What Is a Menu?
A Food Menu is a tool used by restaurants and diners alike to display their available food and beverage to consumers in a presentable and attractive array. It is considered a marketing tool as well because it has to possess the power to convince a customer to purchase a particular food item. When in the foodservice business, it is easy to think that good food will market itself. However, that is not always the case. Many restaurants miss the fact that a menu is an essential in-house advertising tool.
Successful chefs and restaurateurs understand the purpose of a comprehensive and well-designed menu in terms of branding. At its best, the list can communicate not only the brand personality but its position and story, too. Popular restaurants can take advantage of this detail. They convey a vision or ambiance in their creative menu, which helps maximize customer experience. Developing a list requires an understanding of the restaurant’s target clientele.
How to Create a Menu?
Carefully crafted and planned restaurant sample menus help customers navigate their list of options better. At the same time, it knows how to upsell and promote the food items presented. Food menus offer breakfast, lunch, dinner, or desserts. Some even provide healthy options for their customers. There are plenty of ways to make a menu work for your brand. To understand what these are, go over our guidelines below.
1. Create a List of What You Want to Sell
As a food and beverage business that's new to the industry, you might want to start with a draft first. Create a partial list of food items that you want to sell. You can either use a blank piece of paper or spreadsheet-based programs such as MS Excel or Google Sheets.
2. Select a Design That's Appropriate for Your Company's Theme
Your editable menu is a representation of your company's branding. Therefore, you should coordinate your menu's design with your business's theme. 24% of food establishment owners recondition their lists seasonally.
Before updating your menu, make sure you have allocated a budget for it.
3. Forget the Dollar Signs
Studies show that menus sans the dollar signs generate more profit compared to the ones with dollar signs. An experiment has been conducted wherein different groups of respondents are presented with different menus (without dollar signs and spelled out prices). The respondents responded positively to the lists without the dollar signs compared to the menus with spelled out prices. This is because dollar signs denote subtraction; therefore, creating a negative psychological effect.
If you want to improve bring in more profit for your business, strategize by removing dollar signs.
4. Don't Forget Your Photos!
What's a simple menu without pictures of its food items? If you rely on descriptive information about your food items, your customers will wonder what it will look like; therefore, increasing doubts about whether to purchase it or not. For a visually stimulating image of your food item, work with a professional photographer.
5. Review, Print, and Use
Once your printable menu is done, review the whole document for errors such as spelling and mispriced food items. Once you are sure everything is finalized, your menu is now ready for printing. Once printed, it is now available for daily use.
Believe it or not, there is psychology behind designing your modern menu. Studies such as the golden triangle to using colors and money signs. Safe to say, menus contribute to a customer’s dining experience at a subconscious level.