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How to Choose the Right Menu and Display Type

Presenting the food items you sell in a logical and enticing way can be a challenge, so let this guide make it simple! Discover how to present your well-designed menu in the best way possible. No two menus are alike in their design, content, or purpose and that is why choosing the right type of menu

How to Write a Menu Describing Your Food

The words used to describe the food on your menu are just as critical as food presentation. It can mean the difference in converting people browsing the internet for places to eat to new customers or in upselling your more expensive menu items. There are many words to describe food that help convey its taste, texture, and preparation method in an appealing manner. Use our list of food adjectives below to find the best way to describe the food on your menu. Words to Describe Taste The flavor of food is what customers focus on most when they are deciding what to eat. How you engineer your menu can help build anticipation, and a good food description could convince a hesitant customer to try something new. With this in mind, be precise and thorough when choosing words to describe your food's flavor. Here are some words used to describe the taste of food: Acidic: Food with a sharp taste. Often used to refer to tart or sour foods as well. Bitter: A tart, sharp, and sometimes harsh flavor. Bittersweet: A less harsh taste than bitterness. Couples tartness with sweetness. Briny: Another word for salty. Often used to describe pickled foods. Citrusy: A bright flavor like that of lemons, limes, oranges, and other citrus fruits. Cooling: A taste that mimics the feeling of cold temperature. Often used to describe mint. Earthy: Reminiscent of fresh soil. Often used to describe red wines, root vegetables, and mushrooms. Fiery: A taste that feels as though it gives off heat. Another word for spicy. Fresh: A light and crisp taste. Often used to describe produce or herbs. Fruity: Any taste reminiscent of sweet fruit flavors. Full-bodied: Rich flavor that can feel heavy in the mouth. Often used to describe wines. Herbal: A bright, fresh, or sometimes earthy taste created by the incorporation of herbs. Honeyed: A sweet or candied taste that may be reminiscent of honey. Nutty: Any taste similar to the flavors of nuts. Often used to describe cheeses. Rich: A full, heavy flavor. Often used to describe foods containing cream. Robust: A rich taste with some earthiness. Often used to describe wines or aged liquors. Savory: An umami taste. Often used to describe meaty, earthy foods and broths. Sharp: A harsh, bitter, or tart taste. Often used to describe acidic foods. Smoky: A smoky taste is reminiscent of the smell of smoke. Sour: A biting, tangy, tart flavor. Spicy: A burning taste from hot spices. Sweet: A sugary flavor. Tangy: A tart, biting taste that feels tingly in the mouth. Tart: A sharp, bitter, or sour flavor. Often used to describe acidic foods. Yeasty: An earthy taste reminiscent of yeast. Often used to describe beer and bread. Woody: An earthy, sometimes nutty taste. Often used to describe coffees or cheeses. Zesty: A fresh, vivid, or invigorating flavor. Words to Describe Texture Another consideration when describing your food is texture. Properly using food adjectives to describe mouthfeel helps your guests to imagine what it will be like to eat your food before they order it. Here are some words used to describe the texture of food: Airy: A light, pillowy texture often created by the incorporation of air. Buttery: A smooth and creamy texture similar to that of butter. Chewy: The texture of food that needs to be chewed thoroughly before swallowing. Can be light and bouncy or heavy and sticky. Creamy: A smooth and rich texture that usually comes from the incorporation of dairy. Crispy: A light texture with a slight crunch. Crumbly: The texture of food with a loose structure that falls apart into small pieces or crumbs. Crunchy: A firm, crisp texture often identified by the sharp, audible noise that the food makes when being eaten. Crusty: The texture of food with a hard outer layer and soft interior. Delicate: A light, fine texture that may come apart easily. Doughy: A soft and heavy texture that is often coupled with pale coloring. Fizzy: A texture brought on by the presence of many small bubbles, usually referring to carbonated liquids. Flaky: A light texture characterized by layers that come apart during eating. Fluffy: A light and airy texture. Gooey: A viscous, sometimes sticky texture arising from the presence of moisture in a dense solid food. Hearty: A firm, robust texture. Juicy: A succulent, tender texture characterized by the presence of liquid in solid food. Silky: A fine, smooth texture characterized by a sleek feel in the mouth. Sticky: A texture characterized by gluiness in the mouth. Smooth: A consistent texture free of grit, lumps, or indentations. Succulent: A tender, juicy texture. Tender: A soft texture that is easy to break down. Velvety: A smooth and rich texture. Words to Describe Food Preparation Method Describing how your food is prepared will give customers a better picture of its flavor, texture, and appearance. Here are some words that indicate preparation and cooking methods: Baked: Food cooked in an oven, often resulting in a browned or crispy outer coating. Blanched: Food scalded in boiling water and then moved to cold water to stop cooking. Results in a softened texture. Blackened: Food dipped in butter and coated with spices before being cooked in a hot pan, resulting in a blackened appearance. Braised: Food that is briefly fried in a small amount of fat and then slowly stewed in a covered pot. Results in a seared, crispy exterior coupled with a tender interior texture. Breaded: A breaded food is coated with a breadcrumb mixture or batter that is then baked or fried into a crispy outer layer. Broiled: Food cooked with intense radiant heat, as in an oven or on a grill. Often results in a darkened appearance and crispy texture. Caramelized: Food slow-cooked until it is browned, nutty, and sweeter. Charred: Food that is grilled, roasted, or broiled and gains a blackened exterior and smoky flavor. Fermented: Food introduced to bacteria, yeast, or another microorganism to produce organic acids, alcohols, or gases. May result in a pungent, biting flavor. Fried: Food that is cooked by submerging partially or fully into hot oil. Often results in a crispy or crunchy texture and golden color. Glazed: Food with a flavorful coating dripped or brushed onto its surface. May result in a glossy appearance and thin, crisp outer layer. Infused: Food steeped in liquid with another ingredient to extract the flavor of the ingredient. Often used with herbs. Marinated: Food (usually meat) that has been soaked in liquid containing flavorful ingredients like herbs, spices, vinegar, and oil. Poached: Food that has been cooked in nearly boiling liquid. Often results in a tender, moist texture. Roasted: Food that has been cooked with dry heat in an oven or over a fire. Often results in a browned exterior and crisp coating. Sauteed: Food that has been cooked quickly in a small amount of fat. Seared: Food that is cooked in a small amount of fat until caramelized and then finished by roasting, grilling, or another method. Results in a crisp outer texture and tender interior. Smoked: Smoked food is food that is cooked or preserved by long exposure to smoke from smoldering wood. Results in a distinctive, bold flavor. Whipped: Food that has been beaten to incorporate air. Often results in a light, fluffy texture. Positive Food Adjectives Describing food with words that have a negative connotation can accidentally influence your customers into passing over a menu item. Before you use a descriptor word in your menu, take a moment to think about how that word is commonly perceived. Does it bring a positive image to mind, or is it unappetizing? Instead, use adjectives synonymous with the negative word with a more positive connotation. They are often more specific and give customers a more precise visual of the item. Here are some examples of negative descriptive words and positive food adjectives you can use to replace them: Dry vs. crispy: Chicken with a dry breading compared to Chicken with a crispy breading Greasy vs. velvety: Pasta in a greasy sauce compared to Pasta in a velvety sauce Sugary vs. honeyed: Pears with a sugary drizzle compared to Pears with a honeyed drizzle Burned vs. blackened: Burned salmon compared to Blackened salmon Tough vs. hearty: A piece of tough bread compared to A piece of hearty bread Mushy vs. tender: A mushy crabcake compared to A tender crabcake When searching for the right words to describe the food on your menu, remember that you have plenty of options to describe its taste and appearance. Use words appealing enough to catch a customer's eye, common enough to explain your food at a glance, and specialized enough that you don't have to resort to cliches. Next time you add a new dish or want to overhaul your menu, consider how a food's description can be a tool for attracting new customers and higher profits.

