How can menu design promote wine pairings and other beverages?

2 Use descriptive language

The way you describe your dishes and drinks can influence your customers' perception and choice. Using descriptive language can make your menu more enticing and informative, and help your customers imagine the flavors and aromas of your food and beverages. You can use adjectives, origins, ingredients, methods, or stories to describe your dishes and drinks, and highlight the benefits or features that make them unique or special. For example, instead of writing "chicken with red wine sauce", you can write "succulent chicken breast with a rich Bordeaux sauce and roasted vegetables". This can also help you suggest wine pairings or other beverages that match or contrast with your dishes, and create a sense of harmony or contrast.

3 Use visual cues

Another way to promote wine pairings and other beverages is to use visual cues that draw your customers' attention and curiosity. You can use icons, colors, symbols, or images to indicate the type, style, or origin of your drinks, and show how they relate to your dishes. For example, you can use a wine glass icon next to your dishes that have a recommended wine pairing, and use different colors to represent different wine varieties or regions. You can also use symbols or images to represent other beverages, such as cocktails, beers, or soft drinks, and show how they fit your concept or theme.

5 Use pricing strategies

Pricing is another important factor that affects your customers' decision and behavior. You can use pricing strategies to promote wine pairings and other beverages that offer a good value or a perceived value to your customers, and increase their satisfaction and loyalty. For example, you can use bundle pricing to offer your dishes and drinks as a package or a set, and create a sense of convenience or savings for your customers. You can also use psychological pricing to make your prices more appealing or attractive to your customers, and influence their perception or emotion. For example, you can use odd pricing to make your prices seem lower or cheaper, such as $9.99 instead of $10. You can also use prestige pricing to make your prices seem higher or more exclusive, such as $100 instead of $99.99.

6 Train your staff

Finally, you can promote wine pairings and other beverages by training your staff to be knowledgeable and confident about your menu, and provide excellent service and recommendations to your customers. You can educate your staff about the characteristics, origins, and stories of your dishes and drinks, and how they complement or contrast with each other. You can also teach your staff how to upsell or cross-sell your dishes and drinks, and how to handle objections or questions from your customers. You can also encourage your staff to taste and sample your dishes and drinks, and share their opinions or feedback with your customers.

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?