Designing the perfect menu is a critical aspect of running any successful restaurant. To be successful, restaurant owners must have a deep understanding of their target audience and the psychology of food ordering. A visually appealing, easy-to-read, and properly organized menu can inspire guests to order more items and boost overall revenue.
Guidelines for menu design have been researched and tested by various sources, including Owner.com reviews generation. In this blog post, we will explore the guidelines for menu design that will increase sales in your restaurant.
1. Choose The Right Colors And Fonts
Choosing the right colors and fonts can significantly impact your guests’ emotions and decision-making process. Although many restaurant owners opt for black-and-white menus, picking colors and fonts that align with your restaurant’s theme or cuisine is best. For instance, bold colors and fonts work well in modern restaurants, and elegant fonts and subdued colors are suitable for high-end establishments.
2. Use Eye-Catching Images
High-quality images of your top-selling dishes can be an excellent way to increase sales. Humans are visual creatures; a well-placed food image can trigger their appetites and make them order more items. You can hire a professional food photographer or use high-resolution images taken by your staff.
3. Organize The Menu Items Correctly
Menu organization is about making it easy for your guests to find what they want. You should place your best-selling dishes at the top of the list or in a separate section labeled “Chef Specials” or “Recommended.” Studies also show that customers’ eyes wander to the menu’s center, so place your most popular or profitable dishes there.
Use pictures, colors, and bold fonts to make them stand out and entice the customer to know more about that dish. You should also segment the menu based on the type of courses, such as appetizers, entrees, and desserts.
4. Use Appetizing Language
Your menu descriptions should be more than just a list of ingredients. The language you use can be used to create a unique experience for guests. Use descriptive, appetizing words like “sizzling,” “golden,” and “hearty” to describe your dishes. You can also add a short backstory behind your signature dishes to create a connection between your guests and your restaurant.
Engage with your customers and tell them why your dishes are worth trying. When done right, descriptive language can increase sales and satisfy customers with their dining experience.
5. Keep It Short
One of the mistakes restaurants make is overloading their menu with too many dishes. A lengthy menu overwhelms customers and leads to decision paralysis, which is bad for business. Overlooked and ignored menu items result in food waste and decrease profitability for your restaurant. Try to keep your menu short enough and choose only the dishes you know are exceptional and loved by most regular customers.
6. Use Pricing Psychology
The pricing of your menu items can affect your guests’ ordering behaviors. Studies have shown that guests tend to avoid the most expensive menu items, and they also tend to order more of the cheapest and second cheapest items. You can use pricing psychology to highlight specific dishes on your menu. For instance, you can use higher prices for items you want to de-emphasize or use tactics like decaling a dish as a “Chef’s recommendation.”
Creating a winning menu is not just about listing your restaurant’s dishes. The menu design plays a critical role in driving sales and boosting revenue. When designing your menu, it’s essential to consider the fonts, colors, organization, descriptions, and pricing. Following the guidelines highlighted in this article, you can design a visually appealing and well-organized menu that will resonate with your guests and boost sales.
Reading over Owner.com reviews and using constructive criticism to make tweaks to your dishes can take your menu from good to great. Remember that menu design isn’t a one-time task but a continuous process that requires attention and care.