An effective menu is not just a list of dishes served at your restaurant. When approached this way, your menu has a way of throwing off customers and denying your establishment the chance to showcase your favorite dishes and communicate your brand. A menu is an extension of your marketing resources and communicates your brand in a powerful way. When used effectively, it can lead to increased sales for your top dishes as well as the pricey ones and have patrons coming back to sample other appetizing dishes. Here are a couple of tips on how to design and structure your menu from the layout to the content:

1. Embrace originality as much as you can in every aspect

Do not go off picking just another template used everywhere. You want patrons to always associate everything at your place with you. Aside from the building, the menu is the first thing they get to experience before they taste the food. From the design even to how you name the foods and list them on the menu. Get a professionally designed menu custom made to match your restaurant.

2. Make your menu versatile

There is a need to make your menu versatile for a number of reasons. First a versatile menu caters for many tastes. Secondly with a versatile menu you get to add a range of foods striking a balance between the costly foods and the cheaper ones, which reflects in your margins better and is appreciated by all patrons. You also can include a number of easy and quick to prepare dishes which save you in the dinner rush.

3. The description

Keep your descriptions short and simple. They should be vivid but also concise for easy scanning and reading. Along with this avoid use of jargon and technical words. However upscale your patrons are, they definitely do not spend their time going through culinary terms. Simple descriptions allow you to paint a delicious picture and drive sales to such foods.

4. The design and typography

Under design, there are a number of crucial things to consider;

  •  Colors– The use of colors is important to communicate the theme of the restaurant and also act as a psychological stimuli to people especially when used to accent certain dishes. The color use should be consistent with the rest of the menu theme.
  •  Typography– This largely relies on the font style and type used. It also determines the amount of text that can fit one page as well as help in achieving balance on your menu. Different fonts and font sizes can be used to create breaks and differentiate tittles and descriptions.
  •  Eye magnets– This is important when you want to bring attention to certain dishes or offers. You can use boxes, centralized location and colors. This way you can easily grab the attention of your patrons as they scan through the menu.
  •  Size and use of photography– These two aspects have to be moderated. Size should be manageable and a balance between the dimensions and number of pages. For photography, do not have a photo accompanying each meal and even when used pick the high quality ones and have only one per category. You can opt for illustrations too to avoid cluttering the menu.

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