What’s On The Menu?
109 seconds. That is how much time a guest spends looking at your menu. The question is… how do you make the most of it?
We know time is of the essence, so in under 3 minutes, here are some tips to make the most of YOUR menu.
In this weeks #WhiteboardWednesday, our Director of Success, Lindsay White, goes over the Psychology of Menu Design.
Hi, I’m Lindsay from Upserve, and today we are going to talk about how to make the most out of your menu with some quick hacks you can put into action today. Your menu is your guests window into the heart of your restaurant. It shows who are, what you cook, and what you believe in. And all you get is 109 seconds. This is the amount of time a guest spends looking at your menu. The question is- how do you assist guests with dining decisions, while making it your own – all in under 2 minutes?
How you present your menu to your guests, influences their spending habits, what they order, how much they order , and if that dish will meet their expectations.There’s a lot of information out there on this topic, but we’ve boiled it down to what we think are the top three tips you can take away today.
TIP #1 Design Your Menu To Feed Hungry Guests.
When thinking about your design, keep in mind that your diners are “hangry” – and want to make a quick decision! Highlight one of your popular dishes with a ‘local favorite’ badge or some type of visual, to help steer your guests into a decision. Pro tip: keep choices limited- It’s good to give guests the right choices, but not too many. When it comes to fonts, two different styles are plenty – one for labels and one for descriptions.
TIP #2: Keep Your Menu On Trend.
Use trending buzzwords in your menu descriptions. If you offer locally sourced food, words like artisanal, local, sustainable are great adjectives. When talking about your healthy options, use words like lean or fresh instead. This will draw attention to those items, especially for your new customers.
TIP #3: Price!
Overcoming the pain of spending money is one of the biggest challenges restaurateurs face. There are a few things you can do to make dropping the dollar a little less painful.
Get rid of those dollar signs; the dollar sign reminds us of money. Guests are proven to spend less when the dollar sign is present. Use word buzzwords like low, only and small in food descriptions to reduce the impact of spending.
What is the magic ingredient of menu design?
Design with your diners in mind, but still represent your food.
Want to learn more about menu design? Click here.