The designing process includes the highlighting of those meals we’d mostly like to sell (from star quadrant), but it is not so simple. When we’re designing our menu card we have to pay attention to our guests. We have to look at the next questions: What type of guests orders what type of meals? What have taken them to our restaurant? Are they read the full menu card carefully?

And a lot of other circumstances can be revealed. The menu card designing is not a lab work, multiple factors affect how we should use which technique on our restaurant menu.

 

The following techniques and guidelines not covers the whole menu card engineering work, these doesn’t guarantee that you can design the most optimised menu card, but enough to turn your restaurant into a profitable direction.

 

Highlight visually the meals you’d rather want to sell

 

You can choose from multiple highlighting formulas to enhance a certain meal. Put it in a backgrounded box, place a picture next to it or use an icon or just a star in its name. On Menu-Card-Maker.com it depends on the menu design which highlighting formulas are available for the menu card editor.

 

Don’t forget the following rules:

  • The highlighted items usually use more space, so we have to provide enough place for them.

  • The frequently used highlightings make the page crowded, in which it loses its purpose. Use maximum one highlighting meal in a category.

  • Using too much pictures on a page is not looks fine. It’s a common surmise that a menu card with pictures seems cheap, so high-end or fine-dining restaurants are not suggested to use pictures at all.

 

​​​​​​​Don’t list prices in a right aligned column

 

If you align prices to the right, you inspire the guests to look at the prices and not to focus on the meals, so you motivate them to choose the cheapest meals from the restaurant menu card.

 

Instead leave some space after the meal name or the description and write the price with the same font type and size. Another good advice, don’t use currency besides the price, because the guest can start to think about the money.


 

Push description to your advantage

 

It’s a common problem that the meal description not reflects the importance of the meal. Don’t list the expensive steak without a description, while the cheaper burger gets a full paragraph in the description.

 

We have two good advices about the descriptions:

  • Use them to separate meals. Not to only list ingredients, instead pique the guest’s interest on the meal or write down why is that meal on the menu card: grandma’s recipe, favourite childhood dessert.

  • Mention brand names: If your meal contains a well-known, good ingredient, write it in the meal description to rise its quality.