DESIGNING MENU

CARD
MEAL MANAGEMENT
ANDRELYN D. DITAN-FSM 2A
OBJECTTIVES:
• AT THE END OF THE LESSON, STUDENTS SHOULD BE
ABLE TO:

- Identify the different formats of menu.

- Distinguish and characterized each format.
- Value each format and how it can influence the customers feel
about a restaurant.
 WHAT IS MENU DESIGN?
• Menu design involves brainstorming what kinds of foods and
beverages your restaurant will be serving. But that's not all. When
designing a menu, you're also deciding on its layout and how it will
be presented to customers.
• A menu design is the layout you use to create your restaurant's
menu. Elements like food item descriptions, pictures, fonts and
color schemes all make up your overall menu design. An effective
menu design contains plenty of white space, brief and informative
descriptions and appropriate meal pricing.
 WHAT IS MENU CARD?

• A menu card is technically a tool that contains information

about a list of food. It can also be used to inform people
about the selection of beverages and other food items that are
available for order. A menu designs can be used in different
manners, and it is not only limited to the food and service
industry.
WHAT IS THE PURPOSE OF MENU
DESIGN?

• 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.
 WHAT IS THE PURPOSE OF MENU
CARD?

• Menu card describes dishes in an appetizing way,

making it easy for customers to select dishes,
help locate dishes they are looking for by
printing pictures, promote the chef's special
dishes, happy hours, and so on.
• A menu card is technically a tool that contains information
about a list of food. It can also be used to inform people
about the selection of beverages and other food items that are
available for order. A menu designs can be used in different
manners, and it is not only limited to the food and service
industry. With the variety of menu cards available out there,
different designs and formats can be expected to be seen
when browsing through these food service tools.
 MENU DESIGN CHANGES AND
DEVELOPMENT

• In Europe, the contemporary menu first appeared in the

second half of the eighteenth century.
• Pen and Paper is the only medium they used to represent
their menu as well as for the purpose of order taking.
MENU DESIGN: COMPONENTS OF AN
EFFECTIVE RESTAURANT MENU

• An effective restaurant menu mixes three main components:

well-written food descriptions, correct food pricing, and a
well-planned layout. A good menu design shouldn’t feature
overly wordy descriptions, crowded layouts, and unnecessary
graphics. You should ensure that you keep up with the
current food trends and food costs by updating the menu
regularly.
• Menu Basics
- Your restaurant should provide a combination of fresh food trends and
classic dishes while still balancing the right food costs. Your menu should be a
reflection of your restaurant’s concept and your target customers.

• Menu Layout
- You should always remember that the menu layout design is a reflection of
your restaurant. Therefore, your menu designs, whether playful or casual,
should reflect your restaurant concept, theme, and location. The menu colour
scheme and font should match your restaurant theme. Pay some attention to
the font selection. A casual restaurant can have a less formal font.
• Menu Pricing

- After deciding about the foods to offer, you should do the math and
match the foods with the costs. Create a balance between expensive and
affordable items to ensure a profit.

• You should choose the right menu descriptions and consider including
local foods on the menu. Always keep your restaurant and your
kitchen in mind when creating a menu.
CHARACTERISTICS OF MENU CARD
• Clarity

-Perhaps one of the most important aspects of menu design is

clarity. If your customers have a hard time reading the menu, their
experience starts to diminish rapidly. Nobody wants to have to
pull out their reading glasses or squint under mood lighting to
read your menu. Make sure it's professional, but legible.
• Price Range
- It's good to have a wide range of prices. Obviously, fancier restaurants won't necessarily
have a dollar menu. However, within the range that's appropriate for your dining
establishment, there should be a reasonable range in price. Additionally, it's good to
cater to those who are less hungry and those who are starving. Having a variety in plate
size can help you create a wider range of prices.

• Cleanliness
- The menu itself should be presentable and clean at all times. It's very unappetizing to
look at a menu that has smudges, smears, or dirty spots. Try to clean your menus after
every customer. This also aids in overall sanitation of your restaurant.
• Structure
- How you structure the items on your menu is important. It doesn't have to be laid
out in any particular order, it just has to be logical and organized. Having items
listed in a long list with no categories, for instance, can be overwhelming. Myth
has it that customers scan a menu starting in the upper right-hand corner, and
convention used to say that placing your higher-priced items there is beneficial.
However, new research has shown that customers read menus much like a book,
so don't worry about 'hot spots'. Just make it organized and easy for your
customers to find what they need.
• Currency Signs

- Another interesting characteristic all best restaurant menu

designs have in common is that they don't emphasize the
currency sign. In other words, if your dollar signs are large,
you should probably change that. Research has shown that
emphasizing the currency sign makes people feel as though
they're paying more, even if that's not the case. Some of the
most effective menus don't have currency signs at all, they just
write the price out numerically (i.e. 3.00 or simply 3).
• Photography

