3 Top Tips for better Menu Writing

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How often do you go into a restaurant and comment on either, the size of the menu, missing out on the specials board or just too much choice.

A menu is your shop window, and all too often can be the least memorable thing about your dining experience, but it should be THE most memorable part, that excites you about eating.

So here are my top 3 tips, for Menu Writing, are as follows;

Use the real name

Even if the item is a foreign dish or something unpronounceable, always use the real name, this can either scare or excite the customer, but with the right and simple explanation underneath, as well as trained/educated servers, can open up a conversation about the dish and allow the customer to feel a connection with both the server and the dish.

Display the order of service

So let’s start from the beginning, displaying how you want the customer to eat will not only make the menu and thought process more lateral, but displaying the order of service from, Amuse-bouche, Breads & Oils etc to Soup, Appetiser, Light Bites, Salads, Small Plates, Main Course, Dessert, Coffee & Liquors and so on… will help the customer choose the food be fitting for them and for your service order too.

Add a Bounceback

I know want the customer to order now, and spend as much money as possible now, ordering when they see the menu… but a Friday night customer seeing a Sunday Lunch or Two for Tuesday offer displayed right in the Friday Night menu, could be converted and use this as an offer as a way to bounce back as an entirely new customer on a different day and type of dining.

Additional tip number 4 – keep it simple but do not over complicate it for example;
House Burger & House Fries 8.9 – is too simple and hard to read.
House Burger, House Fries & Garlic Aioli $8.90 – gets across a similar message more concisely

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