2 articles to help your business succeed
Use layout, typography, colour, and pricing psychology to guide diners towards profitable items whilst creating an enjoyable menu experience.
You're running brunch every weekend. The food's good, the Prosecco is chilled, your social posts look great. So why are covers still thin, average spend stuck, and half the tables picking the cheapest...
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You have just finished a 12-hour shift and the till shows the same average spend as last month. Covers are fine but nobody is trying anything new. AI menu recommendations use order history, dietary ne...
Review your menu design quarterly and make minor adjustments based on sales data. A full redesign every 12-18 months keeps the menu fresh and allows you to incorporate learnings. Seasonal menus can rotate more frequently. Always track the impact of changes on average spend and item mix.
Both have advantages. Printed menus feel more premium and allow design techniques like the golden triangle. Digital menus (QR codes) are easier to update and reduce printing costs. Many UK restaurants use printed menus for dine-in and digital for delivery. Consider your brand positioning and customer demographics.
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