2 Menu-Design

“MENU DESIGN”
•GROUP 1
•PREPARED BY:
•JUNIO, ELJADE DIMPLE C.
•REYES, HAZEL
•TIERRA, BERN
BACHELOR OF SCIENCE HOSPITALITY MANAGEMENT
TAYABAS CAMPUS BSHM-3A

• Menu is a bill of fare or a list of food items a restaurant prepare and
serves. An effective menu design should communicate the brand, the
vision, the ambiance, the food & beverage offerings, and the overall
experience a guest can expect to have. The driving force behind a
well-designed menu is not the designer or printer, it is the restaurant
owner or chef. As the creative mastermind behind menu development
WHAT IS , their insight, vision, and guidance are what make it a complete
representation of the brand experience.
MENU • Whether it is a five-star restaurant or a neighborhood diner, the menu
DESIGN? needs to be developed from the perspective of the client
demographic the restaurant is looking to attract. Once established, the
goal is to creatively impress and entice guests. This comes down to
the actual menu design: the fonts, color palettes, use of whitespace
and/or photos, descriptive content, even the type of paper used or the
casing it’s housed in.
• A properly designed menu can direct the attention of
WHAT IS THE the diner to specific items and increase the likelihood
PURPOSE OF that those items will be ordered. These items should be
THE DESIGN the ones with the highest gross profit and lowest food
MENU? costs that help achieve the average check needed to
return the desired sales.
• A restaurant’s menu is one of the most important
internal advertising tools that can be used to educate a
guest about the experience they are about to have. An
instant snapshot of a restaurant and the one piece of
HOW advertising every guest will read, having an appealing,
IMPORTANT IS clean menu is essential to communicating your brand.
MENU • The importance of the menu content and design cannot
DESIGN? be overstated. Much of the restaurant’s success will be
determined by its menu. That is why the process of
menu planning and design must be approached with
the seriousness and diligence usually reserved for
major financial business decisions.
• The goals of an effective menu can be summarized in
five statements. A well-designed menu should.
• be an effective communication, marketing and cost
GOALS FOR control tool.
AN • emphasize what the customer wants and what the

restaurant prepares and serves best.
EFFECTIVE
• obtain the necessary check average needed to realize
MENU DESIGN sales goals and bottom-line return.
• utilize staff and equipment in an efficient manner and
• lead to more accurate forecasting of the menu sales
mix.
WHY IS IT • A good restaurant menu design is key to any
DESIGNING A restaurant’s marketing plan. When you design a menu

it should express your eatery’s personality, focuses
MENU IS your overall operations, promotes profitability,
VITAL IN establishes your budget, and keeps your brand fresh in
EVERY FOOD your customer’s mind.
INDUSTRY?
• Menu is a list, in specific order, of the dishes to be served at a given meal. Menu is
central to the food service concept it defines the product offering, establishes key
elements of financial viability namely price and contribution margin, and provides a
powerful marketing tool.
• The purpose of a menu is to inform the consumers on exactly what dishes are being
WHAT IS offered at the time and in what way. Information on the dishes will includes the
THE MAIN
name, components (protein, starch, veggies, sauce and garnish), order and pricing.
• As for the types of menus, they are as follows:
PURPOSE • A la Carte - These menus are offered at many types of restaurant including fine
dining. Dishes are priced individually and are served in course meal order. For
OF A MENU? example, a four-course meal a soup/salad, appetizer, main course and dessert in that
order. For each course, there are two or more choices of dishes on these menus.
• Buffet - Dishes are offered in display on a table with a line for consumers to join and
order whatever they want. There are plenty of choices to make but everything is
offered with a flat fee.
• Static - These menus are associated with fast food chains. They offer a wide
selection of menu items that are priced individually or offered in a combo. They
remain the same all year long.
• Du Jour - These menus reference a special dish that will change almost every day.
• Dessert - These menus are solely for dessert items and can be offered separate to a
regular menu.
• Wine and Beverage - These menus are usually offered at fine dining restaurants and
consist of a variety of drinks both alcoholic and non-alcoholic.
• Cover design
• The box
• Food photography
10 THINGS TO • Pricing and currency symbols
CONSIDER • Great descriptions
WHEN • Drink pairing and discover
DESIGNING A
• Engaging Language
MENU.
• Don’t Forget the kids
• Break the rules
• Tell a story
Great restaurant menu designs can enhance a dining
experience, help customers makes satisfying choices and
stimulate appetite. However, a menu is more than just a list of
the dishes a restaurant has available; it is an advertising tool
8 ESSENTIAL capable of communicating a restaurant’s identity and driving
RESTAURANT profit – if it’s well designed. Here, we discuss several visual
MENU DESIGN strategies in menu design that can help increase profit margins
for your restaurant clients.
• 1. Be aware of eye scanning patterns
• 2. Divide the menu into logical sections
• 3. Use photos sparingly
• 4. Consider using illustration
• 5. Don’t emphasize currency signs
• 6. Consider using boxes
• 7. Typography
• 8. Choose appropriate colors
THANK YOUUU!!!!

2 Menu-Design

Uploaded by

Copyright:

Available Formats

2 Menu-Design

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2 Menu-Design

Uploaded by

Copyright:

Available Formats

“MENU DESIGN”

TAYABAS CAMPUS BSHM-3A

AN • emphasize what the customer wants and what the

DESIGNING A restaurant’s marketing plan. When you design a menu

You might also like