How to Create the Best Bar Food Menu

Creating a bar menu with the best bar foods is daunting, especially considering your guests' taste preferences. Some customers enjoy a classic basket of fries, while others seek more unique food experiences. As you formulate the perfect bar food menu, include traditional bar food alongside creative menu items to appeal to all customers. We compiled some of our favorite bar food ideas and valuable tips to help you create the best bar food menu that will please any hungry customer. Classic Bar Food Among the changing bar trends in the industry, some of the best classic bar foods remain the same. Below are some common bar menu ideas to satisfy your customers and maximize your profits. French fries Onion rings Nachos Wings or boneless wings Mozzarella sticks Quesadillas Burger sliders Artichoke dip Roasted cauliflower, Brussels sprouts, or other roasted vegetable assortment There's always room on your menu for more classics. Add a regional or local favorite that your customers will love, like Philly cheesesteaks or Chicago-style hot dogs. Either way, you've started your bar food menu off right by including some classic options. Bar Snacks and Appetizers Offering bar snacks and bar appetizers is a great way to entice customers to order food and stay at your establishment longer. These options are typically finger foods in small portions, making them easy to pass around the table. An app platter or sampler with multiple snacks allows customers to sample your menu and order more of their favorites. Additionally, bar appetizers encourage customers to order food spontaneously, which increases your revenue. Here are a few of our favorite bar snacks and appetizers to add to your menu: Chips with house-made salsa or guacamole Popcorn Soft pretzels Jalapeno poppers Fried pickles Coconut shrimp Potato skins Chicken fingers Pepperoni rolls Flatbread Bar Menu Ideas In addition to the classics, you can (and should) show off your unique recipes. If you can't think of new bar food ideas, try developing a fresh take on the classics above or form new concepts. If you are opening a new bar or are looking to reinvigorate your bar food menu, take some inspiration from some of the hottest spots in major cities: Cheese fries with cheddar, Gouda, and chives: By including unique ingredients like Gouda cheese and chives, one establishment in NYC offers an upscale, new twist on a favorite bar food. Roasted portobello with artichoke-truffle mousse and parmesan: This unique item originating in Miami combines complementary flavors and hearty finishing touches that create a fulfilling bar snack. Cheesecake eggrolls: Most of us might be accustomed to savory eggrolls, but a bar in Los Angeles offers a rare version with this sweet snack sure to entice late-night guests. House-made sausage plate: This plate from Chicago features seasonal accompaniments to go with the sausage. Try creating your own version to offer guests a variety of one type of food, like a cheese board, or make a platter that includes an assortment of house specialties. Restaurants and bars can differentiate themselves with more intricate or aesthetically pleasing dishes that include exotic ingredients or combine uncommon flavors. By offering your guests something different, you can create a memorable experience for guests so they will look forward to returning. Best Bar Food and Drink Pairings The best bar food typically pairs well with the drinks served at your bar. When creating your bar food menu, it's always a good idea to consider foods that complement your drink selection. You can also use your drink selection as inspiration to come up with bar menu ideas. Beer: A great versatile choice that pairs well with carbs, red meats, and heavier food, beer pairs well with spicy food, chocolate desserts, and Mexican food. However, light beers pair better with different foods than dark beers, so be careful when recommending pairings to customers. Cocktails: Your bartender can tailor signature cocktails to accent certain dishes, such as a specialty margarita to pair with nachos or quesadillas. Wine: Since many wine and food pairings are well known, cater your menu to accommodate your best-selling wines. White wines are great with seafood and poultry, while red wines often complement pasta and red meat. However, food can significantly alter the taste of the wine, so be sure to understand how your food and wine offerings interact when recommending pairings to guests. Bar Food Menu Prices Pricing your bar menu can be tricky if you serve food ranging from cheap, easy-to-make options to more complex items that might cost more and require more labor. Below are some suggestions for pricing your bar food menu. Classic Bar Food Has a High Profit Margin Traditional bar food, such as french fries, onion rings, and wings, can be made cheaply. You can find inexpensive bulk bar food that is quick to make and does not require much labor. This option makes your classic bar food excellent to feature on your menu by keeping your food affordable for virtually every customer, and you can turn a handsome profit even with low prices. Scale Your Bar Food Prices Based on Labor For foods that are more complicated and require more prep work than simple batches of fries or quick burgers, you should adjust the pricing accordingly to turn over a profit while meeting the budgets of your customer base. Keep Track of Customer Demand for Your Bar Food One innovative option for pricing your bar food menu is to gauge prices by keeping track of customer demand for specific items. You can raise the price of food and drink with high demands while lowering other menu options, mimicking the supply and demand mechanisms that affect the stock market. If you're shooting for a more practical angle, you can check out some user-friendly formulas that teach you how to price items on your menu according to your restaurant's needs and parameters. That way, you can satisfy your customers' appetites and wallets while maintaining healthy profit margins for your business. Whether you operate a high-end, sophisticated bar or a laid-back pub, offering an outstanding bar food menu is crucial to your success. The ideal bar food selection should include both traditional favorites and creative, original dishes from your kitchen to ensure a diverse range of options. Additionally, setting appropriate prices on your menu will not only please your customers but also contribute to the success and growth of your business.

