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 ... Read more about this postMenu 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 ... Read more about this postThe 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 ... Read more about this postFour 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 ... Read more about this postAre 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 ... Read more about this postThe 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 ... Read more about this postDon’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 ... Read more about this postSeven 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 ... Read more about this postThree 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 ... Read more about this postR.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 ... Read more about this postFood 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 ... Read more about this postHow 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 ... Read more about this postGetting 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 ... Read more about this post