With the new FDA regulations requiring many restaurants to list calorie counts taking effect at the end of the year, now is the perfect time to redesign your menu. Your menu is second only to the server as a selling tool, and it’s one you have complete control over. These tips from FSR Magazine’s Guide to Menu Design can help you redesign your menu so it communicates exactly what your establishment is all about.
Before you start planning a new menu design, start with your restaurant’s mission and objective. What idea are you trying to get across to your customer? Play to your strengths and think about what foods you’re known for.
Fewer menu options are generally associated with higher quality. Slimming your menu to your best items allows your chefs to focus on making the food the best it can be. Emphasize freshness and sustainability to capitalize on those trends.
Color scheme, spacing, typography, white space and description play an important part in all menus. They should be easy to read and easy to navigate. Advanced menus add photos, design elements and infographics. Items with photos sell 30% more, so use them strategically to highlight favorites.
For many more tips, read the full article here: The Guide to Menu Design