Over the years, research and chemical testing of ancient pottery jars revealed that the production of beer goes back about 7000 years ago in what we know today as Iran. This discovery further reveals one of the earliest recorded uses of fermentation, making it the earliest evidence of brewing to date. Researchers have consequently argued that the invention of beer and bread are responsible for humanity’s desire and ability to build technology and civilization.
Today, the beer or brewing industry is a global business that continues to rise, made up of several major multinational corporations and thousands and thousands of smaller producers from beer pubs to regional breweries. Reportedly, there are more than 35 billion gallons sold per year around the world, amassing total global revenues between $294.5 billion (£147.7billion) in 2006. People love the taste of alcohol whether it’s for a Saturday movie night or Friday night football. If you own a brewery, you surely have to come up with a menu to win your customers and it should include these elements:
1. Readability: It goes without saying that the graphics in your layout for the menu are important since you’re aiming to catch and keep the customer’s attention. However, a design can have all the visual appeal but the menu won’t make much impact if the text isn’t readable. Overall readability should also be a priority because customers won’t know what to order and at what price if the fonts are not clear. Choose text and typography that are easy to see and decipher.
2. Type: This is still connected to the previous element. The use of typography is good when you know how to use the style for the menu without going over-the-top. Otherwise, you’ll make it hard for people to read the menu if your type or letters are set and designed in complex styles. You can use fonts and letters that set the right contrast with the background to make the information and overall design pop from the page. The content should also be visually pleasing and clear enough to persuade people to read the menu and check other beers. Try not to put too much information on one page if you don’t want your menu to look messy and unorganized.
3. Images: A beer menu isn’t restricted to just words and descriptions to make the beer selection appealing to the customers. You can use quality images of beer bottles, the different types of beer you sell and the specialty of the house. Great photos would say a great deal about what you’re offering in your beer menu so any photo that looks good, appealing and thirsty or delicious, complete with beer bubbles will be very helpful to the design. Use a good camera because photos with the poor quality especially the ones taken in poor lighting would look tasteless and disappointing. Make your photography process organized to add value to the menu.
4. Imagery: No matter how alluring it is, imagery doesn’t stop at the photos. The design of the menu itself should be welcoming and relevant to your theme. Think about it. If your menu is difficult to read, chances are, your customers will be asking so many questions which will slow your restaurant staff down, causing delays of other tasks.
A pub, bar, party, lounge, tavern, or club’s success or failure will be tied to its cocktail or beer menu. In designing your menu, you should consider some very important factors such as the theme of the venue, the location, the kind of customers your pub services and more. Following these steps can help you create a great menu no matter the type of pub or style of venue:
1. Use appropriate titles: There instances when a menu would call for simple clarity when it comes to the beer. The selection tends to be long sometimes and customers usually have their affinities for their favorite brand or flavor, so having a straightforward layout with sections that are specific to the titles are important. Additionally, customers may be looking for something new, albeit something that would surprise them. Show them how creative your bartender can be with playful names like Summer Dream or The Godfather.
2. Choose your items well: Designing a restaurant menu can be overwhelming because you have to think about the best dishes and beer drinks that you can offer and consider which ones you should skip. The ideal pub or beer lounge always seek to offer a unique mix of new and old time favorites. It also has the right or special beer to maintain profits and can be easily reproduced by request at the bar during a busy night, band gig, or a match on the telly.
3. Price your items: Knowing the correct cost for your beer menu items is important to make it as profitable as possible. The cost of the drinks refer to the menu price of the certain beer versus the cost of the ingredients or mix used to prepare the beer which means the price you pay for the drinks will decide how much you need to charge for them.
4. Hire an expert to help design and promote the menu: There are venues, bars, restaurants and different events that will benefit greatly from following this trend in the beer and cocktail industry. The modern bartender’s role has changed in recent years so much so that the job is a close call to that of an artisan or sommelier as opposed to just being your average Saturday night beer jockey. Hire a head bartender with the drive and the talent to draw customers and increase sales and allow him to lend his experience and expertise to the menu’s design.
Your beer menu should be more than just a list of beer or drinks and food with prices. It should be representative of your restaurant’s whole concept. An great menu design can bring in new customers and keep them coming back. Here are some tips to help you think of the best beer menu design:
Although a menu can be edited and customized, they can be printed in these standard sizes:
The sky isn’t your limit when it comes to your menu design. Don’t submit to the temptation of putting too much, otherwise you will have no choice but to toss drinks when the night has ended and it’s time to clear the tables. Also, consider the limitations of your brewery.
You do have to update it. A menu isn’t something you create and completely just forget about. You should update it at least once a year, preferably two or three times a year. Updating regularly lets you check your pricing and evaluate how popular or unpopular certain items are.
Just like a traditional brew or a good old pint of beer, the right mix and ingredients, the right approach to the design will mean a successful menu. By organizing the layout of your menu clearly and the good use of vocabulary for descriptions, giving visual priority to your signature drinks, bar regulars or customers will engage in a meaningful way, identifying themselves with your bar and often with the most premium items. The menu is the heart of any restaurant. It showcases everything you have to offer for food and drink and it can make a huge difference between your business’ failure or success.