Call Us Today!

0117 904 1001

Call Us Today! 0117 904 1001

Creating An Amazing Menu

Creating an amazing menu.

The one piece of advertising that your customers are certain to see, is essential to the success of your restaurant.

Great restaurant menu designs can enhance a dining experience, help customers make satisfying choices and stimulate appetite.

However, a menu is more than just a list of the dishes a restaurant has available. It’s also an advertising tool capable of communicating a restaurant’s identity and driving profit.

Consequently, a menu needs to be designed intelligently. As matter of fact, it is a key extension of your brand. It must reflect your restaurant’s personality. You can use it to showcase your top dishes and excite your guests, all while helping you increase profits.

With that in mind, we give you 8 tips for creating an amazing menu.

Be aware of eye scanning patterns

For years restaurants have been designing their menus under the assumption that customers’ eyes are naturally drawn to the ‘sweet spot’ in the upper right hand corner, and placing their higher profit items there. However, new research suggests that customers actually tend to read menus like a book, starting in the top left hand corner.

Divide the menu into logical sections

Make it easy for customers to search for dishes by arranging items sequentially and in logical groups, starting with entrees and finishing with desserts.

Use photos sparingly

Photos of food are more commonly associated with junk mail flyers and big chain restaurants; not high end establishments. If you do use photos, they should be of an extremely high, professional quality. , it’s better to leave the quality of the food to your menu description and your customer’s imagination. Not all food photography will appeal to everyone.

Try using illustration

Instead of photography, try using illustration. They are more likely to be universally appealing while at the same time helping to communicate the restaurant’s personality.

Don’t emphasise currency signs

Don’t make customers overly aware of how much they are spending. In fact, studies have shown that customers are more likely to spend money when currency signs are omitted.

Consider using boxes

Similarly to pound signs, boxes draw attention to a group of menu items, because of this, they are often used by a restaurant to promote dishes with the highest profit margins. An example of those are pasta and other carb based items. This is a key tip on creating an amazing menu, that is bound to generate sales.

Typography

Effective typography will communicate a restaurant’s brand and result in a legible menu. Selection of typeface may depend on a number of practical factors, such as the amount of text needed to comfortably fit on the page. Using more than one typeface, can help to guide customers through your menu. Therefore, try and distinguish between names and descriptions.

Choose appropriate colours

Select colours based on your target audience and the theme of the restaurant. Different colours have different psychological effects on a viewer. Your colour scheme will help set the mood of your restaurant as well as draw attention to certain food items.

Keep your restaurant fresh by re-evaluating every six to twelve months. Make changes to anything that you suspect may be holding you back.

Stay aware of your competition, be flexible and have fun with your menu!

Need a chef for your restaurant or event? We provide all levels of chefs across the whole of Bristol, Bath, Cotswolds, Wiltshire, North Somerset, and South Wales. Call us on 0117904100, email hello@thecheftree.co.uk or visit our contact us page.

How you can weather the post covid/brexit chef shortage

Even before being hit by the double whammy of the Covid 19 pandemic and Brexit, the restaurant business was facing a crisis in chef recruitment. Pre Covid and Brexit, the industry needed to attract 200,000 new recruits just to deal with natural churn. Pre-Brexit...

Is alfresco dining here to stay?

As the hospitality industry finally has a date to pin its hopes on, (April 12th) we thought we’d take a look at one of the few (only?) bright spots that the COVID pandemic has brought to the industry – alfresco dining. Eating outside has been a hit – and it will...

Advantages of working as a Chef in Care Homes & Schools

The Chefs who work the most hours for The Chef Tree Agency are the ones who have a DBS (Digital and Barring Service) and are working in schools, care homes and other establishments where there may be vulnerable people. So, what are the benefits of working in a care...

9 Handy Tips For Young Chefs

Here are 9 tips for young Chefs who have just started their career, help them get started: 1. Start With The Basics Don’t try and run before you can walk by wanting to cook advanced dishes that you don’t know how to cook. You need to learn the basics first. Become...

Why Choose The Chef Tree For DBS Checked School Chefs?

If you are looking for compliant, DBS Chefs to work in your school kitchen, then you have come to the right place. Here at The Chef Tree, we pride ourselves in performing a high number of important checks before sending our Chefs out to schools. We found that...

The Care Home Chef that Cares

Last week, as part of the ongoing service we provide to one of the UK’s largest Care Groups, Rachel and I were invited into a supplier meeting. This was to discuss a recent inspection that had been carried out. The inspection covered all aspects of their agency needs,...

Need a DBS Checked Care Home Chef?

https://www.youtube.com/watch?v=nDTqeouAaFI&feature=emb_logo I wanted to share with you what The Chef Tree do differently with regards to supplying you a Care Home chef. Some Chefs have the following mindset with regards to working in care homes: “I’ve just got to...

8 Reasons Why Being A Chef Is Tougher Than People Think

Sometimes the media glamorize the job of being a Chef- with television shows such as “The Great British Bake Off” & “Master Chef”. But all is not quite as it seems.. Here are 8 reasons why being a Chef is tougher than people think: 1. It’s difficult to have a...

5 Tips On Getting The Best Out Of Your Agency Chef

The festive season is upon us and you may be thinking of hiring more staff to cope with the increase in demand during this busy period.But what can you do to get the best out of your Agency Chef? 1. Explain Your Company’s Background & Core Values Before the...

Self Employed Chefs and IR35, how will it affect our Chefs?

Self Employed Chefs and IR35 comes into effect in April 2020. What is our Take on Self Employed Chefs at The Chef Tree As part of the ongoing process to keep our Chefs up to speed with the plan moving forward, Chloe Cann recorded the following 8-minute...
9 Handy Tips For Young Chefs

9 Handy Tips For Young Chefs

Here are 9 tips for young Chefs who have just started their career, help them get started: 1. Start With The Basics Don’t try and run before you can...

read more
The Care Home Chef that Cares

The Care Home Chef that Cares

Last week, as part of the ongoing service we provide to one of the UK’s largest Care Groups, Rachel and I were invited into a supplier meeting. This...

read more
Bristol Chef Agency

Get Your Chef Quote Today!

Just fill in your details and we'll be in touch soon!

Thanks! We'll be in touch soon!