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 post
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 post
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 post
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 post
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 post
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 post
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 post
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 post
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 post
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 post
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
