January 19, 2018 glimpse_team

Top Tips for Your New Menu

Aside from the food and atmosphere, your restaurant’s menu is the most important aspect of your restaurant. Your menu is how your customers decide what they would like to order but also how some may choose whether or not to even walk through your door. The layout and design are crucial but so is the combination of food items you choose for two reasons; tastes and economics.

Here are the top tips if you are thinking of revamping or making your restaurant menu from an aesthetics or pricing standpoint.

Placement Matters

Image displaying good menu placement.

With specific consumer research firms conducting studies on patterns and habits of restaurant goers, the research shows some pretty interesting findings. Everything on your menu should be strategically placed. The most recent research has shown that most people will read a menu like a book (starting in the top left), so placing top selling items or most profitable items in this location can be beneficial. Dividing your menu up into logical sections may seem like an obvious thing to do but grouping a menu by categories such a type of meat or liquor can make it easier for your patrons to find what they might be in the mood for.

Bold Fonts and Colors

There is a fine line between being bold and being obnoxious with fonts and colors. The right font can make your titles really stand out while colors can be used to coordinate with the theme of your restaurant or bar. Your menu can really set the tone and help patron’s eyes find your key items. Nothing is more frustrating from a diner’s perspective than a confusing or annoying menu.

Continuity and Flow

Image of waitress showing menu to a customer.

If you want potential customers and regulars to take your establishment seriously, your menu should flow and look well put together instead of a word document that was compiled and printed off the computer the morning before you open. Your menu is your resume that each customer looks and decides if what you offer is good enough for them to pay you, so take the time and make sure that your menu is well-organized and appealing to the eye.

Descriptive Copy

Just like the font and color choices of your menu, the copy of your items can go from descriptive to cheesy (no pun intended) if you’re not careful. This takes a certain amount of tact and skill to capture the essence of your menu items while being cautious of not overdoing it. You will want to describe accurately what each of your items are while trying to entice each of your customers to try it. Names for your items are important, especially for a drink menu.

Pricing Alignment

Along the lines of item placement, studies have shown that if you align prices vertically, customers may scan your menu looking for the cheaper items. While this might not be a bad thing (depending on food costs) but mixing up your alignment can help diners choose something they will enjoy eating rather than what is the least impactful on their wallets.  

Pricing Mixture

Finally, at the end of the day, your restaurant and bar is a business with the goal of making money. Analyzing and planning your menu from an economic standpoint is even more important than how it looks.

There are several factors that you should consider if you don’t know how to price a menu properly.

  • Sales
  • Competition Prices
  • Food costs
    • Knowing exactly how much each dish or drink costs to make is crucial to developing your pricing structure but there are several other components to take into account. This is the common Food Cost Formula-
    • (Beginning Food Inventory + Purchases + Transfers In – Transfers Out – Credits – Ending Food Inventory)/Sales

Another component of that formula that can make a dramatic difference in the profitability of your bar or restaurant is waste or theft. Food waste can be crippling to the bottom line whether it comes in the form of poor inventory management or mistakes in the kitchen or bar. Glimpse helps bars and restaurants capture more potential revenue by identifying areas of high risk such as unaccounted sales, non-compliance with SOPs, slow customer service and even internal theft. Decreasing your establishment’s costs can make the difference between keeping your doors open or shutting down. To learn more about how Glimpse can help your bar or restaurant, visit https://www.glimpsecorp.com/contact/.

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