Guide to Menu Design
The ideal restaurant menu offers a balance of unique dishes and old favorites. Consider the basic burger. You can offer it in classic form—plain or with American cheese. You can also offer a unique version, one that fits with your restaurant theme, such as topping the burger with guacamole and pepper jack cheese in a Mexican restaurant.
Menu engineers make a point of studying which parts of the menu are “prime real estate”—where people look first in that short 109 seconds, and (as a result) which menu items tend to be the most profitable.
Instead of using a graphic or illustration in the upper right-hand corner, this menu features large, bold typography to draw your eyes right toward that sweet spot. And guess what—that dish, the Steak and Kidney Pie, just happens to be one of the most expensive on the menu.
Image : https://colorlib.com
Like how newspapers and magazines use “call-out” quotes to emphasize certain bits of information, menus highlight certain items that restaurants want you to order using what industry pros call “eye magnets.” An eye magnet is just what it sounds like—anything that attracts the eye.
Color can also be used for emphasis, because people respond to color in emotional ways, often subconsciously. For that reason, color theory is put to use in everything from advertising and product packaging to deciding what color to paint your office or what color tie to wear to a job interview. For menus, though, red and blue are generally thought to help trigger appetite.