Selecting a menu card for your restaurant is just like selecting a wedding card, there will be a lot of designs that appeal to you but the key is to select a design that appeals to almost everyone. The added benefit here, when compared to wedding cards, is that it helps in increasing the revenue of your restaurant.
Follow these simple guidelines when selecting a menu card to bask in extra profits.
Select a great menu design that stands out from that of your competitors and helps project the theme of your restaurant.
If you are finding it hard to select a design, go with a black and white design as it goes well with almost every kind of restaurant.
Use images sparingly or avoid using them as it won’t be appealing to everyone. If you must use images then go with high-quality images that stimulate appetite among your customers.
Special care should be taken to use images of your own dishes as many times the image of the dish that appears on the menu card is entirely different from the one that gets served which is bound to leave the customer unhappy unless of course the food tastes great.
Divide the menu into logical groups having clean spacing. This not only makes it easy to navigate through but also reduces the time taken by your customers to place an order as research shows that boxes draw attention to a group of menu items. Place your signature items in boxes to highlight them.
Avoid currency signs as research shows that customers tend to spend less when currency signs are used on the menu.
Select effective typography that makes it easy to read menu items. While selecting a font, keep in mind the age of the customers that will be visiting your restaurant. Make it large enough so that your customers can read it effortlessly without having to need the assistance of a magnifying glass.
Use different fonts to highlight a particular item.
Choose a colour that matches the theme of your restaurant, your target audience should know about the theme of your restaurant by just taking a look at the menu card.
Avoid placing the desserts along with the main menu as your customers might often skip the appetizer to make room for the eye-catching desserts.
To bask in the profits of both the appetizer and dessert sales place the dessert menu after the main menu items.
Don’t capitalize everything. It is okay to capitalize the name of the dish but the description should be displayed using lower case letters.
The eight most common allergenic foods are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. These eight foods and any ingredient that contains protein derived from one or more of them should be listed in dish description.
As the words used to describe a dish can boost sales, use an inviting description that tempts the customer and stimulates appetite.
If you use organic vegetables or farm fresh items, then highlight that in your menu.
Avoid striking out items and other details, misspellings or cluttered fonts as it leaves a negative impression on your customers. Also, avoid placing items in columns and using dots or dashes to avoid price shopping.
Use tent menu to promote specials and offers of the day.
Target generation z and tech-savvy customers by offering digital/eMenu which lets your customers save the precious minutes spent waiting for the bill and change. It helps you by increasing the table turnaround time and provides you the ability to modify the menu whenever you feel like it without having to reprint the menu card.
After you’ve followed all the steps listed above, make a list of all the menu items that you’ll need, type of menu card that you are planning to go ahead with. List the most popular items or the items that bring in the most profit on the top right corner on a two-page menu and on the top left/right side on a one-page menu card.
After finalizing everything, take a print out of the menu card and see how it looks on real lighting situations.
P.S: Moving to a digital menu will make your life a restaurateur a whole lot easier, but you’re free to pass on the opportunity as well.