Design

Essential Restaurant Menu Design Tips

The first thing a person notices while ordering food at a restaurant is the way a menu is presented. Many places focus particularly on the style of the menu and make sure that it suits the theme, ambience and customers of the place. Each and every element needs detailing on a menu as even the slightest distracted look can ruin the feel of a customer.

For this purpose, there are a lot of top restaurant menu design services available in the market. So what are the most essential tips to look out for when designing a restaurant menu?

The gazing spot – It is common that when a person opens a menu book, his eyes are instantly drawn on the style and creative manner in which dishes and drinks are highlighted. Customers usually get appealed when the menu is in a book form and each page is presented in a classy style and in accordance to the restaurant theme. Commonly known as the eye-scanning pattern, it is important to know that the customer always starts reading from the top left corner of the menu book.

Organisation is the key – A flood of images or texts leads to confusion. A hungry customer is always an irritated customer. So the more a menu is organised, the better is the response from customers. They don’t respond to chaos as it makes them lose interest quickly or they might miss any information which was relevant. It overburdens the customer as he is not able to consume all the data, it takes forever and it is useful to know that overwhelming kills.

Logical division – The creation of a menu should be in a logical format. Dessert before drinks will make no sense. Neither will drink after the main course. A systematic formation of a menu is crucial for every restaurant. It helps the customer decide every course meal in an easy manner without the need for continuously flipping through the pages.

Don’t oversell through images – A pictorial representation of food on the menu is important but exaggeration leads to disappointments. If a menu shows extremely gorgeous food and the actual order doesn’t come as showcased, a customer is deemed to be disappointed.

Elaboration is the key – Ingredients are fine. But a descriptive approach is much more appealing and helps in engaging customers while they wait for the food to arrive. Because of the descriptions, they order more. Instead of “sizzlers” a person may write “piping hot plate of exotic items combined together”.

Highlight what’s good – The main attraction dishes should always have a spotlight and should be eye-catching to the customer. It removes the focus of the customer from the price and only on what’s cooking and what they would like to eat right now.

Box the menu – Same items can be put together in a box. This helps the customer in finding out every option available under the category of food.

Typography to communicate – The brand of a particular restaurant is always highlighted when typography is inculcated in the same. The kind of typography depends on a number of factors like the amount of text required, the fonts correlating with the theme of the menu, the key features of the place.

It is very important for a restaurant to keep in mind all the above factors before designing the menu as it can go a long way coupled with the responsibility of attracting a lot of customers.

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Hermit Chawla is a Marketing Manager at Sprakdesign. A graphic and UI UX Design Company. He loves to share his thoughts on corporate presentation design, lifestyle product design, exhibition design, and more.

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