Menu Engineering

Applying menu psychology when you design your menu encourages patrons to spend more. In a foodservice landscape plagued by staffing shortages, inflation, and supply chain disruption, maximizing profits is more important than ever. We teach you popular menu psychology tactics, menu engineering do's and don’ts, and how to use the menu matrix so you can work smarter not harder with the menu items you already have. Use these links to jump to the menu optimization information that interests you: Menu Psychology Menu Matrix Menu Engineering Online Menu Engineering What Is Menu Psychology? Menu psychology is the study of how a restaurant’s menu organization affects customer spending. Restaurants use the principles of menu psychology to influence their menu design. The goal is to create menus that prompt customers to choose their order immediately without considering the price. Menu Psychology Tips Discover general menu psychology best practices to apply to your menu: Limit choices. The “paradox of choice” states that the more options we have, the more anxiety we feel. Psychologists suggest that restaurateurs limit options per category to around 7 items. Make your menu scannable. Avoid crowded layouts, and choose an easy-to-read font and font size. Include clear section headings and visible dish titles. Even if your menu is more than one or two pages, menu engineers would agree that if your menu is scannable with fewer choices per category, guests will still feel at ease when choosing their order. Use appetite-stimulating colors. Capture attention and trigger appetite with bright colors like red, yellow, and orange. You can use this to attract attention to specific areas of your menu and create a hierarchy for the layout. Create color associations. Match your color scheme to your restaurant’s theme to reinforce associations. For example, use light blue for a seafood restaurant, and use green and tan for a farm-to-table restaurant. Invoke nostalgia or humanize dishes. These menu items are attractive because customers feel like they’re ordering something special, and they induce happy memories of childhood or feelings of comfort and closeness. Examples: “Grandma’s Chocolate Chip Cookie," “Campfire Hot Chocolate," or references to the chef or restaurant owner, such as “Chef Mike’s Charbroiled Steak." Include a separate dessert menu. If guests see an eye-catching dessert, they are more likely to skip an appetizer. By surprising guests with your dessert menu after dinner, you are more likely to obtain appetizer and dessert sales. Use photos sparingly or not at all. Excessive photos are associated with low-end, cheap venues, so high-end restaurants usually avoid photos. However, one photo per page has been shown to increase sales by up to 30%, especially at casual eateries. Use your Instagram and Facebook pages to share more photos of your food. Select an ergonomic menu. Physically oversized menus can be uncomfortable for guests to maneuver. Select a menu that is easy to handle and will fit comfortably on tables. Back to Top What Is the Menu Matrix? The menu matrix is a method of categorizing a menu and providing a detailed breakdown of each dish. It helps you understand the popularity and profitability of your menu items so you can increase sales and reduce food waste. The menu matrix is formatted onto a spreadsheet or database so menu engineers can easily apply the findings to their menu designs. How to Use the Menu Matrix Plotting out your menu items with the menu matrix is the easiest way to discern their ranking. The menu matrix tracks an item's popularity and profitability. Choose a timeframe to track your menu items. Record the volume sold of each item along with the profit brought in by each menu item. Plot the information on a graph; the Y axis will reflect the volume sold, and the X axis will reflect the profit of the item. Menu Matrix Template In the menu engineering field, common terminology groups together different levels of profitability and popularity: Plowhorses: Low Profitability and High Popularity - Plowhorses are menu items that do not have a high-profit margin but are crowd-pleasers, making them essential to your menu. A classic example is steak or fresh-caught, unique fish. You might consider using less expensive ingredients or decreasing the portion size to make it more profitable. If the item continues to have a small profit margin, you should avoid upselling or featuring it on your menu. Dogs: Low Profitability and Low Popularity - Dogs represent food items that are ordered infrequently and have a low-profit margin. Consider removing these items from your menu. However, there are cases when you may want to keep Dogs on your menu. One example may be kids' options, such as a grilled cheese or kiddie burger, which may not sell often but are important to keep on your menu for families. If continuing to offer items in this category, avoid upselling or accentuating them on your menu. Stars: High Profitability and High Popularity - Stars are the items that have a high-profit margin and customers order frequently. Typical examples include pasta or popular cocktails, like margaritas. You should showcase Stars the most on your menu, promote them, and avoid drastically changing their ingredients. Puzzles: High Profitability and Low Popularity - Puzzles are items that have a high-profit margin but are hard to sell. The recipes of these items may need to be tweaked to appeal to guests. Additionally, servers should upsell these menu items, and menu engineers recommend highlighting them on your menu. Back to Top What Is Menu Engineering? Following menu psychology strategies, menu engineering highlights the most popular and profitable items. It uses the menu matrix to analyze menus. Based on the menu matrix data, menu engineers strategically design menu layouts to maximize restaurant profits. How to Engineer a Menu Studies show that customers are likely to order one of the first items that draw their attention. Since guests only spend an average of 109 seconds looking at your menu, it must be designed for guests to easily find key items. Follow these steps to engineer your menu and increase your profits. Apply the Menu Matrix - To engineer your menu, analyze your menu items to figure out which ones are the most popular and profitable. Plot your menu items on the menu matrix to discern their ranking. You will construct your menu around high-ranking items. Evaluate Pricing - Based on your menu matrix findings, adjust your menu prices to maximize your profits. Highlight Profitable Items - Include a photo, graphic, colored or shaded box, border, or surround the item(s) with white space. Only highlight one or two items per section. Arrange Menu Sections - Place the items you want to sell in the center, the top right corner, and the top left corner. Psychologists fittingly call these three areas “The Golden Triangle," and it refers to the way our eyes tend to move when first looking at a menu. Arrange Lists - In each section, place your most profitable items at the top of the list and one at the bottom. Studies show that people notice and order the top two items or the last item in each section more often than the others. Make Expensive Items More Appealing - Include a “decoy” menu item that would seem overly expensive to guests. Place this near your high-profit margin items. They may already have a reasonable price, but when compared to the “decoy” item, they will appear even more attractive. Or, put a “decoy” item next to your high-profit, pricey items that would seem more reasonable when compared to the “decoy” item(s). Bracket Menu Items - “Bracketing" is including two portion options for one dish without including the exact size. The “larger” size will have a steeper price (ex. $31), while the “smaller” size will have a cheaper price (ex. $22). The customer won’t know exactly how much smaller the small portion is, but it will appear to offer better value since it costs less. The “smaller” portion can be the one you wanted to sell the whole time, but this tactic makes the meal item more attractive by making guests believe they're choosing a dish with good value. Use the Price Nesting Method - List the price discreetly after each meal description in the same size font, so customers’ eyes glide right over the price and focus on your engaging meal description. Menu Engineering Mistakes Now that you know menu engineering best practices, it’s time to brush up on menu engineering mistakes so you can avoid them. Just as much as a well-designed menu can increase profits, these foibles can decrease customer spending. Avoid the following menu design mistakes: Ending Your Prices with .99 - A price that ends in .99 sounds cheap or gimmicky to many consumers. Dollar Signs - Currency indicators remind customers that they’re spending money and can even make them feel like they are spending more than they are. Soften the price by eliminating the dollar sign. Price Trails - Price trails are dotted lines that connect your menu items to their price, which is often listed on the other side of the page. This takes the focus away from your dish description and highlights the price instead. Price Columns - Placing your prices in a column next to your dishes helps guests easily compare prices and encourages them to choose the cheapest item. Online Menu Engineering A navigable website and streamlined online ordering are essential to modern restaurants. But the ideal physical menu is different than the perfect online menu. Discover online menu engineering best practices below. Mobile Responsive - Create a mobile responsive menu so viewers don’t have to pinch and zoom to view your menu on their smartphones. Picture Heavy - Unlike in-person menus, studies show that items with photos get more orders on online menus. An interactive online menu that provides a picture when you click on a menu item is ideal. Few Choices - While you don’t want to overburden physical menus, patrons are more tolerant of expansive menus in person than they are of mobile menus. If patrons have to click through too many pages, they will likely navigate away. Organize items under different tabs so patrons can view the sections they’re interested in without having to scroll through multiple pages. Keep each tab scannable. Promote Best Sellers - When patrons click on your online menu, feature a best sellers category full of your most popular, highest profit items at the top. Item Suggestion - When customers select an item, offer a “customers also order” suggestion area underneath the product description. An example would be having chips and guacamole, margaritas, and queso suggested beneath the expanded description of your carnitas tacos. Back to Top The marrying of menu psychology and design is known as menu engineering. Apply these menu engineering tactics to increase your restaurant profits. Save our menu matrix template and can periodically evaluate whether your menu highlights your bestsellers.

