In the industry of restaurants, it is essential to have a menu that’s carefully organized and laid out is an absolute requirement. Your menu is the most important instrument that generates sales for your business. designing the menu will increase sales and increase your profits. Furthermore, research has shown an effective menu could increase your profit by 10 to 15 percent. To ensure that you have the best menu, we’ve developed this detailed guide which explains the process and provides some suggestions for menus in restaurants.
How to Create a Menu
Making a menu might be daunting however, it can be broken down to just a few easy steps:
- Complete your list of menu items and then place it on the spreadsheet.
- Make your list in sections like breakfast lunch, dinner desserts, appetizers, entrees and more.
- Create how your menu will appear. Think about how your customers likely to navigate your menu, by studying the menu design.
- Make use of a menu maker for free or menu maker program to create your menu.
- Save your menu in PDF format and print it. Make sure you have sufficient menus for your clients.
- Set your menus up in covers for menus as well as on boards for menus.
While these steps outline the fundamental steps to create menus, it is important to think about and thought in the layout of your menu. Below, we outline the best practices to design an effective menu that is simple for customers to use and aid in sales.
How to Lay Out Your Menu
When people look at your menu and look at your menu, their attention is attracted by specific spots on the menu, and this is where you should place your most-loved menu items, as well as items that have the highest margins of profit, such as appetizers and entrees. The three areas on your menu that people will be looking at first is referred to as”the Golden Triangle by menu engineers and psychologists.
The Golden Triangle
The Golden Triangle is a term used by menu planners to describe the three sections on your menus that the majority of customers will look at first. There are three points in the triangle:
- middle. Most customers look at the middle of your menu first. This is the perfect place to display your specials or restricted menu items.
- the top left. The second place the eyes go is the top right-hand part of your page. It is the place where many restaurants serve their main courses.
- The Top left. From the top right corner, the majority of customers will be looking at the upper left corner. It is a popular spot for snacks, and when paired with meals, can increase your profit.
Designing the Layout of Your Menu
It is important to allocate the most profitable areas of your menu to the most popular dishes and ones that provide the highest profits. Once you’ve made a decision on which areas you’d like to include within the Golden Triangle, you can determine how you will organize your other menu items. One of the first things you’ll have to consider is the number of sections you’d like to include on your menu.
When you design the various sections for your menu, it is important be aware of the number of items are available and how they could be organized or divided. For instance, could you divide your main course section into sandwiches and entrees? You could separate it further into chicken, beef pork, seafood, and beef sections? When making sections, it is best to be as specific as you can to ensure that your customers quickly find something they like.
The creation of menus that include particular ingredients, like pork, beef or chicken is particularly important in ethnic eateries that offer food items on the menu that patrons may not have a familiarity with.
Tips for Creating a Menu Layout
Here are a few other restaurant menu ideas you should consider when choosing your layout:
- Create a separate menu for your desserts. Research has shown that when desserts are included on your main menu, people tend to not choose an appetizer. If you also have distinct menus you could leave it on tables for your customers to peruse throughout their meal and allow them to contemplate the dessert they would like to explore.
- Restaurants with a wide variety of beverages might need to create an additional menu for beverages so that they do not consume enough space. You might want to add popular non-alcoholic drinks in your main menu but you should not forget beverages that are soft, like iced tea or lemonade.
- If your establishment offers many vegetarian and vegan alternatives It’s an ideal idea to create separate sections specifically for these items. Making a separate section allows those with dietary restrictions to find items on the menu that they can consume.
- It is possible to focus attention on specific menu items, like seasonal or limited-time specials by placing an enclosure or border around them. This makes the specials to stand out among your other offerings and draws your customers’ attention towards them. They can also be placed at the center of your website to draw more focus to them.
How Many Pages Should Your Menu Be?
The number of pages of your menu will depend on how many menu items you’ve got. However, when you’re talking about menus, smaller is better. If your menu is more than one page, the menu could become overwhelming for your customers.
The most commonly used menu has two pages and provides ample space to list the menu items without giving enough information to become too overwhelming. In the event that your establishment is contemporary or has a contemporary style instead of having multiple pages, you can choose a bigger page or even a distinctive style.
Choosing a Style for Your Menu
It’s important that you choose a style that reflects your business’s concept and appeals to your customers. Here are some common styles that can give you some direction when you’re trying to choose a style for your menu:
- upscale The menus of upscaling are usually short, having just a handful of options that appear on the webpage. There are a few or there are no images displayed on the page. There typically is a precise and attractive font.
- Child-friendly: Menus at family-friendly restaurants usually have plenty of photos and vibrant colors which can entice children’s fascination. It’s also possible to select a font that is easy to read and scan.
