Ways And Tips To Design A Perfect Restaurant Menu Design
When any restaurateur sets out to open a restaurant, the question of how to make a menu is probably the most challenging question in front of him. Having a well-designed menu that is meticulously planned and executed is a key to restaurant business success. This is because it is the menu that brings sales to the business. Menu engineering, as the modern world calls it, is a process that one must engage in with several forecasts that involve business and human psychology.
A well-designed menu can boost profits by 10% - 15%This blog is a comprehensive guide that details every process needed to be taken by a restaurateur for a perfect restaurant menu design. While designing a restaurant menu is vital, having an attractive and updated website for the restaurant is life-saving too (especially during such pandemic times). Use a restaurant website builder that is template based and allows you to build your own website within minutes. Make use of a food web constructor that is DIY, affordable, offers unlimited online food orders, does not levy any commission per order or other hidden costs and facilitates consumers to make direct, secure payments to the restaurant.
HOW TO CREATE A MENU
While the process is undisputedly humongous, it can still be reduced to a few simple steps:
Once the list of the items on the menu is finalized, prepare a spreadsheet with the names.
Create categories like appetizers, breakfast, lunch, dinner, starters, desserts, combos, etc.
Design the menu layout keeping in mind the factors of good menu engineering.
Make use of a free menu maker or a software for the menu design process.
Convert the spreadsheet into a PDF and take a sufficient number of copies.
Place the menu inside menu covers or on boards.
These steps comprise the basic process in menu creation. Read on to know more about the best practices for menu designing that will enable ease of use and facilitate sales.
HOW TO LAY OUT THE MENU
When customers hold the menu in front of their eyes, their attention is drawn to specific places on it. So, it is but natural that a restaurateur places his most popular menu items and items that drive high profits in such attractive spots on the menu. Menu engineers and psychologists call the three spots that diners first cast their eyes on as ‘The Golden Triangle’.
The three points on this Golden Triangle are:
Middle - Most customers tend to look at the middle spot of the menu first. One must place the specials or any other limited menu items at this lucrative point.
Top Right - The second place that attracts the sight of diners is the top right of a page. A restaurant must place details about its starters and main course items in this place.
Top Left - After looking at the top right of a page, people naturally tend to shift their focus to the top left. This is ideally the place for appetizers along with a combination of starters that can give a fillip to the profits.
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