The Anatomy of Menu Design
One plus Two Equals Yum!
EYE-CATCHING SWEET SPOTS
A good designer knows customers tend to read menus like a book, starting in the top left corner, so dividing the menu into logical sections and arranging items sequentially, such as starting with appetizers, makes it easy for customers to search for dishes.
OMITTING CURRENCY SIGNS
Studies have shown that customers are more likely to spend more when currency signs are omitted, so don’t make customers overly aware of how much they are spending.
ART OF TYPOGRAPHY
Effective fonts will communicate a venue’s brand and result in a legible menu. Selection of typeface may depend on a number of practical factors, such as the amount of text needed to comfortable fit on the page. Midnight Boheme owns a large database of commercial fonts to distinguish the names and descriptions of items in order to help guide the customers through the menu.
USING PHOTOS SPARINGLY
Photos of food are more commonly associated with junk mail fliers, not high-end restaurants. If you wish to use photos, the images must be extremely high professional quality. In most cases, it’s better to leave the quality of food to the customer’s imagination, because not all food photography will appeal to everyone.
Ornate framework or simple boxes around a group of menu items are often used to promote dishes with the highest profit margins or featured specials in order to catch the customer’s eye.
Selecting colors based on your target audience and the theme of the bar or restaurant helps with the psychological effects on a viewer, so your color scheme will help set the mood as well as draw attention to certain food items.