This is an effective placement of items on the menu, by studying the profitability and popularity of dishes and drinks.
Let’s discuss the basic rules for creating a menu:
The guest first of all pays attention to the first and last pages of the menu. Use these pages effectively and place the most important information there.
The guest looks at the page spread according to the principle: upper right corner, upper left corner, lower right corner, lower left. Place important information at the top of the page.
Move away from the classic placement of categories of dishes. For example, if you have a pizzeria, feel free to put pizza on the first page of the menu.
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In the description of dishes, use fonts of different sizes and colors. Thus, you highlight the dishes that you want to emphasize.
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Use special icons and visuals. They stimulate sales of items that interest you most. For example, spicy, vegetarian, a dish for a company.
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Indicate in the description of dishes what the dish goes with. For example, poultry dishes are perfectly combined with a side dish of roasted vegetables and a glass of sparkling wine.
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Proper menu engineering allows you to increase the restaurant’s revenue by an average of 15%. In tandem with a good product and quality service, you will get an effective menu.
