Restaurant business must produce a menu, the menu is also known as the menu. Menu is a restaurant facing the customer to provide the dishes crystal, drinks or other food items list. It usually uses the written form of expression, the restaurant to supply the specific varieties, names, flavors, prices, and even the form of food photos are published. The menu has become a communication channel between the consumer and the restaurant, the menu is also a restaurant production, service departments and purchasing departments to guide the work of the essence and guidelines.
The role of the menu is so important, then how to develop a good menu? As we all know, the production of a good menu, not only to ensure that consumers into the store before eating, in the choice of consumption to get satisfied with the service, while businesses will get better benefits.
Menu design is an art in itself, is a strong technical and detailed work. Due to the grade of each restaurant and business content is not the same, the design will be varied, in addition to the chef to provide the appropriate varieties of dishes on the road, should choose a professional printer and artwork to assist in the design, printing, should be done to achieve the menu design is unique, personalized. For the store operating dishes, drinks, etc. how to be divided, layout, menu style, cover, photo pattern arrangement by professional designers and operators **** with the completion of the consultation.
Menu production methods are as follows:
(1) the production of the menu must pay attention to the integrity of its own. First, to take care of cold dishes, hot dishes, soup dishes, name, order and price. Second, the promotion of special flavor dishes. Third, the famous chef and the display of specialties. Fourth, the restaurant's dining phone number, specific address and hours of operation.
(2) specifications. Currently the menu of the restaurant's specifications vary in size, large newspaper-like, small as small notebooks, so that the production of the menu is difficult to achieve the visual effect required by the customer. The specifications of the menu, after repeated practice and understanding of the regular customers, the menu should be easy for customers to read for the principle of the general ideal size of 23cmX30cm is appropriate.
(3) cover. Design menu to consider the size of the specifications and the number of pages, but also carefully consider the cover design. A beautifully designed menu cover is the facade of the restaurant, but also an important mark of the restaurant, a beautiful menu will give consumers a deep impression. Menu cover design to highlight the restaurant's business style, whether it is pattern, color should be grasped. For example, you are operating a palace cuisine restaurant, the menu cover should reflect the business logo, to the ancient colors, with the royal style is good. If you are operating a modern restaurant, the menu cover should be from the performance of the rhythm of the times, to have a modern flavor of the art content.
(4) style. The style of the menu is currently a variety of different, there is no one uniform provision. Mainly should be produced in the style, color and restaurant class and atmosphere appropriate. Today's catering industry more common menu: directory, folding, table, loose-leaf, wall-mounted, etc., the shape of the rectangle is more, there are square, round or other shapes.
(5) materials. The production of menus generally choose beautiful and durable, reasonable cost materials, such as long-term use, you can choose heavyweight coated paper, coated paper, paper, such as powdered paper. As the texture of the paper varies greatly from place to place, in the selection of paper to analyze the specific circumstances, if necessary, can also be requested to give advice and assistance to paper sellers.
(6) text. The text on the menu is directly to the customer to convey information, the requirements of a clear font, upright, in regular script is appropriate, the text is written in the name of the dish between the arrangement of a little space as reasonable as possible, do not too sparse and too dense, otherwise it will affect the effect of the customer's reading, if necessary, can also be accompanied by the Chinese and English control.
(7) color. Menu colors can change with the times and changes, in terms of small and medium-sized restaurants, menu covers and inserts, colorful, purple, red, dark green, dark blue and so on. Some inserts to white as the main tone, then with light pink, beige and other colors. In short, different design styles of decorative menus, will add color to large and small restaurants.
How to design a good use of the restaurant menuIn the restaurant to eat, the customer first touch is the menu. A good menu is conducive to enhance the revenue of the entire store, but also allows customers to feel comfortable, so what kind of menu is considered a good menu, how to design a high-quality menu non-has become very important.
Generally in the design of the menu, we can start from these four aspects.
1, pay attention to the user's visual psychology
People generally look at the menu, will first look at the center of the menu, and then look at the upper area.
So in the design, we can put the dishes we want to recommend in these places, through the enlargement of the product image, white space, the store manager to recommend a variety of ways to attract the attention of customers to attract customers to choose it.
Generally, these local dishes can be placed in some of the refined food pictures, increase people's appetite, or put some of the high unit price, the amount of fast food, so that we can correspondingly enhance the unit price.
2, pay attention to the color scheme
Different stores have different design styles, we design the menu must match the type of industry.
For example, in the drink store we can use the fashion style to match;
The hot pot store can use red and other seemingly enthusiastic color design;
Vegetarian food store can be decorated with green, cyan and so on.
In the dish design, we can add some special elements to enhance the customer order rate. Many hot pot restaurant will want to recommend the dishes on the label "hot", "store manager recommended" and other distinctive red font, or add a black box, add red dots, which is conducive to attracting customers to click on the dishes.
3, additional value
Brand culture will not be directly translated into marketing revenue, but with a sense of art and attraction of the design of the menu can make the customer feel happy, resulting in a good sense of the brand or store. It is a soft marketing approach.
In the design, for different categories of stores, you can add the corresponding illustrations, graphics, places of interest, anecdotes and so on. The purpose of these designs is to enhance the cultural value of goods, for many stores want to further enhance the very helpful.
4, learn to subtract from the menu
The way to boost revenue is not the more dishes the better, too many dishes may make the "lazy customer" discouraged.
Generally speaking, in terms of menu design, a single page should not be more than eight dishes. In the collocation, can not use pure text design, add the appropriate dish picture elements, will make the menu more attractive.
The reason for optimizing the number of dishes is to allow customers to find the fastest way to their recommended dishes, that is, to help customers make a choice. On the other hand, the optimization of dishes is also to create a classic explosive products, good products are carefully selected by the leading commander, rather than the miscellaneous brand army.
How to design a wedding menu?Wedding menu has a lot to learn, a move careless may make a romantic and beautiful wedding a layer of shadow.
One: the number of dishes shall be double
The number of dishes in the happy event for the double, take the meaning of good luck and good will. Usually eight dishes to symbolize wealth, ten dishes to symbolize ten perfect, twelve dishes to symbolize the happiness of the month.
Two: the naming of dishes should try to use auspicious terms
The naming of dishes should try to use auspicious terms to send the new good wishes, from the psychological pleasure of guests, atmosphere, fruit is generally used pomegranate, there are many children. Watermelon, prunes, peaches is also a good choice, meaning that the future life is sweet and beautiful. Taboo on pears and oranges, because pears and separation of the "away from" the same sound, oranges and a petal a petal to eat separately.
Three: wedding menu in the design should be matched with
We are a multi-ethnic country, each ethnic group has its own unique customs and dietary taboos, we should first understand the wedding menu of the guests of the nationalities, religions, occupations, hobbies and taboos, and flexibility to match the guests with a satisfactory menu.
Four: the choice of raw materials for wedding dishes must be based on custom, pay attention to taboos
Wedding dishes are generally not subject to the limitations of the Gangkou genre, the raw materials do not require a very expensive, but a little bit more than a portion of the taste suitable for as far as possible to match the wine. Dishes in the raw materials must have chicken, symbolizing auspicious and festive; there must be fish, symbolizing the annual surplus, and generally do the meat dish to the end of the table, most of the dishes to the red tone-based, to bring guests a sense of celebration.