- Contemporary: Modern menus for restaurants are diverse and their layout will be determined by the theme of your business. Many modern establishments have menus that are stylish and attractive, featuring interesting design, custom-designed images and trendy fonts.
- Retro: Companies that profit from nostalgia have become well-known as baby boomers are becoming older and spend more time eating out and less time cooking their own meals. Their menus are typically vintage and rustic look and also have numerous images on every page. If you’re anticipating that your restaurant to have older customers You may want to make your font bigger in order to make it easier to read.
How to Style Your Menu
There are a variety of particular design elements to consider when designing your menus including fonts images, colors, and images that let you make your menu appear more unique and a distinct look. Similar to the layout of your menu and design, the menu’s appearance will help convince consumers to purchase certain high-value products. Here are some suggestions about how to select images as well as fonts and colors for your menus and what to include in your descriptions of your meals.
How to Describe Your Food
The writing of appealing menu descriptions will convince your patrons to explore something new, offer details for those with food allergies or other diets, and assist customers to discover something that appeals to their preferences. Additionally, if you employ distinct names for your dishes or serve a variety of ethnic food and cuisines, menu descriptions can aid your customers in understanding the food they will be served.
The descriptions you write should be used to describe more than just the ingredients used in this dish. You should also use them also to describe the flavor and texture as well. For instance instead of listing the ingredients of salads, utilize adjectives to make the seem more appealing, such as the following: “Rachel’s salad contains leafy arugula, crisp romaine lettuce, creamy goat cheese, and candied walnuts, all coated with a light and delicious strawberry vinaigrette.”
How to Use Images in Your Menu
By adding images to your menu, you will help customers understand what they can expect from your menu by providing them with an image of what your food items will look like. However, having too many pictures on your menu can have negative connotations, as people associate lots of images on your menu as low-cost , low-quality eateries. Here are some helpful suggestions to make the most of the images that are on your menus:
- You should use top quality photos that are available. If your pictures are blurry or blurry this will create a negative impression of your company.
- You should limit yourself to two images per page, unless it’s an establishment that is family-friendly.
- Make use of pictures of the most well-known or valuable products. These images will spark your customers’ attention which will make them more inclined to buy that particular dish.
- If you own several locations or are the owner of an establishment, it might be beneficial to hire an experienced food photographer to create staged pictures from your menu.
- If you’re planning to change your menu, go to Instagram and see if customers have uploaded photos of their food on the internet that you could use. However, if you plan to make use of photos from Instagram or other social media sites ensure that you get in touch with the owner of the account and request their permission prior to doing so.
Choosing a Color Scheme
The colors that you use on your menu say a lot about your restaurant and your brand, so you should choose them carefully. Additionally, the colors you choose can affect your guests’ appetites.
For instance, vibrant colors like yellow, red and orange could make your customers more hungry and also make them more excited about the food you serve. However color choices like purple and blue can cause your customers to be less hungry.
If you are choosing the color scheme you will use to your restaurant menu you’ll need to ensure that your colors match each other and are following a consistent style. In addition, your colors should be in line with the branding of your business. You wouldn’t want to put up an all-blue menu at your bar serving whiskey or a menu with a neutral brown color in a restaurant that is child-friendly.
Menu Font and Typography
The font you choose to use is often left out in the process of creating your menu, however an intelligently designed font can assist in increasing sales. Here are some suggestions to select the most appropriate font to use for your menus:
- Create menu items that are bigger than the price. If your prices aren’t prominently displayed, customers will look for the least expensive product instead of the one that is most appealing to them.
- It is possible to use uppercase and bolded letters to describe your dish names, however, you must use lowercase and standard styling when you are describing the dish.
- Eliminate dollar signs from your menu. The dollar symbol has a negative meaning in the minds of customers, and can make customers less likely to make big purchases.
- If your primary audience is younger or older You should increase the size of your font so that it’s easier to read.
Printing and Displaying Your Menu
When you’ve completed designing your menu, it’s time to print your menus inside the cover for your menu.
Before printing your menus, it is necessary to decide on the size your menus will be. When deciding on the size of your menus, take into consideration the layout you’ve picked and the font size, and the number of items that will appear that you will be able to include on your menu.
Here are some of the most common sizes that restaurant owners employ to design their menus:
- Lunch Menu: 8.5″x11″
- Dinner Menu: 8.5″x11″, 8.5″x14″, or 11″x17″
- Drink or Dessert Menu: 4.25″x11″, 4.25″x14″, or 5.5″x8.5″
You could also make use of tables in lieu of menus display of your drink or dessert choices.