| Pizza menus are absolutely critical to the success, | | | | - Choose an experienced pizza menu printer such as |
| growth, and profitability of your restaurant. Many small | | | | Taradel to obtain the best results, outstanding |
| business owners use full color menus as their primary | | | | customer service, and the lowest prices...less than 4 |
| method of marketing with great results. If you want to | | | | cents per menu! |
| generate revenue quickly, find new customers before | | | | Paper |
| they become loyal to other local restaurants, and | | | | Choose a standard glossy paper durable enough to |
| combat the marketing efforts of the chains in your | | | | hold up to moderate usage. There is no need to use |
| area - you should carefully read this guide and develop | | | | super-thick paper for takeout or pizza restaurant |
| a pizza menu marketing campaign of your own. | | | | menus because it will cost you a fortune to ship and it |
| Pizza Menu Design | | | | will also increase production costs greatly. Choose a |
| Pizza menu design is a creative process that varies | | | | thin to medium thick paper depending on your budget |
| widely from restaurant to restaurant. However, there is | | | | and type of establishment. |
| some science involved that can increase response, | | | | - 60# Gloss - similar to a newspaper insert in your |
| highlight key items, and improve your image - while | | | | Sunday paper (this is the standard) |
| increasing profitability! | | | | - 80# Gloss - similar to the cover of a magazine (think |
| Menu Items | | | | Time magazine's cover) |
| - Categorize menu items by type: Pizza, Pasta, Salads, | | | | - 100# Gloss - similar to a postcard or business card in |
| Subs, Beverages, etc | | | | thickness |
| - List food categories in order: Appetizer - Soup - | | | | - Choose a standard menu size such as 8.5x11 or 11x17 |
| Salad - Entrée - Dessert | | | | Need More Help Deciding? Request free pizza menu |
| - Include a section on your menu for "Extras" such as | | | | samples |
| bread sticks, extra cheese, etc. (This is a great way to | | | | Folding |
| increase sales and generate extra revenue on each | | | | - Tri-fold - six panel front and back menu |
| order) | | | | - Half-fold - four panel front and back menu |
| - Add some personality to your menu with specialty | | | | - Double Parallel Fold - six panel front and back menu |
| items | | | | with coupon strip |
| - Clearly list customer options for each category (ie: | | | | Bleed, No Bleed, and Other Printing Terms |
| Club sandwiches served on choice of white, wheat, or | | | | - Bleed: Graphics/images extend all the way to the |
| rye) | | | | edge of the page |
| - Use mouth-watering images of food items for each | | | | - No Bleed: Page has small white border of ¼ an |
| category when possible (It's a good idea to use | | | | inch when finished When designing a menu, you must |
| images of your menu items as a background graphic) | | | | design to bleed or no bleed specifications |
| - Group your menu items into categories so that you | | | | - 4/0: Full color on one side only (the 4 stands for four |
| can make pricing decisions | | | | color printing/full-color |
| - Adjust pricing for each menu item depending on | | | | - 4/4: Full color on both sides |
| volume and profit (Once you know what an item | | | | Tracking Results |
| costs to make, you subtract the cost from the selling | | | | - Under-price a hot selling item. The general idea in |
| price and you have the gross profit for each item on | | | | doing this is that enough customers will buy additional |
| your menu) | | | | items to offset the losses created by the under-pricing |
| - Never use "..." leading up to pricing - this makes your | | | | of the lead item. This is a great way to measure |
| menu look like a price list | | | | increases in response. |
| - Never use "$" signs on your menu - simply place the | | | | - Create a name for a product that is only on your |
| cost after the item description (This shifts the | | | | menu - For example: "The Beast" Pizza ...soon enough |
| customer's focus from the price to the food items | | | | customers will call and ask for these uniquely named |
| Images | | | | menu items. |
| - Images should always be saved in high-resolution | | | | - Use coupons - customers will clip coupons off of |
| format | | | | your menu and you'll know what works |
| - Use images that are 300dpi whenever possible | | | | - Create a "limited-time" promotion specific to one |
| - Make sure you use original images or images that | | | | particular menu |
| are not copyrighted (you can find millions of | | | | Please check back often for updates to this pizza |
| inexpensive royalty-free images at istock.com) | | | | menu guide. |
| - Always hire a graphic designer unless you are | | | | We will be constantly updating this guide and |
| experienced in design | | | | incorporating input from pizza restaurants across the |
| Printing | | | | country! If you have you helpful tips for menu printing |
| - Always print in full-color on glossy paper - your | | | | or design please email them to and we may include |
| restaurant's image will thank you | | | | them in future updates to this guide. |
| - Print in bulk to save money per piece - color printing | | | | Copyright © 2007 Taradel, LLC. All rights |
| is very affordable this way | | | | reserved. |