When creating a menu, as a rule, the main attention is paid to the color and size of the font, the background and the use of headers and footers. However, this is not all. The main thing we must remember when creating a menu is the number of dishes on the menu. Based on this, you can vary and add additional information to the menu.
One of the important points in creating a menu is the use of images and photos of dishes. Visualization is better than any words and delicious appetizing names. In addition, it is worth considering that when using photographs from the Internet, the design of the dishes should match what will be served to the visitor in the end. The ideal design option is to use your dishes in the photo; for this purpose, a photo shoot of the establishment’s dishes is held. if the menu consists only of text, you should pay great attention to the layout of the menu, the correct division into blocks, the choice of font size, the main thing is that the menu does not turn into a large and uninteresting newspaper with a lot of letters. When choosing a font, you should also think about the lighting in the establishment, whether it is convenient for visitors to read the menu in a dark establishment, printed on dark paper and in small font.
The visitor is also influenced by how the price for the dish is indicated. The price font should not be very large in relation to other text in the menu.
The names of the dishes also influence the visitors, the classic and banal words of the menu can be replaced with appetizing and juicy names, which also additionally influence the sale of the dish. The selling menu also includes a description of the ingredients of the dishes; in some establishments it is customary to indicate calorie content (health food cafes, establishments aimed at women, fitness menus).
It is worth remembering that menu design can greatly enhance the overall atmosphere of the establishment. For example, when coming to a premium restaurant, it is not comme il faut for a visitor to be served bright, cheap handouts, but a menu made of genuine leather with a competently composed menu can repeatedly enhance the visitor’s impression of the establishment.
Order of dishes on the menu:
Dishes on the menu are usually arranged in a sequence that corresponds to the order in which you eat. From less to more spicy, from poached to boiled, fried and stewed, from simple to more complex, from light to heavy, from light to dark.
Cold appetizers. (fish; meat; vegetables.)
Hot appetizers. (fish; meat; vegetables.)
First meal. (broths; borscht; soups; cabbage soup; solyanka; puree soups.)
Second courses. (boiled; fish in sauce; fried; baked, meat: a) natural meat; b) meat in sauce; c) bird. - vegetable.)
Sauces.
Side dishes.
Dessert. (hot desserts; cold desserts; specialty desserts.)
Hot drinks. (tea; coffee; chocolate, cocoa.)
Cold drinks (water; juice; fresh juices; syrups.)
Branded confectionery products.
Fruits.
These simple rules will definitely bring even more visitors to your establishment!
