Menu Design Tips that Increase Profits at your Restaurant

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Menu Design Tips that Increase Profits at your
Restaurant
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Promote the Most Profitable Items

• Your most profitable item is the one that
  requires low-priced ingredients, an item that
  doesnt take much time to prepare, and which you
  can sell at a higher price. This item should be
  highlighted in the menu card or be presented as a
  daily or weekly special item on the table that
  catches the customers eye.

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Use Relative Pricing

• Playing on the psychology of the customer goes a
  long way to make your menu design work for the
  best. Customers are more likely to order cheaper
  dishes when compared to an item that is
  expensive. Place your cheap, yet high-profit dish
  next to an expensive one which perfectly
  complements the previous item.

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Manage the Menu Size

• A large menu design with too many choices of
  cuisines may end up confusing the customer. By
  narrowing down on a specific cuisine, you can cut
  down the menu size, reduce the variety of raw
  ingredients required, increase the efficiency of
  staff to prepare and present the food better and
  at the same time, help your customers make a
  quick decision.

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Keep the Menu Design Uncluttered

• The layout of the menu should be clear and
  uncluttered. Divide the Restaurant Menu into
  logical sections using lines or boxes such as
  Starters, Drinks, Pizzas/Pastas or Sweets. The
  font used in the restaurant menu should be bold,
  aesthetically pleasing and yet, clearly visible.
  The theme of the menu should reflect the font
  type, color and should match the overall design
  of the restaurant.

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Dont Skip the Description

• A short menu description, explaining the critical
  ingredients of the dish might guide the guests to
  figure out what they want and what to order. You
  can put images of the dish as well, but make sure
  that the dish must live up to the image
  description.

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Keep the Menu Updated

• Remove dishes from your menu that is no longer
  served. Also, you should weed out those dishes
  that could do little to attract your customers.
  Instead, replace those items with new items on
  your menu which would please your guests to
  provide a better dining experience for your
  customers.

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