This is an effective placement of items on the menu, by studying the profitability and popularity of dishes and drinks.<\/p>\n
Let’s discuss the basic rules for creating a menu:<\/p>\n
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.<\/p>\n
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.<\/p>\n
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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\nIn 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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\nUse 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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\nIndicate 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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\nProper 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is an effective placement of items on the menu, by studying the profitability and popularity of dishes and drinks.<\/p>\n","protected":false},"author":1,"featured_media":4084,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[60],"tags":[],"yoast_head":"\n