Your restaurant’s menu is probably one of the first things your customers would notice and it’s design plays a vital role in the impression your customers have. Are you having trouble over deciding a perfect menu for your new restaurant? Aren’t you bored of unoriginal menu and don’t you want to create something memorable? Here’s our step by step list to make your menu designing job super easy!
Choosing the Items in the Menu
The first need that arises for a restaurant owner is to choose the right items for their menu. The items in the menu should complement your restaurant’s cuisine. If you have trouble deciding what should go on your menu, consider getting expert help.
Time based menu items is generally produced only at certain time in a day or in a certain period of an year. These items are made for a limited time and hence should maintain curiosity onto the minds of the customers.
Prices in the Menu Card
The prices in the menu card must be profitable but at the same time must have some sense into placing them. The prices should be similar to your competitors and should not exceed or decrease much. A cost for a food item should be as much as 30-35% more than the total cost for making the dish. Remember, there is no point in charging 350 bucks for a plate of Vada Pav and hence, the prices must be relatable.
Use of Photos and Fancy Elements in the Menu
A menu should be designed in a way that attracts the customers. The menu should not look too fancy at the same time not overtly plain. Using certain pictures of the food item in the menu can help decide the customers what they want. The restaurant menu can also be designed by viewing what kind of restaurant the management has. In case of a restaurant which attracts a lot of youths, a menu can be designed by affixing pictures from popular TV shows, Musicians, Films,etc. Whereas in case of a health-conscious restaurant, facts related to health can be displayed in the menu.
Always Highlight the Best-Selling Item
This is because the restaurant must by now be aware of the fact that their restaurant is good at making certain item and is sure that the customers will be satisfied with that dish. Newcomers in the restaurant will always have the desire to try the best-seller and can end up promoting the restaurant by person-to-person.
Describe the Food Product
There should be simple and crisp description of the food item as it helps the customers in understanding the nature of the food. Its difficult for a person from a different origin to truly understand what the dish is all about.
Introduction of Combos in the Menu
Combos generally helps the customers in quickly deciding what they want to order. This comes as an easy way for customers who generally don’t want to waste time on their menu. Combos generally have food combined with beverage or a desert and is called as a complete meal.
Use of Tent Cards
Tent cards are an easier way of highlighting foods which are time-based or seasonal and are not generally displayed in their menu. These are generally present in each tables of a restaurant and are used to garner the interest of a customer. Ideas like today’s special, Limited time special, etc can bring in curiosity to the mind of a visitor.
Avoid Using Overly Descriptive Language and Heavy Fonts
The use of heavy fonts in the menu can distract the customer and hence a restaurant must avoid using them. At the same time, using a lot of vocabularies and phrases can make the customer lose their interest in the menu.
Size and Layout of the Menu
The menu should be made in a way that it can be handled easily by a customer. It should not be too small as it creates difficulty for the customers to read the menu.
The restaurant menu should not have too many pages (This is not a story book!). Around 2-6 pages are ideal for a restaurant menu. The layout in the menu should be uniform in structure. The layout should also be clear to their customers where each section must be divided neatly.
Different Categories in a Menu
An ideal Menu offers clear and distinctive categories in the menu which helps the customer to easily identify their needs. Different sections for Starters, Main-course, Desserts and Beverages is ideal in a menu ,although, it is the choice of the restaurant in listing their sections.
Use of Psychology
Menu can play a major role in influencing with the psychology of a customer and hence, it is vital to use various strategies for it. The use of suggestions for a certain food item with another food item influences the customer in ordering the other item. Also placement of food items can play with the customers psychology. Placing an expensive item with rather cheap one will direct the customer to select a cheaper one.
Try to Update The Menu Occasionally
The menu should be updated as it avoids the frequent customer feel they only have the same choices in their menu. Also revamping the layout can change the mood of the frequent visitor.
Menu Should Be Written In A Creative Manner
Creative writing always attracts the reader. Henceforth, the menu card should be written creatively at the same time should be simple.
Know What Things Must Not Be Placed In The Menu
The restaurant must already plan what goes into the menu and what not. Things like numeralisation of items (6 chucks of meat in Biryani) must be avoided as it helps the restaurant in adjusting their items. Not a lot of disclaimers should be used in the menu as it can scare your customers and if used should be placed in the back of the menu card.
Feedback on the Menu
At the initial stage for a restaurant, the customers can be asked for their feedback on the menu which will help them to bring the changes in the revamped menu.
Test the Menu card Priorly
The menu card can be tested priorly on various samples of your need. Taking their valuable feedback is vital as it can help the restaurant bring out the change it needs.