Important Restaurant menu design tips

In this 3-minute article, we share some crucial tips when designing your restaurant menu.

The restaurant menu design

Design the menu so that it fits exactly with the wishes of your target group. Avoid making the menu exactly as you want it to be. It may just be that your wishes are completely different from those of your guests. Guests do not buy on the basis of all technical data but on the basis of emotion. Communicate the origin of the products and tell something about the history of your restaurant. Tell your story and respond to the guest’s emotions.

Readability and contrast

A menu must be legible. Some menu cards have a busy image or a bright color as a background. This makes the text on the menu very difficult to read. The same applies to contrast; make sure that the background color and text color are complementary to each other so that readability is good. A grey text on a black background is a no-go. 

Structure of the menu

Ensure that the structure of the menu is clear and structured. Put the dishes in different categories (starter, main course etc.) and ensure consistency in structure and design. Have a guest think about your menu card before you print a series or have the menu tested by your guest. The guest often has no knowledge of catering and scans a menu card design in a very different way than you might expect.

Avoid stress for the customer

The content of the menu is of course important. It is advisable to keep the range of dishes limited so that guests keep an overview and do not end up in a situation where there is too much choice (overkill!!). There is a rule of thumb to prevent choice stress, namely; 6 starters, 10 main courses and 6 desserts, less is also possible, more we recommend!

Psychology: it’s all-in-the-mind

Many studies have been conducted regarding the places on a menu where a dish sells the best. These studies show that the upper and lower dishes sell better. So put the dishes with a lot of margin on the top and bottom spots of the categories on your menu.

Quality of the card

Dirty stains, fingerprints, worn corners and scratches on the menu. They are irregularities that occur regularly. Do not forget that your guest is in his hands for a long time with the menu card and looks at it ‘thoroughly’. Unlike your waiters and waitresses, they only share the menu and sometimes forget to check the quality of the menu. A well-groomed, professional menu says a lot about (the rest of) your restaurant. Tip: Because many people look in advance on the website of your catering facility, it is wise to place a digital version of your menu on your website. The guest then knows exactly what he/she can expect! This can be done as a PDF, even better it is to include the texts on the site itself.

Need inspiration? FML Marketing has an extensive collection of menu designs in all shapes and sizes! Contact us and we share our expertise, designs, and tips with you!

• Are you having trouble to establish a website for your restaurant in Estepona or Marbella? Contact us today. We can help you build an SEO-optimized website. a website that is easy to maintain yourself, completely in line with your branding, style, and image.

The post The restaurant menu; design and layout, what should I pay attention to? appeared first on FML Marketing.

Giving back

There are several psychological principles that influence us when they receive small gifts. One of these principles is reciprocity. It is deep in our roots to want to do something back when we get something from someone. Something small like getting a compliment, or receiving a tester in the perfumery, can put this principle into effect. The reciprocity can express itself in the next time you come back to the same store because you have previously received such a nice extra. But it can also lead to more tips.

The complimentary peppermint why is this done?

Research shows that more tips are given if a chocolate or peppermint is offered to the bill, namely 17.1% of the bill, in contrast to 15.3% if no ‘gift’ is given. It has also been shown that several chocolates provide more tips. Furthermore, it helps to let customers choose their own delicacy or extra. They are generally more satisfied and happier as they leave the restaurant. An additional advantage is of course that the chances are that the customer will come back to actually buy the full product if the free tester likes it!

The last impression is the strongest

Another principle is the ‘recency effect’. This means that you are most influenced by something you have seen or heard last. It is therefore important to ensure that a positive last impression is left and that the customer walks out of the store or restaurant with a big smile. And what works better than an unexpected present? In addition, it has been proven that when paying, the same parts of the brain become active as when experiencing pain. Paying really hurts, and not just in the wallet! By giving a small something to your customer after paying, you ensure that you take away the pain of paying. You give the customer a last good impression what the customer will remind you of. So save sweets, make sure your testers are in stock and make sure your customer leaves your business with a nice feeling.

FML Marketing Solutions

FML Marketing is a Dutch marketing Agency located in Estepona, Marbella. We specialize in Web Design, local and International SEO and Graphic Design solutions for bars, restaurants, and hotels. Lear

The post A complimentary peppermint or candy, why is this actually done? appeared first on FML Marketing.