Making a menu and avoiding the mistakes

Amateur design

You can't go and make your menu yourself. Trust me. People will notice immediately and on top of that, it will sell more. You can get great templates for your menu for a reasonable price. You buy a template, download it and adapt it to your own style.

Tip: creativemarket.com


​Where to put what

People tend to look to certain places when they get a menu handed from a waiter. About 90% of guests will look to the top left first. So make sure you have something to draw their attention, something to up-sell or maybe a more costly item.

​Don't underestimate the power of footnotes.


Description

Writing a menu is story telling. Tell your guests about the dish, about the ingredient. Tell them something they don't know yet. 

Do you know for example how the pigs for Pata Negra ham in Spain are fed? On acorns! Isn't that a great detail to impress your guests.

There are even chefs that use poems to describe their menu.


Pricing

Pricing should be clear. We speak from experience. If you are offering a dish at a price for two people, make sure it says so. 

Pricing is also the best when you go from low to higher price. People tend to take something better gradually.


Updating

Update your menu often enough, especially for guests coming every week or every month. People want to discover new things. Go with the seasons. Don't serve tomatoes in the middle of winter. Your customers will respect your professionalism.