This time, I'd like to talk about how to design a charming menu. Of course, in entering the main topic, first look at a small story, after reading a small story, I think we should be able to understand from it. Then the next is the little story.

The night fell, in the office building of the white-collar workers all day Ms. S, dragged the tired body to a street small restaurant, a door and saw his mother and his mother's age similar to the boss's wife, and suddenly feel friendly, the boss smiled and asked Ms. S want to eat what.

Ms. S. scanned the dense text-only menu containing dozens of SKUs on the wall and fell into a selection dilemma, she tentatively asked the boss's wife for help, "Boss, what are your signature dishes?"

The boss's wife first stared, then frowned, and threw down a sentence, "You can order whatever you want!", and then went to work on something else. , and then went to work on something else, leaving Ms. S in place awkwardly, in the end, just had to randomly order a meal.

In fact, this scenario is not uncommon in real life: 1) customers have difficulty choosing when ordering; 2) many restaurant owners are still continuing the traditional large and comprehensive menu model, and there is no so-called "signature dishes, the main dish," the awareness.

So how should the menu design? Here are some design ideas.

First of all, the positioning of the menu, the menu structure planner Wang Xiaobai said: "The menu is a restaurant brand expression, the menu is a restaurant's silent marketing, the menu is a restaurant profit model."

Because the menu is one of the most directly accessible things to customers. When customers come into the store to order, a charming menu can enhance the customer's goodwill and give extra points to the impression. Then, the design of a charming menu need to do the following four aspects.

1. Brand image

In the design of the menu, the brand logo is an essential element. But sometimes it happens that customers order food but do not have much impression of the name of the restaurant, or the impression of the logo is relatively shallow. The reason for this may be that the design of the logo is not prominent enough to give customers an impression; it may also be that the layout of the menu, the logo is not placed in an appropriate way, resulting in no impression on the customer.

2. Menu style

In the style design of the menu, there needs to be a unified style. This needs to be decided based on the brand and clientele of the restaurant. Because the customer base determines the profitability, the clientele is one of the factors that can influence the menu. The identity of the brand is also a more important factor, because if you don't make the identity of the brand prominent, it is easy for customers to not have a deep impression of the restaurant.

3. Naming of dishes

The naming of dishes is very important. Because most of the current menu is the use of graphic form to display, so there will be aesthetic fatigue. And a refreshing naming will be able to attract the eyes of customers. So for the sales of dishes and profit can be improved.

4. The difference between the primary and secondary product expression

The layout of the menu needs to differentiate between the main product and the secondary product display, so that customers can understand which is the main product, tell the customer what the main product is, attract customers to order.

So, for how to design an attractive menu it is so.