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A menu is more than a list of what you sell, it is a marketing tool if you do it right. Make a great first impression and get more sales by focusing on the design and layout of your menu. By creating a great menu you reassure guests that they chose a great restaurant. Your focus should be on how and where the items are placed to optimize profits. It should also be on design in order to make it easier to read, and as a tool to brand your business. Here are some tips and tricks to create an effective and impressive menu of your own: The Dilemma with Options People have a tough time making decisions when they are given too many options. Find the sweet spot– not too many, and not too few (which is easier said than done). Ideally, include one of each type of dish under a
menu design category. For example, one Alfredo sauce pasta, one meat sauce pasta, and so on. This will speed up the time it takes a table to order, turning around tables faster. Be Mindful with Placement Put your more profitable items higher up on the list, for example putting the seafood section before the vegetarian section because it is more profitable. This can be said as well for individual items within a category or section on the menu. A general tip is to consider where eyes naturally look at first. Some people argue that it is the top left and right, and others argue it is the center. The Golden Triangle is often a term used in the industry to describe the key areas people look on a menu; the key areas would be the top left, top right and then the center.
