Restaurant Menu Design

Rule # 1more that 5 items on any one page will allow for
Position your food and beverage items on your menufurther emphasis on that page. You can use icons and
in the correct page position, there are specific areas ofwords in the left or right margins of the menus that
your menu that will produce more sales from yourcan explain to the customer that an item may be
restaurant menu template than others, use this to your"new" or is the "chefs selection". You can design your
advantage. On a one page design it is the middle thirdown icons like your restaurant logo or just use text to
of the page design that will be the number one area tohelp your customer make up their mind and in turn will
place your highest profit items. The second mostinfluence them to buy the higher profit items.
profitable area is the top third of your restaurant menuRule # 4
template and finally the lowest profit items should beUse price points to your advantage when pricing your
placed in the lower third part of the menu template.menu, too many restaurateurs' overlook this simple but
Rule # 2effective restaurant menu design strategy. Set your
Category placement is an important part to assist yourprices at key points just below a major price points
customers to buy more of the highest contributingsuch as $10.00, $20.00 and $5.00. In this example you
menu items on your menu template. Placing your highwould set your price points at $9.99, $19.95 or $4.95.
profit items in specific locations within each menuYou are using the psychological perception that these
category will help increase your sales of those items.menu items are cheaper and therefore you are hoping
These areas are generally located at the top andfor increase profitability and sales. As a side note don't
bottom 20% of your restaurant menu template as it isprice all your food and beverage items at these price
these areas attract the human eye easier that say thepoint as some of your customers will catch on.
middle sections of your restaurant menu. Make sureRule # 5
that you place the lower profit items in the middle partBy using staff incentive to increase your sales is a
of the menu category as it is in this area thatgreat way to not only get more sales but it also
customers often over look these items on yourincentivises your staff to sell more of the higher profit
restaurant menu. In addition to the specific placementsitems on your menu. Set up a formal incentive
of your food and beverage items on your menu it isprogram where by you will award points for each high
important to then lightly shade those items. Ensureprofit item sold on the menu. Your staff can then
however that you shade no more that 20% of your"cash" in their points at a certain level for a prize or
food and beverage items as by shading more thancash. Work out the best scenario for your restaurant
20% will in effect lose the effectiveness of theand your staff.
shading.Implement the 5 essential rules to your restaurant
Rule # 3menu and see your sales grow faster and become
The use of column highlights in your restaurant menu ismore consistent.
an important step to complete. By highlighting say no