Menu Design

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  • Six things to remember when designing a new menu

    January 31, 2018
    By Jordan Knox In the restaurant industry, things are always changing and evolving as new restaurants and new products are constantly becoming available. To keep up, restaurants need to consistently update their menu offerings, but what is the best way to do this? For most restaurateurs, changing a menu can be a daunting task that may ...
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  • Menu trends: Ten years makes a difference

    September 27, 2017
    By Geoff Wilson The most important real estate a restaurant has is its menu. The structure of a restaurant’s menu has a significant effect on many aspects of a restaurant’s operations including revenue, food cost, equipment requirements, pantry counts and, most importantly, guest satisfaction and repeat visitation. Getting the menu right is crucial to success. Key drivers ...
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  • The dos and don’ts of online menu management

    May 16, 2017
    By Sean Beckingham For years, the relationships between restaurateurs, menu selections and hungry patrons remained mostly unchanged, various exceptions always included. Enter social media, an online voice of fandom, frustration and customer-on-keyboard justice; food photos, on-site selfies and reviews, both positive and scathing. Before the golden age of the Internet, consumers had to go in-house to find ...
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  • Four Power Areas That Boost Your Menu Marketing

    March 31, 2016
    Most commonly, when a client asks for a menu redesign, the answer to the question “when did you last change it?” is a few years ago or more. Inevitably I wonder if that means: their prices haven’t changed in as many years, they’ve continued to offer underperforming items, they’ve neglected to develop new menu items that speak to ...
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  • Are you getting the most out of your restaurant bar? Seven tips to drive higher cheques and keep your guests coming back

    March 31, 2016
    By Misty Beazley  Leave a comment Many food service owners and operators view the bar as a holding area for guests to enjoy cocktails while waiting for a table. Others see it as a place for those who aren’t eating a full meal but just having drinks. Either way, it is a spot that is needed yet ...
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  • The art and science of creating the perfect menu

    July 21, 2015
    The art and science of creating the perfect menu By Alex Fraser and Lee Parsons July 21, 2015 Leave a comment In most restaurants, menu development is one of the most exciting and important endeavours chefs and owners take on — whether it’s in the beginning stages of a new restaurant eager to tempt the market with its ...
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  • Don’t make your menu look like a price list

    June 22, 2015
    Tip of the Week Sponsored By: Tip of the Week: Don’t make your menu look like a price list June 22, 2015 If your menu lists all your items on one side of the page with a line of dots connecting each item to its price, you are inviting your customers to order their food based on how much ...
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  • Seven tips to creating an effective menu that sells

    June 18, 2015
    By Diane Chiasson There is a lot of information out there on designing a menu with regards to eye patterns, fonts, layouts, category management, wording and cost. Nevertheless, it is important to remember that your menu is your best marketing tool and to treat it as such. Having worked as a restaurant and retail consultant for the ...
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  • Three ways to help your outstanding menu items take centre stage

    December 18, 2013
    By Denis Hancock Menu design doesn’t always get the time and attention it deserves from restaurant marketers. Many operators, however, intuitively understand how important the menu is as a “between the four walls” sales tool. One of the best ways to get the most marketing mileage from your menu is to ensure that your restaurant’s outstanding items ...
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  • R.A.V.E. about your restaurant’s menu design

    October 25, 2012
    By Andrew Waddington October 25, 2012 The menu is one of the most important marketing tools at a restaurant’s disposal, yet its potential is often overlooked. The missed opportunity is not generally an issue of creativity, however. It lies in recognizing that menu design has both long-term and short-term brand implications. Physical design, theme, product descriptions, formatting and ...
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  • Food Photography 101

    June 1, 2012
    By Patti Hone June 1, 2012 If a picture paints a thousand words then why do so many restaurants and suppliers lack good photography? Let’s face it: People eat with their eyes, so why not entice your customer with an image that whets peoples’ appetites? Photography is an important element in creating an impact with whatever it is ...
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  • How to increase your restaurant’s profit through menu engineering

    November 7, 2011
    By Patti Hone November 7, 2011 What would you rather order: a juicy, marinated fire-grilled chicken filet or a plain chicken breast? Do you scan the menu prices from top to bottom and choose your dish based on price? Are your cheap staples like burgers and sandwiches occupying a prominent area of your menu because they are ...
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  • Getting started with your menu makeover

    April 13, 2011
    By Wayne McKay April 13, 2011 A “menu makeover” is the strategy of maximizing the profitability and effectiveness of your number one sales tool – the menu – by selling the best money-making menu items while providing great customer satisfaction. Consider your menu as the brochure to communicate what you have to sell and how you would like ...
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