Increasing Sales With Strategic Menu Design

You have an average of two minutes to make the sale, so the design and strategy subliminal suggestions play a key role in developing a profitable menu. This article is aimed at restaurateurs that either hire a design firm or those who want to develop them at home. The? Tips Marketing? section will be particularly useful to criticize the existing menus and considering a redesign. Design professional procurement of a new design of the menu will increase annual sales an average of 6% and as high as 10%, so the design of payment should be considered an investment rather than a cost. Companies are designing a time-based service industries that offer three things: service, quality and price. However, the customer can choose only two. For example, if the quality and price are your criteria for the top level of service is reduced to concentrate on the creative quality of the project to maintain the cost. Those who understand the value of professional design service and quality typically elected. When the search for creative services has two options; independent designers and several design firms person. Both have their advantages and disadvantages. I cover this in detail in an article titled, How to Choose a graphic design firm?. The heart of any successful design is the designer himself. With a little effort and the following tips that you can find the right fit. In short, you should interview at least three messages. Look at their portfolio of talent and we ask them to explain the solutions we have developed for other clients. Secondly, ask them for their hourly rate and a detailed proposal. The latter should cover topics such as the current situation, the project objectives, competition, audience profile, creative strategy, process, calendar, schedule and billing. Lastly, ask yourself if you would like to work with this person. Chemistry, professionalism and good personal skills play a part in the creative process. In short, they must understand that you, your business goals, and have the talent to do so. Lastly, do not discount designers and design firms that have not developed a menu in the past. An experienced research company and industry specific design features menu to develop a creative solution. They may even be willing to discount his proposed payment to have a menu in your wallet, because it may lead to future missions elsewhere in order to use it in negotiating the fee. The development of a strategy Menu There are a number of issues to consider in creating a profitable menu, but the main objective is to increase sales of its most profitable items. Secondly, should reflect the personality of the restaurant, taking into account the interior design, such as color, materials, textures and generals? Feeling? the establishment. Two examples of this are clients of mine; protagonist of a Tex Mex restaurant chain and the other a service company catering gourmet. The Tex Mex restaurant is a growing company with 13 locations throughout the south. The exterior and interior design is unique to each place, although they all fall within a? Collage style? in the use of colors, materials and decorative items. The owners wanted to communicate the same effect to its menu, along with the feeling of Mexican cinema posters of the 50? S and 60? S. As a rule, no more than three fonts to be used in a menu, but using a different one for each section is appropriate in this case. My other client is a service catering to high-end business objectives and social events. Since going to their clients what is necessary to convey a sense of elegance and fine restaurants across their menus. This was achieved for service companies catering gourmet using images tasteful, a rich palette of colors, fonts and classic. Menu Suggestions The following are standard guidelines for developing a menu, or his current criticism to see how the measures. If you are experiencing stagnation or decline in sales, it may be worth considering a redesign. Theme? Select colors, materials, paper textures, icons, fonts and reflect the interior / exterior and personality of the restaurant. Color? Depending on your budget and frequency of updates menu, use full color of the menus of luxury that only change once or twice a year. One, two or three colors are appropriate for most local restaurants and the menu includes can reduce printing costs by using a standard grade of paper. Menu shells can also be printed and execution of a laser printer to further reduce costs. Typefaces? In general, use a maximum of three typefaces, one for the title of the section, one for the body text and another to highlight the benefits of high or specialties. It also will take into account the lighting and the average age of its users. Do not go lower than 11pt type of menu items and pay attention to the contrast between the font and paper. Layout? Customers tend to go to the upper right half of the first right panel in a period of two panel menus (like opening a book), so that his place higher profit items in this area. People tend to scan this type of menu in a step backwards? Z? pattern. Use the weight of a bolder typeface, background colors or shades to highlight the high points of profit. Put in as many elements as possible and not spend real estate with descriptions of common themes, a hamburger is a hamburger. Devoting space for the signature and topics unknown to entice the pattern. Make each section easily discernible and lay out in a reasonable manner (for example, snacks, tickets, desserts, etc. ..). Drawing from the menu to easily switch price. There have menu items with the most expensive price at the top in descending order. They were forced to read more articles and requires greater effort to buy by price. Envolved? Proof read, read proof, proof-read. Did I say proof read? Nothing leaves a bad impression? Samlon? instead of? Salmon?. Sponsors are likely to question your attention to detail in preparing their food! Printing? Select the largest amount needed for the next 3-6 months to maintain the low unit cost. If users are manipulating the menus, select a stock and lasting inspect regularly; dingy a menu or tattered leaves a bad impression. Consider coating or laminating them so they can be cleaned. Printing on plastic is another option if it fits the style wise. About the Author Derald Schultz is the founder and director of Design Mediarail, Inc. A design firm based in Atlanta, Georgia specializing in graphic design, web design and commercial printing services. Mr. Schultz holds degrees in printing and publishing, and visual communications. He worked in the design and printing of communities for more than 25 years before launching his own company. Mediarail Design offers a wide variety of customers throughout the country. © 2006-2008 Derald Schultz, Mediarail Design, Inc.
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