restaurant-menu-design

Restaurant Menu Design

1 article to help your business succeed

Use layout, typography, colour, and pricing psychology to guide diners towards profitable items whilst creating an enjoyable menu experience.

💡Quick Tips for Restaurant Menu Design

✓Place your most profitable items in the 'golden triangle' — top right, top centre, and first item in each category
✓Remove currency symbols and dotted lines between items and prices — both remind customers they are spending money
✓Use descriptive, sensory language for high-margin items — 'Slow-braised Hereford beef cheek with root vegetable purée' outsells 'Beef cheek'
✓Limit each category to 5-7 items to prevent choice paralysis and simplify kitchen operations

Featured Article

Restaurant tablet displaying AI-powered personalised menu recommendations for a UK diner

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AI Menu Recommendations: A Practical UK Restaurant Guide

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...

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Frequently Asked Questions

How often should I redesign my restaurant menu?

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.

Should my restaurant use a digital or printed menu?

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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