The menu is the one most important piece of marketing material that makes an impression on your customers. It communicates to your customer, your vision, your passion and welcomes them to take part in what you have created. This is where good design is very important.
While menu engineering is crucial to selling and enticing your customers to buy what you want them to buy. It involves analyzing your menu items into categories than placing the items strategically while thoroughly applying the elements of design to psychologically guide the reader to your most profitable and popular items.
Of course not all items are profitable and popular but when using proper menu engineering and design equally – you can increase profits of your restaurant dramatically – some say between 15 and 20 percent.
It has been said that there is only 10 percent of restaurants that use menu engineering properly — noted in this article about menu engineering. I feel the additional 30 percent that does use menu engineering, doesn’t have a properly designed menu, which maybe their shortcomings. And what happened to the additional 60 percent?
Using these two elements are crucial to any menu design process and should be like two peas in a pod, but additionally to gain the success of your menu – studying your target market, your core values while being consistent with your menu and restaurants overall design are also key.
Do you have a restaurant menu design based on menu engineering, and do you want to know more about it? Please contact me if you want to connect at ashley.howell -at- acgd.ca.
Check out the menu design I did for Thirsty Penguin: Here Using Menu Engineering and applied elements of design.
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