. This also gives the opportunity to communicate the restaurant’s unique style. Use colors based on your target audience and the theme of the restaurant. Colors have different psychological marketing effects on a customer, so your color scheme will help to set the mood of a restaurant as well as draw attention to certain food items. Learn more about colors and attention-grabbing techniques from our article on How to Create a Flyer that Grabs Attention. It is important to note that you don’t want to make customers overly aware of how much they’re spending. Studies have shown that customers are more likely to spend more when currency signs are omitted. So, stick with the numbers and leave out the dollar signs.

Step 4 Size Up Your Menu

Generally, the size of your restaurant will determine how big your menu is. The larger the kitchen, the more items you can add to your menu. If you propose a hefty or complicated menu with a small kitchen you may run into issues during breakfast, lunch, or dinner hours serving all of your customers. It can also take time away from your waiters and waitresses helping guests and answering questions. Remember the look and size of your menu says a lot about your business. From your ideas and business image, we at International Minute Press can design an eye-catching menu that does your product justice. We can also keep an electronic copy of your menu on file to make quick and easy updates and edits. Contact International Minute Press today to learn more about designing your ideal menu.