Restaurant Menu Design
Why should we consider menu design criteria when designing a restaurant menu?
Criteria and Constraints
Restaurant Menu Layout
Sample Menu Text
- All Day Breakfast Restaurant
- American Food Restaurant
- Chinese Food Restaurant
- Italian Food Restaurant
- All Day Breakfast Restaurant
- American Food Restaurant
- Chinese Food Restaurant
- Italian Food Restaurant
Research reveals that customers appreciate and prefer variety in a restaurant menu. The menu design should subdivide all food choices into smaller, specific categories to give the impression of choice.
Group items into sections or categories and organize the section logically.
Example Sections: Specials, Featured Products, Breakfast, Lunch, Appetizers, Salads, Soups, Sandwiches, Burgers, Specialty Pizzas, Wings, Entrées, Desserts, Beverages, etc.
Make it easy for customers to search for dishes by arranging items sequentially in a logical order usually starting with appetizers.
Highlight your signature dishes (not more than 3 items per section).
Make sure to include product description and cost. Studies have shown that customers are more likely to spend money when the $ sign is omitted.
Menu descriptions should explain what is in the dish and intrigue the customer.
Example: Quarter-pound all-beef patty with cheddar, grilled mushrooms, ripe tomatoes, and pickle on a toasted bun.
Choose the right visuals for your menu. Don’t use too many visuals just to decorate your menu. Use visual to add emphasis to choices.
Resources