Your menu is an essential part of the dining experience. If it’s cluttered, convoluted in design, and boring, it’s not going to make a good impression. People will take one look at that menu, toss it aside, and never give your restaurant a backward glance. Keep that from happening by improving your menu design. Here are eight tips on how to pull that off.
Know Eye Movement Patterns
You can’t design your menu without knowing eye movement patterns. When your customers see your menu for the first time, where do their eyes land? How will they move across the page? Eyes typically start in the middle of the page then move to the top right then left. That’s the Golden Triangle rule. However, a lot of people read menus the way they do books: that means they start with the left section of the menu.
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Pick the Right Spot
Once you know how eye movement patterns work, that gives you an idea of where to put high-margin dishes on your menu: on the left and middle portions of the menu. Putting those dishes in those spots will help you cover all your bases.
Use White Space
Don’t crowd your menu with too many items. If there’s too much information on the page, that’s going to overwhelm your customers, and they might skip over or miss parts of the menu that you would like them to focus on. This is where you can use white space effectively. Design the menus in a way that the space highlights certain items. That’s one way to draw the eye of your customers to the pieces you want.
Use Colors and Boxes
Colors and boxes help add emphasis to the pages. If you have menu offers, these design elements can help. Use them effectively to draw attention to star menu items as well.
Ditch the Dollar Signs
Some say people spent in restaurants where menus list item prices without the dollar sign. It couldn’t hurt to try that out. Some also say not to put all the prices in a column because that invites comparison, which you want to avoid.
Limit the Options
Make it easier for your customers to order. Limit the options on your menu to help them focus. Besides, having too many items on your menu means stocking up on a lot of supplies and ingredients. Having fewer items on there will be a lot easier to handle for you and your crew.
Choose the Right Words
Your menu must make the right impression. Since we’ve already covered how to effectively use white space in your menu, that means long-winded descriptions are out—unless they work. And the only way that will happen is if you use the right word choice. Hire a writer or get help from an expert to give you perfect mouth-watering descriptions so your customers will have no choice but to order.
Visuals add a lot to the menu. Excellent photos will help whet their appetite increasing the chances of them ordering more. You can also add interesting sections, such as boxes with recipes. You can get recipes for restaurants online.