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Simple Ways to Turn Your Menu Into a Marketing Tool

Are you looking for more ways to attract new customers? Have you considered the menu as another marketing tool?

Your menu communicates the entire concept of your business. Every potential diner will read it. A well-thought and well-designed menu can do wonders.

We’ve put together some helpful tips on how to turn your menu into a marketing tool.

1. Mind Your Language

A menu must be descriptive enough for diners to imagine what they will get quickly. Sadly, many restaurant owners spend less effort on the linguistics of each dish.

According to Dan Jurafsky, a professor of Linguistics at Standford University and author of The Language of Food, most restaurant menus tend to focus more on their concept and price point.

We usually see the words “delicious,” “fresh,” and “authentic” on menus, particularly in lower price point establishments. These filler words are not commonly used in upscale settings because it is already assumed that quality is already there.

Instead of putting a one-word description, try sparking their imagination. For example, instead of claiming that your tomatoes are fresh, perhaps say something like “delivered by a local farm each morning” or “harvested from a family farm.”

Customers are getting more concerned about the origin of the food than empty promises.

2. Simplicity Is Still Key

Use concise sentences that describe how the dish is prepared. Allow the servers to provide the rest of the information. 

Too many words can confuse the diners and slow down ordering. Also, depending on the servers to discuss the dish with the customers will give your service a more personal touch.

“If your marketing budget is not substantial, it’s crucial to review the little details within your business. Revamping the menu is an inexpensive way to spark interest.”, says Shane Perry of Small Business Loans by Max Funding.

3. Carefully Curate Your Dishes

Inexpensive places tend to offer far more options than upscale ones. 

So, if your target market is the more affluent population, keep the menu small. Offering a wide selection could associate you with cheaper dining. 

Many restaurants keep their selection limited by cycling out some dishes and adding new ones throughout the year. 

4. Hire an Experienced Graphic Designer

There are no absolute rules when designing a menu. It’s only essential to keep in mind that your menu expresses your business’ personality. Therefore, what’s effective with others may not work for you.

professional restaurant menu graphic designer can take care of the visuals as long as you give them the idea of how you want to be represented. Are you laid back and affordable? Are you sophisticated and exclusive? Do you offer staples or specialty dishes?

Checking the competitors’ menus can also help you determine your strengths and weaknesses. You can get an idea of how dishes should be priced and presented. It’s also worth paying for the latest printing technology for the best visuals and textures. Good to know that RM Gregory Promo print is just a call away.