I used to know these basic menu programs:
1, the menu is colorful. At the same time, we design fixed menu, revolving menu, special menu, today's special, chef's special, weekly special, new dishes of this month, children's menu, middle-aged and elderly menu, couple's menu, weekend menu and food festival menu for publicity and marketing.
2. The menu format and size are flexible. Different textures can be selected for various menus according to the situation, and covers with different artistic conception and taste can be designed. The format and size can be flexibly changed, and they can be made into paper pad type, desk card type, poster type, hanging type and tent type.
3. Color of the menu. The color of the menu is gorgeous, elegant, luxurious or exquisite. Improve the restaurant ?
A friend said that I recently read an article about menu analysis on the Internet, which described a "menu project" industry, and many well-known chain restaurants used this "menu project" to design menus. It may take as long as 18 months to launch a menu, and it will take three tests before it can be officially launched. The purpose is to stimulate consumer consumption through menu design. Specifically, there are several ways:
1, weight suggestion. When you take the menu from the waiter, the first thing you notice is the weight. A heavier menu will give people a high-end psychological hint.
2. Font design of menu. Exquisite font design will change people's expectations and evaluations. It is found that wine written in beautiful fonts is more popular than ordinary fonts. Let's go to the supermarket. Products that can attract our attention at a glance are also attracted by the beauty of packaging fonts.
3. Menu name. Sometimes, indicating the source of dishes may bring better marketing effect. Charles Spencer, a professor of experimental psychology at Oxford University, said: "Adding names to dishes can increase the authenticity of products. Even though these names may be fabricated, people still think that personal brands are a guarantee of the quality of dishes. " Answer: I have lived in Sichuan all the year round, and I have a deep understanding of this point. For example, beef jerky bar "Sister Li's beef jerky" and Dandan Noodles bar "Wang Jia Dandan Noodles".
4. Irritating language. A study by Stanford University found that, according to statistics, on the menu of cafeteria, the selection rate of dishes such as "fried pepper", "sweet fried green beans" and "crispy onion" is 23% higher than other dishes, because they sound more exciting and appetizing. There is a maocai shop near my home called "Wang's Roast Spicy Food". Isn't it exciting? ?
Well, it's probably on the top. I hope that the above analysis of menu marketing routines can bring benefits to friends who do catering, and also bring motivation to lose weight to friends who eat delicious food.
Answer: Anyway, welcome to pay attention to the marketing flights that convince the merchants and enlighten the consumers! ?