Menu Engineering

How to Make a Menu

In the restaurant industry, having a well-designed menu that is carefully laid out and planned is a must. Your menu is the main tool that drives sales to your business, and engineering your menu can help bring in more sales and boost your profits. Additionally, studies have shown that a well-designed menu can boost your profits by 10 to 15%. To help ensure that you create the best menu possible, we've created this comprehensive guide that breaks down the process and gives you some helpful restaurant menu ideas. Use the following links to learn how to make a menu: Lay Out the Menu Choose a Menu Design Write Up Your Menu Print and Display Your Menu How to Create a Menu Menu design can seem intimidating, but the process can be boiled down to a few simple steps: Finalize your list of menu items and place it in a spreadsheet. Split your list into sections, such as breakfast, lunch, dinner, entrees, appetizers, desserts, etc. Design the layout of your menu. Consider how your customers are going to use your menu by studying menu engineering. Use a free menu maker or menu maker software to design your menu. Save your menu as a PDF and print it out. Make sure that you have enough menus for your customers. Place your menus in menu covers or on menu boards. Although these steps lay out the basic process of creating a menu, you should put a lot of thought and consideration into your menu's design. Below, we lay out some best practices for designing a menu to make them easy for your customers to use and to help facilitate sales. 1. Lay Out Your Menu When customers look at your menu, their eyes are drawn to specific places on it, so this is where you want to put your most popular menu items with the highest profit margins, like entrees and appetizers. The three spots on the menu that customers look at first are called the Golden Triangle by menu engineers and psychologists. Use “The Golden Triangle” The Golden Triangle is a term that menu engineers use to refer to the three areas on your menu that most customers tend to look at first. There are three points on the triangle: Middle. Most customers look at the middle of your menu first. This is a great location to put your specials or limited menu items. Top Right. The second place your eyes tend to go is the top right corner of the page. This is where many restaurateurs place their entrees or main course items. Top Left. From the top right corner, most customers tend to look at the top left corner. This is a common location for appetizers, which, combined with entrees, can boost your profits. You want to dedicate the highest rent areas of your menu to your most popular items and the dishes that have the highest profit margin. Once you've decided which sections you want to place in the Golden Triangle, you can figure out how to lay out the rest of your menu items. Create Menu Sections When creating the different sections that will go on your menu, you need to consider how many menu items you have and how they can be grouped up or divided. For example, can you split up your main course section into entrees and sandwiches? Or can you break it down further into beef, chicken, pork, and seafood sections? When it comes to creating sections, it's best to be as specific as possible, so your customers can easily find something that appeals to them. Here are a few other restaurant menu ideas you should consider when choosing your layout: Create a Separate Menu for Desserts Create a separate menu for your desserts. Studies have shown that if your desserts are on the main menu, customers are less likely to order an appetizer. Plus, if you have a separate menu, you can leave it on your tables for customers to browse throughout their meal, and give them time to think about which dessert option they want to try. Have a Specialized Beverage Menu Restaurants that have an extensive beverage selection, or special holiday menu, may also want to make a separate beverage menu so they don't take up too much space. You may want to include popular non-alcoholic beverages on your main menu, though, such as soft drinks, iced tea, or lemonade. Identify Vegan, Vegetarian, and Gluten-Free Items If your establishment has a large selection of vegetarian, vegan, or gluten-free options, it's a good idea to add dedicated sections for those items. Creating a new section makes it easy for customers with alternative diets to find menu items that they can eat. Draw Attention to Specials You can draw attention to specific menu items, such as limited-time-only specials or seasonal items, by placing a box or border around them. This helps your specials stand out from your other items and draws your customers' eyes to them. You can also place them in the center of your page to draw more attention to them. Reduce the Number of Pages The number of pages in your menu is going to depend most importantly on how many menu items you have. But, when it comes to menus, less is more. If your menu has too many pages, it can overwhelm your customers. The most common type of menu has two pages, and it provides you plenty of room to list your menu items without providing too much information to be overwhelming. If your restaurant design has a modern or contemporary aesthetic, rather than using multiple pages, you may opt for a larger page or a unique design. Back to Top 2. Choose a Menu Design It's important that you choose a style that reflects your business's concept and appeals to your customers. Here are some common styles that can give you some direction when you're trying to choose a style for your menu: Upscale: Upscale menus are typically short, with only a few items on the page. There are very few or no images on the page and there is usually a detailed and stylish font used. Child-Friendly: Menus at family-friendly restaurants typically have lots of pictures and bright colors that can capture the child's interest. You may also want to use a large font that is very easily readable and scannable. Modern: Menus at modern restaurants are broad, and the design will depend mostly on your business's theme. But, many modern establishments have menus that are sleek, with interesting designs, custom images, and stylish fonts. Nostalgic: Businesses that capitalize on nostalgia are becoming more popular as baby boomers are getting older and spending more time eating out than cooking for themselves. Their menus typically have a rustic and old-fashioned style, as well as multiple images on each page. Additionally, if you're expecting your establishment will have an older customer