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Recipe design company
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Recipe design company
How recipe design companies design recipes;
1, the menu must be based on brand positioning.
Designing menus is the most basic and important premise: menus must be based on brand positioning.
This involves your brand positioning, which category or cooking you are in, what restaurants you mainly sell, what the audience is, what the restaurant will look like, and so on.
The menu based on this information aims to ensure that the restaurant matches the genetic core of the brand and will not damage the consumer experience.
2. Explain examples, big pieces and small pieces
"Boss, how big is this dish, enough for several people?" If the consumer asks you this question, it means that you neglected the consumer's demand for ordering food on the food weight standard when designing the menu, which is a loophole that hinders the restaurant from doing a good job in turnover.
For example, three people go to a restaurant to spend money, and the result may be because there is no clear label on the menu. Consumers don't know how to order in the early stage, but they will find out more or less after ordering in the later stage. The final result will make consumers have a bad impression on the restaurant more or less.
3, according to the requirements of customer base mining, enable the menu.
The menu should be attractive. In addition to ordering food according to the design requirements, customers can also make the menu more "surprises" and leave a unique and profound impression on consumers. This requires diners to go deep into consumers and brand positioning.
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Recipe design company
It is very important to design the menu and show the special dishes.
No matter how many dishes are on the menu, consumers are more inclined to specialize in special dishes. Because it means that the quality and taste of the food will be good. Restaurants can also impress consumers and improve the possibility of second repurchase and word-of-mouth communication.
Therefore, in the restaurant menu, the position of special dishes must be the most prominent, so that consumers can realize that the signboard of this store is unusual. Don't be "simple and direct", there is no bright spot in making naked signature dishes. Similar to the picture below, the classification is very fine, but which is the signboard of the restaurant in the big dish?
In order to avoid this problem, restaurants need to mark large portions and small portions in detail when designing menus. In order to make the restaurant more suitable for young people's daily consumption, Chongqing, a brand of pickled fish, marked the product weight in detail on the menu.
The name of this dish should be unique and easy to understand.
In the popularity of online celebrities, the unique market of dish name design has long been full of tricks, or literature and art, or fun, or jokes. But diners need to pay attention to the fact that this design should also be based on the nature of restaurants providing catering services to consumers. If the name of the dish is too fancy to understand, it may sometimes be too embarrassing.
6. Subtraction menu, reasonably set the proportion of dishes.
Many diners believe that the more products on the menu, the more choices can be provided to consumers, and the consumer experience will be good. But in fact, too much content will confuse consumers and make them not know what to eat. For menus, restaurant operators must learn to "subtract".