Mistakes to avoid when designing restaurant's menu

Restaurant's menu are the vital marketing tools for any restaurant's because they advertise what the restaurant has to offer and are the first thing that customer notices about the restaurant even if a customer has not visited your restaurant and someone has handed over you menu to him.It will create in him some kind of excitement to visit your restaurant if the menu is nice and well presented. It is said that "first impression is the last impression". So it is better when you are about to start a restaurant you should also spend some money on designing a well defined menu, its design, layout, color palette, type selection ,treatment and even paper selection because menu creates certain level of expectations in guests about your food, beverage and atmosphere as menu visually appeal to guests and draw their attention to specific items and if what was promised on the menu appears to be true, you will create not only a loyal and guarantee return visit but also build a relationship and a guest experience.
But sadly, not every restaurant is aware of this delegate thing and do a lot of mistakes when designing a menu and don't do enough research in this particular area due to which they fail to invite more customers. These are the common mistakes which should be avoided when designing a restaurant menu.
Don't add too many or fewer dishes
when you are designing your restaurant's menu, don't add too many items of food in list as it overwhelm and confuse the customers because they become unable to decide which food to eat at one time and which one next time moreover it will cost you a huge inventory and maybe you also lose some raw food due to large food of list and food quality also suffer due to the super size menu. And don't list the items which are not regularly available as it will disappoint them that you advertise items which are not available. Kitchen staff also become unable to gain experience of preparing a reasonable number of dishes and can't give his undivided attention to the specific number of list.
Likewise, don't add fewer number of dishes in the menu as it bores the customer as when they come back again because there will be nothing new in the dishes except for the fewer items and your restaurant will be unable to attract a sufficiently large customer base. You should add at least twenty items on your menu for consistency .
Not taking full advantage of the menu
Graphics plays an important role in the menu designing process but many restaurant fails to realize its importance so it is better that when you are designing your menu based on your restaurant you should know that it will show your restaurant brand and its image ,so get advantage of putting picture, using your restaurant logo ,providing its phone number and address at the front page will be very much helpful for customers to recognize its place also add necessary information if there is any regarding memberships and discounts and if you are updating your menu then update it on the website as well and use the some font which you have used in all the menu.
Don't forget to update
Update your menu regularly because everything changes with time so your menu should be. If your manager has changed overtime but your menu hasn't then it's definitely a shame because price fluctuate overtime to ensure that you are not losing your margin overtime even if your dish hasn't changed over time, your prices need to be regularly updated to reflect market value. And at least twice a year menu prices should be evaluated because if menu price don't increase in tandem ,restaurant lose their margin and if some dish is not doing well then it's wise to replace it with something new and better. And every item on your menu should be popular and change with time by updating seasonal dishes. In fact a line extension should be considered for the most popular dishes. Moreover it is better to avoid handwritten changes on the menu as digital printing allows for quick and inexpensive menu updates so it is better to reprint when making pricing changes or discontinuing items.
After all size matters
The font size of your menu shouldn't be too small that it becomes unable to read what has been written even if you have many dishes you should use little more pages rather than trying to adjust all menus in one page or if you want to do anything better then made a little menu book . because adjusting all menu list in one page will bore the reader creating a bad impression about your restaurant. Not only this carefully decide the size of your menu it shouldn't be too large that customers feel awkward when they hold it nor too small that it becomes unable to read.
Adjustment of prize
It should be taken into account that pricing the items should not be done in the ascending order because customers will order based on price not on the food preference same goes with the placement of food placement because many restaurants don't give much importance to the food placement so the best areas of your menu should be covered with the food items which you want to sell to the customers.
When making menu item list it is much better to add a couple of spaces after a menu item then the prizes .Restaurants that write the menu items on the left and prizes on the far right, connecting them with the dots reveal a lack of sophistication. This type of layout also encourages guests to look down the right hand side of the menu and select their food based on price.
Don't forgot to mention the specialty item
One more common mistake that are often made in restaurant menu is that they forgot to add the specialty item which a restaurant has to offer which offers nothing new to the restaurant and making it less competitive because if you are offering the same things in the restaurant which your competitor is offering than the customers will go for prize rather than for item so always mention the specialty item of your restaurant making your restaurant more special through its menu.
Menu should be designed by professional
Menu descriptions should be well researched and should be written by the professional copywriter with the assistance of the chef rather than by the chef itself because the menu is the most important piece of marketing collateral that you have because every single person who comes into your restaurant uses it.The restaurant most important sales tool so make sure it is professionally written because the cost of hiring a copywriter is minimal amount of money compared to the boost you will see to your profits from a well written menu. The way menu items are worded can have a completely different appeal and send a different is also providing the restaurant menu making consultancy so if you want help in designing menu you should visit this site.

Bistro Services Researcher
Feb 2016 , Feb 22
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