base, you may want to make your font larger, so it's easy to read. Back to Top 3. Write Up Your Menu There are many specific design elements that go into styling your menus, such as font, images, and colors, and they allow you to give your menu a personality and character. Similar to your menu's layout, your menu's design can help persuade customers to buy specific high-value items. Here are some tips on how to choose images, fonts, and colors for your menu, as well as how to write descriptions for your dishes. Describe Your Food Writing appetizing menu descriptions can persuade your customers to try something new, provide information for guests with food allergies or alternative diets, and help customers find a dish that appeals to them. Plus, if you use unique names for your dishes or you serve a lot of global foods, writing menu descriptions can help your customers understand what the dish will be. You should use your descriptions to not only list the ingredients in the dish, but to describe the taste and texture of the food as well. For example, instead of just listing all of the ingredients in a salad, use adjectives to make it sound more appetizing, like this: "Rachel's salad contains leafy arugula, crisp romaine lettuce, creamy goat cheese, and candied walnuts, all coated with a light and delicious strawberry vinaigrette." Use Images in Your Menu Adding images to your menu can help your customers know what to expect by giving them an idea of what your dishes look like. But, too many images on your menu have a negative connotation, because many customers associate lots of images on the menu with low-cost and low-quality restaurants. Here are a few helpful tips so you can get the most out of the images on your menu: You want to use the highest quality pictures available. If your images are grainy or out of focus, it's going to give your customers a bad impression of your establishment. Use around no more than two images on one page, unless you're a family-friendly establishment. Use images of your most popular or high-value items. Using those images will pique your customers' interest, making them more likely to order that dish. If you have multiple locations or you own a franchise, it may be worthwhile to pay a professional food photographer to take staged images of your food. If you're updating your menu, you can check Instagram and see if any customers have posted pictures of your food online that you can use. But if you're going to use images from Instagram or social media, be sure to contact the owner and ask for their permission first. Choose a Color Scheme The colors that you use on your menu say a lot about your restaurant and your brand, so you should choose them carefully. Additionally, the colors you choose can affect your guests' appetites. For example, bright colors like red, yellow, and orange can increase your customers' appetites, while colors like blue and purple can make your customers less hungry. When choosing a color scheme for your menu, you also want to make sure that your colors complement each other and that you have a consistent theme. Additionally, your color scheme should also match your business's brand. So, you wouldn't want to have an electric blue menu at your whiskey bar or a neutral brown menu at a child-friendly restaurant. Pick a Menu Font and Typography The font that you use is often overlooked when it comes to designing your menu, but a well-thought-out font can help you facilitate sales. Here are a few tips for choosing the best font for your menu: Make your menu items a larger font size than your prices. If your prices are too prominently displayed, customers will scan for the cheapest item instead of what appeals to them the most. You can use uppercase and bolded letters for your item names, but use lowercase and regular styling when describing the dish. Remove the dollar signs from your menu. The dollar sign has a negative connotation in customers' minds and it makes them less likely to make large purchases. If your main demographic is older or very young, you want to increase your font size so it's easy to read. Back to Top 4. Print and Display Your Menu Once you're finished designing your menu, you're ready to print and insert your menus into your menu covers. Menu Sizing Before you can print your menus, you need to decide what size your menus are going to be. When choosing a size for your menus, consider the layout you've chosen as well as the size of your font and the number of items on your menu. Here are some common sizes that restaurant owners use for their menus: Lunch Menu: 8.5"x11" Dinner Menu: 8.5"x11", 8.5"x14", or 11"x17" Drink or Dessert Menu: 4.25"x11", 4.25"x14", or 5.5"x8.5" You can also use table tents instead of traditional menus for displaying your dessert or drink options. Printing Your Menus You should print enough menus so every customer can browse at their own pace. Here is a helpful guide that shows you how many menus your restaurant should print: Menu Type Number Per Person / Table Number Per Restaurant Breakfast Menu 1 Per Person 75% of Your Seating Capacity Lunch Menu 1 Per Person 75% of Your Seating Capacity Dinner Menu 1 Per Person 75% of Your Seating Capacity Dessert Menu 1-2 Per Table 50% of Seating Capacity Wine List 1 Per Table 1-10 Menus Check Presenter 1 Per Table 1 for Each Table + 10% Back to Top Other Menu Design Tips By now, your menu should be nearly complete. Here are some final restaurant menu ideas that you should be sure to include on your menu: Create symbols for different types of items, such as vegan, vegetarian, gluten-free, or sugar-free items to help customers find items that meet their alternative diets. When you're finished with your menu, you will also want to scan it or create a digital version that you can put online. This is especially important if your business has a delivery or take-out service. When adding your menu online, you'll also want to create a mobile-friendly version for potential customers searching for your menu on their phones or tablets. How to Make a Menu Infographic This infographic breaks down the six steps you need to follow to make a menu. Your restaurant's menu says a lot about your business and your food. A plain and uninspired menu is unlikely to facilitate many sales, but a stylized and well-thought-out menu is more exciting for your guests and more likely to convert to sales. As a result, when designing a new menu for your restaurant or updating your existing menu with a new style, seasonal items, or this year's food trends, keep these restaurant menu ideas in mind.

