Menu engineering is proven to increase profits by up to 15 percent.
You’ve spent months mastering the perfect mix of spices, searching for a wine that brings out the flavors on the palate, teaching your staff how to replicate each new dish down to the finishing pinch of salt. In your mind, they are a work of art. The flavors sing. The sauces dance. Perfection. The night your new menu goes live, your heart is beating out of your chest. You can’t wait for the first chit to come through. One does, and then another… then the rush hits and nothing. Not one order of any of your new creations. Not a single one.
The good news is, we’re sure everyone would love the artfully, intentionally designed dishes… if only they’d been marketed properly. Welcome to the fickle world of menu engineering. It’s at once an art, a science – and a headache if you don’t know the basics. And yet, with a few simple restaurant menu design tips, you can ensure the dishes you want to be devoured actually get ordered, and you can also increase your profits. In fact, menu engineering is proven to increase profits by up to 15 percent.
In this Ultimate Guide, we’ll take you through the fundamentals and best practices of menu design. With these restaurant menu design ideas, you’ll be well on your way to benefitting from the strategic placement of your best sellers – with no dish left behind.