• tips

    Menu Design. 5 Major Mistakes

    Designing a menu for a restaurant requires not only good design and creative efforts but also a deep understanding of the client and his actions.

    Сlient looks at the menu only 109 seconds on average in order to make a choice. That’s why it has to “catch” the client from the first glance with a design and content.

  • Ресторанное меню на столе
    tips

    How to Create a Menu. 8 Basic Tricks (Part 2)

    Every business is looking for new ways to influence a client’s choice. It is not a secret that the menu is the main marketing tool. That’s why we recommend paying primary attention to its design.

    How to choose the right font for the menu? How to make the menu interesting and convenient for a guest? Which menu design will be better? These questions we covered in the first part of our article. In this part, we will share new tricks which will help you to raise sales just by changing some elements on a menu.

  • дизайн ресторанного меню
    tips

    How to Create a Menu. 8 Basic Tricks (Part 1)

    Did you know that there is a whole science about a proper menu design? Menu engineering deals with the following issues: how to push on a client to spend more in your restaurant and how to encourage him to return.

    A menu is the main tool of this science. We’ve made a list of tricks which will help you to create an effective menu without the help of professionals.

  • Yellow and white menu on the table
    tips

    Menu Design. 4 Rules of a Perfect Dish Description

    The restaurant menu is no longer just a list of dishes and prices. Today, it’s a fully efficient marketing tool by which it is possible to convince customers to order a particular dish.

    According to menu engineering (the study about strategic menu construction), a description is the most powerful way of influencing customers that is able to increase sales by 30%. Therefore, before designing a menu, remember about its great importance.