Restaurant Menu Pricing

Menu pricing is the engine behind your company's success, as sales are your restaurant's sole source of revenue. When creating or updating your menu, it's important to keep in mind that pricing for food directly impacts your ability to fund essential aspects of your business, including equipment, utilities, labor, ingredients, and more. Follow our tips below to effectively price your menu for maximal profits: Calculating Menu Prices with Food Cost Percentage Calculating Menu Prices with Gross Profit Margin Essential Tactics to Price Your Menu Menu Psychology: Selling Your High-Profit Items How to Price a Menu Item To ensure that your menu items are priced in a way that will make your business profitable but won't scare away customers, you'll want to look at your food cost percentages, gross profit margins, and other pricing strategies. Keep reading to find the tools you need to set appropriate menu prices. How to Calculate Restaurant Menu Prices Based on Ideal Food Cost Percentage Whether you’re just starting a restaurant or simply want to update your menu pricing, follow the steps below to create a base price for each item according to your ideal food cost percentage. Choose your ideal food cost percentage. Your food cost percentage is the portion of sales spent on food. The average food cost percentage for most restaurants is in the range of 25-35%. Many restaurants aim to lower their food costs which will naturally turn more of your sales into pure profit. Determine the raw food cost of the menu item. For example, if you are serving a chicken Caesar salad dish, add up the total cost of the chicken, dressing, lettuce, parmesan cheese, and anything other ingredients used to make the dish. Raw food cost is similar to your cost of goods sold (COGS). Calculate your price. Use the following equation: Price = Raw Food Cost of Item / Ideal Food Cost Percentage. You can slightly alter the price to make it a rounder or cleaner number. In the example below, you could change it to a number such as $14.50. Example: Say your ideal food cost percentage is 28%, and your raw food cost is $4. The complete equation will be as follows: $14.29 (Price) = $4.00 (Raw Food Cost of Item) / 28% (Ideal Food Cost Percentage). The price you will use for your menu will be $14.29. Back to Top How to Calculate Restaurant Menu Prices According to Ideal Gross Profit Margin You can also determine menu prices with your desired gross profit margin for that item. Calculating restaurant menu prices in this way allows you to better predict and understand your bottom line. Below we show you how to use your ideal gross profit margin to come up with a menu price. Choose your ideal gross profit margin. Gross profit margin is a percentage that represents the profit made from your sales. A 40% gross profit margin on a dish means that a restaurant earns 40 cents on the dollar for this specific dish. The rest goes towards the cost of the ingredients and your restaurant’s other expenses. Calculate your price. Use the following equation to find your price based on your desired ideal gross profit margin: Ideal Gross Profit Margin = (Menu Price – Raw Food Cost) / Menu Price Example: Say your ideal gross profit margin is 72%, and the raw food cost is $4. Your equation would appear as follows: 72% = (Menu Price – $4/) Menu Price. The complete equation after solving for the menu price will look like the following: 72% = $14.5 - $4 / $14.50. In this example, the price you will choose for your menu is $14.50. How to Calculate the Gross Profit Margin of Your Existing Menu Prices If you already have your menu prices set, you can calculate the gross profit margin for each item on your menu with the same equation: Choose an item on your menu. Insert the price of the item into the equation. Gross Profit Margin = (Menu Price – Raw Cost)/Menu Price Example: Say your menu price for a chicken Caesar salad is $14.50 and your raw food cost is $4. ($14.50 - $4)/$14.50 = 72% Gross Profit Margin. This restaurant earns 72 cents on the dollar for every Caesar salad, which is quite a high gross profit margin. Gross Profit Margins Determine Your Bottom Line Gross profit is an essential part of the equation that determines your net profit, otherwise known as your bottom line. The equation below shows you how to determine your net profit: Gross Profit – (Labor Cost + Operating Costs) = Net Profit/Loss As you can see, the greater your gross profit, the more you may have left over after deducting labor and operating costs. Therefore, it’s important to make sure you have high-profit items and to sell these items specifically. Back to Top Restaurant Pricing Strategies You can employ a number of other tactics to boast a greater overall profit from your menu. Items with high gross profit margins and low food cost percentages will yield more money for your restaurant and help you cover your overhead costs. However, depending on your type of restaurant, your competitor's price, and the demand for the food item, you can choose a more fitting menu price. Below are 2 tactics to create the most effective menu pricing. 1. Competition Pricing Method This method utilizes the prices of your local competition or in the general market as a baseline to consider your price. Based on your type of restaurant, you can choose from the following competition-driven methods: Price your item the same as your competitor’s. This is most effective if your restaurant is mainly competing based on your unique brand. Price your item lower than your competitor's. This is ideal if you operate a more casual restaurant or if it caters to those looking for a cost-effective alternative. Price your item higher than your competitor’s. If your restaurant is a high-end, upscale spot or if it attracts a demographic of diners looking for high quality, a higher price gives off the necessary impression. 2. Demand-Driven Pricing Method Based on the demand for your restaurant and specific food options, you can potentially raise prices. If you have an enticing ambiance and brand or if your restaurant offers unique and especially delicious food options, you can raise your prices. The demand for your business will naturally be higher because you offer food and/or an atmosphere that guests cannot get elsewhere. For example, places like sports stadiums, amusement parks, zoos, and airports can raise their prices, since customers do not have the option of going elsewhere for food. As such, the demand is high. Menu Prices Ultimately Depend on Your Restaurant Type In general, your restaurant menu prices should reflect your type of restaurant and your target demographic. In this way, your prices are cohesive with your brand, formality level, and food. Guests will appreciate it if your price matches the value of your specific restaurant, and they will also be more likely to return. Back to Top Menu Psychology: How to Sell High Gross Profit Margin Items Using menu psychology and menu engineering, you have a greater chance of selling your high gross profit margin items. Below are some tips to focus on these items, though we always recommended taking a more in-depth look at menu psychology methods. Draw attention to high-profit menu items. According to studies, customers are likely to order one of the first items they notice on the menu. As such, it’s essential to direct your guests’ attention to your high-profit margin items right away. Use graphics and colors. Guide the attention of your guests towards your high-profit items with a graphic, colored or shaded box, or border. However, only highlight one or two items per category on your menu to avoid an overwhelming menu appearance. List profitable items first and last. In each section on your menu, place your profitable items at the top and bottom of the list. Studies show that people more often notice and order the top two or last item in a section. Format the menu with the Golden Triangle. Place high-profit margin items in the center, top right, and top left corner of your menu. This is called “The Golden Triangle” by psychologists, and it refers to the places our eyes tend to go when first looking at a menu. In addition to utilizing menu engineering and menu psychology, you can also have your servers point out and describe certain dishes over others to entice guests to choose those items. Back to Top Menu Pricing Review Test your menu pricing knowledge with our review question below: Which of the following statements about restaurant pricing methods is true? You can find your ideal gross profit margin by subtracting your raw food cost from your menu price and dividing that number by your menu pricing. The two main restaurant pricing methods are competition pricing and demand-driven pricing. You can calculate your ideal menu item price by dividing your raw food cost by your ideal food cost percentage. All of the above  <nav class="accordion accordion--arrows"> <label class="box__title" for="cb1">Click to Reveal Answer</label> <label class="box__close" for="acc-close"></label> D. All of the above. Along with common pricing strategies, such as competition and demand-driven pricing, restaurants use their ideal food costs and gross profit margins to set the prices of menu items. </nav> Whether you run a busy diner, casual cafe, or upscale bistro, knowing how to price a menu for a restaurant is a must-have skill. Sales are the most important factor when it comes to whether or not your business turns a profit, and shrewd restaurant menu pricing is key to success.

Sushi Supplies List

Once you've decided to open a sushi restaurant or add sushi to your existing menu, it is necessary to determine all the supplies you will need. While some specific requirements will vary from business to business, there are fundamental items that are needed to successfully make and serve sushi.Shop

