How do you design and format your menus to make them clear, appealing, and informative?

1 Know your audience

Before you start designing and formatting your menu, you need to know who your target customers are and what they expect from your restaurant. Do some research on your market, your competitors, and your customer feedback. What are their preferences, needs, and pain points? How do they make decisions and what influences them? What are their values and motivations? Knowing your audience will help you craft a menu that speaks to them and meets their expectations.

2 Choose your layout

The layout of your menu is the foundation of its design and format. It determines how your dishes are organized, categorized, and presented on the page. There are different types of menu layouts, such as single-page, multi-page, table tent, or digital. The best layout for your menu depends on your concept, your service style, and your space. Choose a layout that fits your brand, showcases your offerings, and guides your customers through the menu.

3 Use typography and color

Typography and color are the visual elements that make your menu stand out and convey your personality. Typography refers to the fonts, sizes, and styles of the text on your menu. Color refers to the hues, shades, and contrasts of the background, text, and images on your menu. Both typography and color can affect the readability, mood, and appeal of your menu. Use typography and color that are consistent with your brand, easy to read, and appropriate for your theme and tone.

4 Write compelling descriptions

The descriptions of your dishes are the verbal elements that make your menu informative and persuasive. They tell your customers what they can expect from your food, how it is prepared, and what makes it unique. The descriptions of your dishes should be concise, accurate, and enticing. Use descriptive words, sensory details, and storytelling techniques to highlight the benefits, features, and origins of your dishes. Avoid jargon, clichés, and exaggerations that may confuse or mislead your customers.

5 Apply menu psychology

Menu psychology is the science of how customers perceive and react to your menu, and involves using various techniques and principles to influence their choices, behavior, and satisfaction. Menu engineering involves analyzing the profitability and popularity of your dishes to place them strategically on your menu. Menu design uses visual cues, such as boxes, borders, icons, or photos, to draw attention to certain dishes or sections. Menu pricing involves removing dollar signs, rounding up or down, or bundling items to affect the perceived value and affordability of your dishes. Lastly, menu labeling uses labels such as organic, gluten-free, or locally sourced to indicate the quality, healthiness, or sustainability of your dishes.

6 Follow the regulations

The last but not least tip for designing and formatting your menus is to follow the regulations and laws that apply to your restaurant. Depending on your location, type, and size, you may need to comply with certain menu labeling and disclosure requirements. These may include displaying calorie counts, allergen information, or warning statements on your menu or menu board. Failing to follow the regulations can result in fines, penalties, or lawsuits. Check with your local health department or legal advisor for the specific rules and guidelines that affect your menu.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?