The menu plays a significant role in any restaurant. It is the face of it. It is the way your restaurant communicates with its customers. Menus can be traditional, hardboard or the more modern type. The job it does is still the same. The food and your menu is what link you to the outside world. You are virtually perceived by these two elements. The menu must be delivered consistently; otherwise independent restaurants will have a hard time withstanding the competition.
The customer’s expectations are centered on the menu. It can either lower or raise it. In order for your guests to have a memorable dining experience, the menu should stand out. Unfortunately, the power of a menu is often underestimated. Restaurateurs make common mistakes when designing the menu.
Why good layout and design matter
A restaurant menu should be the focus and not an afterthought, Do away with poor layout and illegible design. It should be analyzed and well thought of before putting it together. Colours, fonts, images, language should be aspects of the menu that come together with a professional touch. The more attractive your menu, the more likely customers will lap it up with eagerness.
Make changes a step at a time
Rotate your menu and make changes if necessary. Do not think you have to stick to the menu you started with a decade ago. Changes are good, as long as it is gradual and slow bearing. Keep it simple and add dishes one at a time. Do not overcrowd it with too many choices that will ultimately frustrate your guests.
Publish the menu, and not just on your website
Publish your menu online and give customers an option of deciding what they would like to have before getting to the restaurant. You can also post it on common restaurant sites that allow restaurateurs to publish menus. This is a great way to go beyond the target audience and have other demographics see it as well.
Let the menu speak for itself
The menu should have some personality. It should be laid back, but funny. The language should be beautiful and stimulating. Customers should be anticipating their food before it even reaches the table. Include fun captions and stories. You can even make the story emotionally compelling. There are many menus that have a story at the back of it. In many instance, this story is true of how the restaurant came about.
Limit choices so as not to confuse customers
The menu shouldn’t overwhelm the customers. It should be simple enough and with limited choices that the orders come in quick and easy. Twenty items is sufficient. You can have your stable dishes and a few unique dishes to bring in new customers and keep the old ones happy!