Catering Menu Ideas

Whether you’ve just started a catering business or have been in the industry for years, your menu is essential to your success. A quality catering menu is well-planned, effectively priced, and includes a variety of unique foods. For the best results, take steps to design a diverse menu that appeals to a variety of clients. We’ll investigate how to create a catering menu and provide examples of catering recipes to feature on it below: Click any of the links below to skip to the catering menu tip that most interests you: How to Create a Catering Menu Catering Appetizers Catering Side Dishes Catering Main Dishes Catering Desserts Catering Cocktails How to Create a Catering Menu Creating a catering menu requires more than just selecting your favorite foods. The area you operate in, the customers you plan to serve, and the opportunities available to you can all influence what kind of menu you develop, and ingredient availability and prep times can affect your output. To create a catering menu, follow these steps: 1. Choose a Catering Style The style of catering you choose determines how customers are served and what foods you can offer. It's important to note that your business can incorporate more than one type of catering but may have to create separate menus. The two main types of catering to choose from are as follows: Buffet catering: Guests serve themselves buffet-style. This kind of catering is best for informal events like family gatherings or parties. Plated catering: Guests sit down and order from a menu, just as they would in a restaurant setting. This kind of catering is best for formal events like weddings. 2. Select Foods The foods you offer should be distinct, unique, and easy to prepare for a crowd. Whether you're choosing foods based on a theme or just looking to build a traditional catering menu, there is no shortage of options available. Keep the following factors in mind to narrow your choices and create a well-planned menu: Balance: Choose foods and ingredients that complement one another to create a complete dining experience. For example, consider offering a selection of simple sides to accompany rich, flavorful entrees. Contrast: Visual appeal plays a significant role in catering. Whether you're displaying foods in a buffet setting or preparing plated meals, curate a menu that catches your guests' attention by selecting foods with contrasting shapes and colors. Repetition: Avoid repeating flavors in your menu selection. Make an effort to ensure each dish you serve is different from the next to give your guests more variety. 3. Price Your Menu The price of your catering menu is determined by many factors including ingredient costs, overhead costs, and labor costs. Keep your desired profit margin in mind and observe how your competitors price their menus. When it comes time to set an official price, there are three options to choose from: Fixed pricing: A flat rate charged for a set amount of food. Tiered pricing: A variable rate that changes based on how many people you serve. Custom pricing: A custom rate based on a client's specific needs. Catering Recipes To curate a complete catering menu, offer a selection of appetizers, sides, main dishes, desserts, and cocktails. While some recipes are tried and true, it has become more common for customers to search for a unique menu concept. For that reason, your menu must strike a balance between traditional catered foods and fresh takes on popular dishes. Continue reading to learn about each section of a catering menu and what foods you should offer: Catering Appetizers As part of a multi-course meal, appetizers are one of the most important parts of a catering menu for two reasons: they set expectations for the menu and keep guests satisfied until their main course is ready. They can come in many forms depending on the nature of the event you are catering. Select appetizers that are visually appealing and easy to arrange for your guests. Below, we've listed some appetizer recipe inspirations for your menu: French onion gruyere puffs: Combine sweet caramelized onions, melted gruyere, and buttery dough with a kick of mustard to create a sensational bite-sized pastry that is perfect for pre-dinner snacking. Caprese salad quinoa stuffed portabellas: This crowd-pleasing appetizer features the familiar combination of mozzarella, tomato, and basil as well as nutty quinoa, fresh pesto, and roasted pine nuts. Thai coconut chicken soup: This unique take on chicken noodle soup features tangy ginger, coconut milk, and rice noodles. Catering Side Dishes A side dish is meant to balance the meal and complement your entrees. They should be visually appealing, diversify the flavor of your menu, and provide contrasting texture to your main dish. For example, if you were planning a 4th of July catering menu and offering grilled foods, you could offer baked beans as a side. We've compiled a list of side dishes to elevate your menu below: Three cheese mac and cheese: Use cavatappi noodles and various types of cheese such as white cheddar, yellow cheddar, and gouda to create a rich dish. Chipotle mashed potatoes: Combine red potatoes with spicy chipotle peppers, fresh scallions, and zesty adobo for a flavorful side option. Fiery jalapeno poppers: Combine jalapenos, sausage, cheese, and various spices to add a touch of heat to your side dish selection. Catering Main Dishes The main dish is the foundation of your catering menu. It is typically the most complex dish of the event and can feature a wide range of flavors and ingredients. When it comes to selecting a main dish, choose something that will leave guests feeling satisfied and that pairs well with the rest of your menu concept. Below, we’ll introduce some main dish options that feature a fresh twist on traditional catered foods: Glazed skirt steak fajitas: Add color to your menu with glazed skirt steak fajitas. These are perfect for a crowd; plate them beautifully or let your guests customize them with olive oil roasted sweet peppers and onions, chunky tomato and cilantro salsa, salty queso fresco cheese, and sour cream. Chipotle-maple glazed turkey: This recipe features a delicious smell and a fusion of sweet and spicy flavors. Serve chipotle-maple glazed turkey with the right wine pairing to create a memorable dining experience. Creamy pan-seared salmon spaghetti: Pair pan-seared salmon with spaghetti and creamy carbonara sauce to leave a lasting impression. Catering Desserts When executed correctly, your desserts allow you to showcase your creativity. Desserts come in many shapes and sizes, giving you flexibility as you build out your dessert selection. Incorporate intricate designs into your desserts and arrange them in eye-catching ways to improve the presentation of your menu. We’ve listed sample dessert options below: Black tie strawberries: Chocolate-covered strawberries provide a short and sweet ending to any meal, but this tuxedo twist is guaranteed to add elegance to any black tie affair. Use various types of chocolate to put a decorative spin on this popular dessert. Miniature cheesecake bites: This dessert is a bite-sized take on traditional cheesecake. Use a graham cracker crust and dip them in chocolate for extra flavor. Chocolate cherry cake: This rich dessert represents an excellent addition to your menu. The combination of moist chocolate cake and cherry pie filling creates a delicious and filling dish. Top the cake with cherries to improve its presentation. Catering Cocktails A high-quality cocktail selection can elevate any catered event. Whether you’re catering a wedding, reunion, or corporate event, cocktails are an essential part of the menu. It’s important to note that if you plan on serving alcohol at a catered event, you should verify that every guest served meets the legal drinking age and that your business has the proper licenses and permits to serve alcohol on site. We’ve compiled a list of cocktail options for your menu below: Peach mango summer sangria: With roots that trace back to Spain, sangria is easy to serve to a crowd. It is considered a type of punch and consists of red wine, brandy, and various fruits. By adding mango and peach, you can create a unique summertime cocktail. Classic mojitos: Simple and refreshing, a mojito consists of white rum, sugar, lime juice, soda water, and mint. The combination of citrus flavors and mint creates a refreshing drink that is popular with many. Mixed fruit daiquiris: The key ingredients in a daiquiri are rum, lime juice, and sugar. You can mix in additional ingredients like strawberry, mango, and watermelon to introduce more flavors to your drink selection. Back to Top The catering industry presents a significant opportunity for business owners, but without a quality menu, it can be difficult to succeed. By including unique recipes on your menu and putting a fresh twist on traditional catering favorites, you can elevate your menu and impress your guests.

