Master Menu Engineering
Learn how the design of a menu can be used to maximize restaurant profits.
Maximize Menu Profits with These Tips
Designing a new menu? Not sure where to start? Let us help with some expert tips!
- Drop the Dollar Sign: Remove the dollar sign to make prices seem less daunting, encouraging customers to spend more.
- Highlight Popular Items: Use icons to call out customer favorites or chef specialties, making them stand out on a menu.
- Placement Matters: Put high-margin items at the beginning or end of sections to grab customers' attention and make other items seem more reasonable.
- Eye-Scanning Patterns: Customers read menus from left to right and top to bottom, so focus on corners for high-impact items.
- Scannable Menus: Ensure a menu is easy to read at a glance with clear headers, readable fonts, and limited colors.
- Visual Separators: Use boxes, frames, or colors to visually separate menu sections for easy navigation.
- Limit Choices: Avoid overwhelming customers by keeping section items to around 7 or fewer.
- Optimal Menu Size: Don't go too large; consider separate menus for desserts and drinks to save space.
- Color Psychology: Use colors strategically to influence customer decisions based on their subconscious associations.
- Font Fun: Fonts convey information about your dishes; choose them wisely to set the right impression.
Remember, a menu's design can significantly impact profits. Have fun experimenting with these tips!
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