8 Restaurant Menu Design Tips That Will Save Your Life


The menu at your restaurant is one of the first things the customers can see, sometimes before a cashier or waitress and always before the food. That’s why it’s important to make a great first impression on your menu.

A menu with so many things, poor spelling, bad images, or an out-of-place style can distract from the diner’s experience, adding pressure on the food and service to compensate. Your customers would feel like they’ve selected the right restaurant if you have a stunning, well-written menu that matches your brand.

Think of the eye movements

According to some menu engineering experts, when reading a menu, our eyes usually start in the center, then travel to the top right, then top left, forming the “Golden Triangle.” Others claim that people’s gaze would be drawn to the top of the screen or the top right corner right away.

Make Good Use of White Space

Clutter irritates the human eye. According to studies, having enough white space increases reader understanding by up to 30%. Intend to use a lot of white space in your menu design if you want your menu items and details to stand out.

Visual Direction of Boxes and Color

If a menu item is relevant — or, better still, you know it would be lucrative — make it stand out! Use interface features to guide your visitors through your menu by putting the focus where it should be.

Hiring a restaurant menu design company or artist to build the menu, whether you have the budget, will be a perfect way to ensure that your brand is remembered by diners. A competent Sprak Design will also assist you in designing the menu in compliance with whatever menu engineering data you have: they can expertly use lines, color, and graphics to grab interest to your Star menu items (high benefit, high popularity) and your Puzzles menu options (high profit, low popularity).

Dollar Signs ($) are being phased out

Diners ordering from a menu without dollar signs ($) paid slightly more than those ordering from a normally priced menu, according to a Cornell survey.

When it comes down to it, the customers are aware of the significance of the number next to each menu item. Dollar signs evoke unpleasant feelings about capital, so avoid them entirely.

Reduce Choice Burden

Research at the University of Bournemouth showed that there are too few and too many menu options. Diners’ choice of where to eat has also been overshadowed. Don’t let them sift through hundreds of choices until they have settled down in your restaurant.

It should also be noted that every item on your menu is special to help your guests decide. It may seem like two separate steaks will produce an excess of food, but it just makes it harder for your guests to pick and the two things clash.

Make use of word power

To express the flavor of a meal, use menu item details. Words such as ‘savory,’ ‘buttering’ and ‘crisp’ evoke a primal appetite response. Use explanations to express the character and affection of the restaurant in all dishes.

Consider images

Renowned menu technician Gregg Rapp has discovered that a pleasant image along with a food product boosts his profits by 30 percent. But only one note of caution: don’t use mediocre images on your menu or social media. No photographs are better than poor photos.

Design in mind for all meanings and needs

You want to make sure it is particularly useful and readable to all your visitors when planning your physical menu.

Concerning the rest of the senses, make sure the menu feels good. You will want to laminate your menus or print them on cleanable cards, depending on your restaurant’s style so you don’t have to substitute them too much.

To sum-up

Great menu designs will improve the food experience, help consumers to make satisfactory decisions, and stimulate appetite. However, a menu is more than a selection of foods available to a customer; it is a publicity instrument that communicates the reputation of the restaurant and its driving benefit – if planned properly. Further, you can see this here for getting more information about the topic.

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