Adapting Your Menu for Delivery

Before you can set up a delivery service for your restaurant, you need to make sure that you have a menu suitable for take out. With meal kit options booming and more customers choosing to order out rather than dining in, having a delivery-friendly menu is essential for your bottom line. As the coronavirus continues to force business closures, you can keep your restaurant running by offering a delivery option to your customers. Shop All Disposable Food Packaging Take Out Menu Considerations Whether you use a third-party delivery service or your own in-house delivery fleet, picking the right menu items for your take-out menu is essential for ensuring successful deliveries. It is important to understand that not every meal on your restaurant menu is delivery friendly. You’ll want to choose meals that capture the essence of your business but that can still be thoroughly enjoyed in a home setting. Here are some questions you’ll want to ask yourself when deciding on a delivery menu: Does the meal travel well? Will the meal get soggy or watered down with time? Will the meal be presentable when it's delivered? Do you have the right packaging for the meal? Will the profit margin for the dish cover the delivery costs? Will the prep time make total time for delivery too long? Can your staff handle an influx of delivery meals? How to Build a Menu for Delivery Many restaurants add delivery services in efforts to increase restaurant sales but can end up losing income by not properly adapting their menu for delivery. To ensure that your delivery service is successful, you can choose to modify your menu dishes for delivery, specifically add delivery-friendly meals to your menu, or create a completely separate take out menu. Use the following guidelines to build your delivery menu: 1. Get Your Timing Right When it comes to food delivery, timing is everything. With most customers agreeing that speed of delivering is one of their top priorities for ordering out, a speedy delivery can mean a positive customer review for your business. These are just a few timing elements that need to be factored in when creating a delivery menu: Prep Time Before you add an item to your take out menu, be sure that it does not require extensive prep time on top of drive times. A customer may be willing to wait 20 minutes for a meal to be prepared when dining in your location, but if there is a 30-minute drive time to their home on top of prep time, this can result in excessive delivery times and a negative review. Temperatures and Textures Some foods will continue to cook even after they are packaged. For example, a steak’s internal temperature may continue to rise while in transit, causing it to arrive at a different steak doneness level than the customer requested or with a different texture than desired. It is important to factor total cook time into your delivery time to know when an item should be headed out the door. Delivery Radius Create a mapped-out radius around your restaurant that your drivers can reach in an appropriate delivery time after factoring in the prep time required for your take out menu items. This way, you can ensure that all of your delivery customers have a good experience with your delivery service. Delivery Fleet Ensure that you have enough drivers in your delivery fleet to keep up with the demands of your delivery orders. It can hurt your average delivery times if you need to wait for a single driver to return from their route. You may want to hire a third-party delivery team for busier times of the year. 2. Pick the Proper Packaging You may not be able to pack up your signature dishes the same way you would plate them. Using the proper take-out containers and packing up a meal correctly can ensure that your dishes arrive to your customers safely. The following are just a few ways to properly pack meals for successful deliveries: Choose the Right Size Containers It's important that your meals still look presentable after they are transported. Choose to-go containers that aren’t too much larger than the item you’re packing up. For example, pizza boxes should only be a few inches wider than the pizza placed inside. Pack Sauces and Condiments Separately If you have options like nachos, salads, or loaded fries on your delivery menu, you may want to pack the sauces and condiments separately to prevent a mess when they are delivered. Keeping sauces off your dishes also keeps them from getting soggy in transit. These items can then be assembled when they arrive to your customer. Use the Proper Insulation It's important to use packaging that helps your foods retain their moisture and temperature. Hot foods that are not packaged correctly can end up releasing condensation into their containers, making your customer’s meals soggy. You can prevent that by using hot food bags for items like hot sandwiches and package them away from cold items like drinks to keep them from “sweating.” Be sure to also use insulated food bags while your orders are in transit to help them maintain the proper temperature. 3. Make Your Food Presentable The way your food arrives to your customer will be the statement you make about your business. You want to make sure it looks appetizing and professional. If you plate it all together, make sure it doesn’t shift around too much in transit or else it will end up looking like a mess. If you plate it separately, make sure the sauces and condiments can be easily identified so that your customer can put it together to their liking. You may need to make adaptations to the recipes of your signature dishes so they arrive in a presentable fashion. Adding your restaurant’s logo to your packaging is also a great way to provide a professional final touch to your customer’s order. Having your logo or slogan on your boxes and bags can help create a memorable experience for your customers, encouraging repeat sales. Picking Your Delivery Menu Items Your best-selling menu options may not be the best choices for delivery. You can either tailor those best sellers to make them more transportable or make a delivery version of those fan favorites. Here are some delivery-friendly meals: Pizza Finger foods Sandwiches Chinese take out Sushi rolls Fried chicken Burgers Wraps Some food items require some tweaking. These are some suggestions on how you can adapt your menu: Instead of fresh lobster, serve lobster rolls Instead of pancakes and eggs, serve a breakfast sandwich with pancakes as buns Instead of bread bowls, serve soup with a roll of bread on the side Instead of pho that is all assembled in a bowl, send the ingredients in separate containers You may want to avoid foods that are prone to melting entirely. That cake and ice cream dessert on your in-house menu should probably not come with ice cream on your delivery menu, unless you have the proper insulated containers to send it. How to Make a User-Friendly Delivery Menu Once you choose the items that are going on your delivery menu, make sure that your ordering process is simple and easy to use. 1. Put Your Menu Online Most customers who are interested in ordering food for delivery will begin their search online. They will be looking for the following: If your menu is available to view online If they can order and pay directly online If there are any reviews for your business before they commit to the order In anticipation of your customers’ searches, try adding your delivery menu and ordering capabilities either through your restaurant’s website or by using a third-party delivery company’s site, like Grubhub, Uber Eats, or DoorDash. 2. Keep Your Menu Short Hungry customers typically won't have the patience to skim through a long menu of options, so it’s important to keep your delivery menu short and to the point. That means selecting a maximum of 15 to 20 of your best-selling, easily transportable dishes for your take out menu. Once you have picked your offerings, break them up into categories to make your menu easy to navigate. 3. Make Your Menu Visually Appealing If your online menu is the only interaction your customer is going to have with your business, you’ll want to make sure that menu is a good representation of your restaurant. Here are some menu design ideas to spruce up your delivery menu: Add professional photos Use short and accurate food descriptions Use enticing colors and eye-catching designs 4. Update Your Menu In Real Time Nothing is more disappointing for a customer than finding out the food item they set their heart on is no longer available. This can cost you an entire sale. To prevent disappointment, designate a staff member to monitor the online menu and update it in real time depending on your supplies. If you run out of ingredients to make a menu item, immediately pull it from the menu so customers can’t accidentally order it. If you have recently added a delivery service to your restaurant or are looking to add one as the foodservice industry adapts to the coronavirus, you can use these tips as a guide to structure your menu during these uncertain times.

Your restaurant menu should be informative, readable, and visually appealing with properly priced menu items to turn a profit. Easier said than done, right? Luckily, our articles will help you create the perfect menu for your restaurant, bar, cafe, bakery, or other foodservice establishment.

Once you've figured out what items you want to feature on your menu with our bar food and catering menu articles, put those thoughts onto paper with our menu engineering and pricing resources. Learn how to describe your menu items so they sound just as delicious and enticing as they taste. You can then present your completed menu with a decorative menu cover that is sure to catch your customers’ eyes.

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