Restaurant Marking Tips – Your menu is the heart and soul of your restaurant, which means the success of your business hinges<\/p>\n\n\n\n
on its success. If you\u2019re not sure how to put together an eye-grabbing, mouth-watering menu, our<\/p>\n\n\n\n
restaurant marketing tips might be just what you need to get you on the right track.<\/p>\n\n\n\n
Remember that a well-designed menu not only makes your restaurant look good, but it also helps<\/p>\n\n\n\n
your servers to upsell, tempting your guests to some of the more exciting items on the menu. It\u2019s the<\/p>\n\n\n\n
chance to \u201csell your goods\u201d before you make a sale by putting the talents of your chefs on display.<\/p>\n\n\n\n
Putting together a great menu is about much more than just ensuring you have some great pictures<\/p>\n\n\n\n
and exciting fonts \u2013 you\u2019ll want to consider all aspects from pricing to branding and descriptions,<\/p>\n\n\n\n
along with everything in between, before your menu is ready to hit the restaurant floor.<\/p>\n\n\n\n
Before you start with the creative bit, take some time to list everything that you\u2019ll be putting on the<\/p>\n\n\n\n
menu. You can use anything from a pen and paper to Excel \u2013 it doesn\u2019t matter as long as you can<\/p>\n\n\n\n
read it. Once it\u2019s all down on paper, you\u2019ll need to start putting those items into categories, including<\/p>\n\n\n\n
starters, mains and desserts (or just about any other categories you think will be appropriate). While<\/p>\n\n\n\n
you can get a bit creative with the categories, make sure that they will still be familiar to guests.<\/p>\n\n\n\n
Next, you\u2019ll want to work on the positioning of your categories on the menu. Always place starters at<\/p>\n\n\n\n
the top of a menu and desserts at the bottom. This will allow the menu to have a natural, user-<\/p>\n\n\n\n
friendly flow to it.<\/p>\n\n\n\n
Once you have all the basics down, you\u2019ll want to look at pricing your menu items. While some<\/p>\n\n\n\n
people might think this involves simply figuring out what you think each item is worth, this is<\/p>\n\n\n\n
absolutely not the case. Pricing requires costing deep-dives, including gross profit analyses (read<\/p>\n\n\n\n
more about that on our blog) and this is also something you\u2019ll want to assess and reassess on a<\/p>\n\n\n\n
regular basis.<\/p>\n\n\n\n
When it comes to restaurant marketing, you need to look at everything from the perspective of<\/p>\n\n\n\n
your customers. Once you\u2019ve got everything down, you\u2019ll want to take a bit of a step back and look<\/p>\n\n\n\n
at your menu from a customers\u2019 point of view. Is it providing a good balance between value-for-<\/p>\n\n\n\n
money and quality?<\/p>\n\n\n\n
Now we need to start getting a bit creative, which means it\u2019s finally time for the menu descriptions.<\/p>\n\n\n\n
If you\u2019re not handy with words yourself, hire a professional copywriter to take on the job for you,<\/p>\n\n\n\n
but don\u2019t forget that this is a team effort so be sure to include the chef. Before you can describe a<\/p>\n\n\n\n
dish, you need to know everything there is to know about it \u2013 where the ingredients came from,<\/p>\n\n\n\n
how the meal is prepared and anything else that makes the dish unique. It\u2019s important to have lots<\/p>\n\n\n\n
of enticing adjectives thrown into the mix, including words like \u201ccrispy\u201d, \u201ccrunchy\u201d, \u201csweet\u201d and<\/p>\n\n\n\n
\u201cmouth-watering\u201d, to name but a few.<\/p>\n\n\n\n
When it comes to designing a menu, the Golden Triangle will give you a good idea about how to lay<\/p>\n\n\n\n
it out. This theory posits that when looking at a page, our eyes will always look to the middle of the<\/p>\n\n\n\n
page first before moving to the top right corer and then the top left. This means that you\u2019ll want to<\/p>\n\n\n\n
add all of your higher priced dishes in the middle and top right areas of the menu.<\/p>\n\n\n\n
Lastly, you\u2019ll want to make sure that your menu photos are perfect \u2013 this is, not too many and of an<\/p>\n\n\n\n
extremely high quality. You don\u2019t want to add pictures of every dish on your menu \u2013 this is just going<\/p>\n\n\n\n
to distract from all the other detail \u2013 so it might be better to stick to the most profitable menu items.<\/p>\n\n\n\n
When it comes to restaurant marketing, the devil is in the detail. This guide should help you to<\/p>\n\n\n\n
understand a few of the finer details of putting together an outstanding menu and our restaurant<\/p>\n\n\n\n