- Use photography minimally, if at all. While you might think photos of your
offerings will help sell, it's not effective. Psychologically, people associate large
photos with chain restaurants, fast food, and advertisements. They're more attracted
to a listed menu with little to no photography. If you feel photography is important,
consider illustrations instead as they can better convey the mood of your
establishment without running the risk of sending the wrong message.
 10 MENU DESIGN TIPS AND EXAMPLES
• 1. Consider Eye Movement Patterns

• Some menu engineering specialists say that when reading a menu, our
eyes typically start in the middle of the page, then move to the top
right, then top left, referred to as The Golden Triangle. Others say that
people's eyes will immediately go to the top of the page or the top
right corner.

• Tip: Cover your bases. Put high-margin dishes at the top left, top
right, and center of your menu.
• 2. Use White Space Well

• The human eye hates clutter. Studies show that good of white

space improves reader comprehension by up to 30%. If you
want your menu items and descriptions to shine, plan to
incorporate a solid amount of white space into your food
menu design.
• Tip: Leave some negative space to improve aesthetics and
ensure the guest isn’t overwhelmed.
• 3. Use Boxes and Color for Visual Direction

• If a menu item is important — or even better, you know it’s profitable —

highlight it. Walk your guests through your menu using design elements
that put the spotlight right where they should be looking.

• Tip: Find an artist or graphic designer who can help you develop your
brand and make your menu stand out.
• 4. Say Goodbye to Dollar Signs ($)

• A study at Cornell found that diners who ordered from a menu without

dollar signs ($) spent significantly more than those who ordered from a
traditionally priced menu. 
• When it comes down to it, your guests know what the number next to the
menu item means. Dollar signs trigger negative associations about spending
money, so omit them altogether.  
• Tip: Consider removing dollar signs, and don’t list prices in a single
column, because it immediately invites comparison.
• 5. Reduce the Burden of Choice 

- A study at Bournemouth University found that there’s a sweet spot

between too few and too many menu choices. Diners are already
overwhelmed with choosing where to eat. Once they've settled on
your restaurant, don't make them sift through hundreds of options.

- Tip: Keep your menu short and curated.

• 6. Harness the Power of Words

• Use menu item descriptions to communicate the taste of a

dish. Words like “savory,” “buttery,” and “crisp” elicit a
visceral reaction of hunger. Use descriptions to convey the
restaurant’s personality and the love you put into every dish.

• Tip: Using highly descriptive language when writing your

menu description. 
• 7. Consider Using Photos

- including a nice-looking picture alongside a food item

increases its sales by 30%. A word of caution, though: Don't
use mediocre photos on your menu or on your social
media. Better to use no photos than bad photos.

- Tip: Especially in digital menu board design, consider using

high-quality photos of high-margin items to entice diners —
same goes for your online ordering page
• 8. Design with All Senses and Needs in Mind

• When creating your physical restaurant menu design, you want to

make sure that above all, it’s usable and legible for all your guests.
• Make sure your menu’s size is manageable. If it’s too big, it’ll be
awkward to hold at the table. Too small, and some guests will have
trouble reading it. 
• As for the other senses, make sure your menu feels nice to the touch.
Choose sturdy paper, and depending on the style of your restaurant,
you might want to laminate your menus or print them on cleanable
cards so you don’t have to replace them as often.
• 9. Stay True to your Brand and Personality 

- Design for your customer, food, and concept – and

make sure you stay true to your brand every step of
the way. 
• 10. Optimize Your Online Menu on Your Website and
Ordering System

• You’ll want to make sure your menu is easily readable online,

as diners love to peruse a menu before deciding where to dine.
You can upload a PDF of your menu to your website so that
its beautiful design is visible in its full glory, but it’s also a
good idea to have the menu written out directly on the
webpage (in HTML text) so that guests who use screen
readers can also experience your menu before arriving. 
 9 THINGS TO CONSIDER WHEN MAKING
A RESTAURANT MENU
• 1. DEVELOP YOUR MENU CONCEPT
• 2. CREATE A LIST OF CORE INGREDIENTS
• 3. TASTE TEST AND ADJUST
• 4. WRITE OUT MENU TITLES AND DESCRIPTIONS
• 5. PRICE YOUR MENU FOR PROFITABILITY
• 6. DIVIDE THE MENU INTO LOGICAL SECTIONS
• 7. SELECT TYPOGRAPHY
• 8. CHOOSE APPROPRIATE COLORS
• 9. DESIGN THE MENU
 QUOTE OF THE DAY

“Advice is like Food ;

And Teaching is a
Menu“