What
makes a menu successful? |
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Always remember that your menu leaves a lasting impression on your customers. It should be visually pleasing and inviting. Apart from your lovely food, your menu is also under scrutiny. This also applies to your table menu. If you require any assistance in this area, I can help! All of my customers receive at least one layout prior to job commencement. To see examples of layouts and finished blackboards click here! |
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Size...does it matter? The simple answer is NO. Too often cafe owners and restaurateurs feel compelled to squeeze as much information as possible, into their menu blackboards. Please remember that the cost of the blank blackboard is minimal, so don't cramp your beautiful dishes into a confined space. If you have the space, use it! |
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If you don't have much room. Be clear about what menu items you would like to sell the most of, or use the space to promote items customers may not be aware of. Small blackboards can be very effective and decorative. |
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Easy to read... Remember if your menu is easy to read, customers are more likely to take the time to read it. Be concise in your content and if changing menu items or prices yourself....keep it neat and legible. Your menu content should me minimal, don't include descriptions for obvious food items and meals. This will slow down the customer and take up space. The average customer will only take a couple of minutes to review your menu. |
Dedicated areas... Do not permanently list seasonal dishes that may not be available all year round. Reserve an area on your blackboard for this purpose. A similar area can be left for your specials or specialties also. |
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Separate or box your areas... Separate your menu items accordingly. Your customers will not take the time to decipher them. List your food groups in order. eg. entrees, soups, salads, mains, desserts and beverages. Make sure they are clearly defined. |
Themes and colours... If your establishment has a themed cuisine and or colour scheme, incorporate it into your blackboard menu. Location, location, location ....choose a good position for your menu board to optimize your sales. Place a specials board in view of passing potential customers. |
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Artwork... Include artwork and colour to entice and draw your customers in. Remember customers tend to only remember the first two items on the menu. Lure them to the rest of the menu with graphics, colourful borders and headings...like I have done, to lead you to the bottom of this page! You will notice on this page I have used: An easy to read layout and font Dedicated and separated areas Consistent colours Artwork to direct the eye If you require any assistance in designing your blackboard menu, please contact me. |
