How to build a menu - Restaurants

How to build a menu


About Layout

The design is crucial. The best option is for a simple layout and clean sources. Just put pictures if they are more beautiful than the dish itself, photos of McDonald's style. If the photo is amateur, the effect is not, the food is disgusting-looking, not hunger, sickness. A double-page menu is always the best option to lead the client to the best dishes. Reading a single page menu is vertical, easier to compare prices. But reading a double-page menu is more complex, forces us to look at several places and we can put the most profitable products in the best parts. As the upper right corner.

Disguise prices


What most restaurants do with the menu: put all the prices aligned right, one below the other. If they are all so I can easily compare and certainly will choose the cheapest. It is better to have prices and dollar signs discreetly placed at the end of the description of each product.


Make the customer browse

A menu should be like a supermarket. The items most requested, most common, hamburgers, sandwiches, chips, must be hidden in the menu. They should not have easy access. In the grocery items we buy frequently as milk, meat, rice, beans ... are always in the back, we have to buy themselves, then whatever the place they are we go there. How are the background, the supermarket requires us to go through several other more expensive and we buy on impulse. Hiding the common items on the menu, the customer is required to view other products, and increases your chance to spend more and not opt for the usual.


The name of the dish

The name of the dish is the most important to sell it to those who do not know. A customer will not be encouraged to try a new dish because of the price. The name must be creative, create interest, arouse curiosity. A friend has renamed all of its menu items with names unconventional, letting anyone curious about any dish. The adjectives also not be spared, they are as important as the name. What do you think best? Scrambled eggs or scrambled eggs with fresh butter? Think of flavors and tastes, words like crispy and spicy give the customer a better idea of what's to come. Long descriptions should be reserved to serve the most profitable.


Remember



. A menu is a jumble of letters, not commercial. Give prominence to the need to highlight.

. Colors like red and yellow are colors that evoke hunger. Used in the correct way give life to the menu, overused, tired either.

. The dishes that have more attributes (different name, adjectives, description ...) sell more than "own name" in the menu.

. Our look is lazy, he is attracted to something different. Be bold in a letter or a box around the text. It's easy to take look at the client know where interests without damaging the layout.

. The upper right should always be reserved for the dish more profitable.

. Have different versions of the same menu to suit different needs. If you receive many tourists, it has in other language, if people get older, have a larger font.