What to do and what not to do - visual menu design tips

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Permalink Reply by Brandon O'Dell on May 9, 2008 at 11:20am

I'll start with a few basic tips:

Use color to divert your customer's focus to high gross profit menu items.

Boxes and interesting backgrounds can be used to draw attention to individual items or groups of items. An example would be putting a carving board and knife in the background behind your steaks in a section dedicated to them.

Don't list prices in a column or put them in large, bold fonts. You don't want to make it too easy for customers to shop by price.

Don't forget your contact information including address, telephone number and website! It's an integral part of every piece of marketing, and that's exactly what your menu is, a marketing tool.