Menus are not mere lists of food items and prices. They are advertising tools that are intended to showcase your best dishes and help customers make satisfying choices.
Designing a restaurant menu may look easy, but it goes beyond just listing dishes, prices and adding a few pictures here and there. It’s more complicated than that. There are a lot of factors that come into play when creating a menu. And if it’s well designed, it can reflect your restaurant’s identity and help increase profit margins.
Here are some tips to consider when designing your restaurant menu.
Match menu style to restaurant style
Your menu is an extension of your restaurant brand. That said, your menu layout, color and descriptions should match with your restaurant’s theme or concept. If someone sees your menu online or in the window, they should have a good sense of what your restaurant is like.
Choose colors wisely
Colors will not only set the mood of a restaurant, it can also draw attention to certain food items. So, choose colors based on the theme of your restaurant as well your target audience.
Additionally, different colors have different psychological effect on a viewer. Blue has been shown to suppress appetite, red is widely recognized as to increase appetite; while green is often associated with healthy food choices.
Divide the menu into logical sections
If you offer a large variety of foods, you might want to break them up into sections and use large simple headings (Salads, Pasta, Vegetables, Poultry, Fish). Arranging items in logical groups will make it easier for customers to search for dishes.
Use the right font
People should be able to determine the feel of your restaurant, without even reading a word off the menu, just from your choice of font. Using more than one type of font is also a good idea, especially if you want to distinguish the names and descriptions of menu items. Most importantly, choose fonts that are easy to read.