Shifting menu trends in the restaurant industry mean that restaurateurs must continually evaluate and update their menu. How can you update your menu and remain profitable if you don't know which items are most profitable and in-demand and which ones you should cut? Plus, if something is profitable, does it mean guests enjoy it the most? Understanding menu trends is only half the battle, too. Guest desires, availability of ingredients, and profitability are all important in the menu design game. The Solution: A menu that functions and performs at a high standard and is profitable.

1. 10 Menu Design Hacks
To Build Guest Loyalty

2. Why We’re Talking About Menu Design
What You Don’t Know Can Hurt You
GUEST BEHAVIOR
The average time a guest spends on a
menu is 109 seconds.
RESTAURANT REVENUE
Menu design influences not just what
people order, but how much of it
they order.

3. Today’s Agenda
• Menu Psychology: The Impact Of Restaurant Design On Guest Experience
• Menu Design: Using Psychology To Reach Your Goals
• What You See Is What You Get: Make The Words On Your Menu Count
• Building Guest Loyalty: 10 Menu Design Tips To Use Today
• Give Em Something To Talk About: Socializing Your Menu

4. The Psychology Of
Menu Design

5. The Mind Knows What The Heart Wants
Attribute Priming
… or in this case, the stomach
Recency
Framing Effect
Decision Paralysis
Dominated
Alternatives
Irrational Value
Assessment

6. What This Means For
The Guest Experience
Your menu should be designed to help your guests get what they want
with the least possible friction. It should focus on food and the pleasure
that diners will receive from the experience of eating in your restaurant.
While reducing the pain of spending and the burden of choice.

7. Menu Design:
Using Psychology To
Reach Your Goals

8. WHAT YOUR GUESTS NEED
Reduce the pain of
spending
Increase perceived value
Be honest

9. Menu Do’s
Include
price decoys
Include nutritional
information
Make descriptions
detailed
Make
labels evocative

10. What You See Is What
You Get

11. A Window Into Your Kitchen
Be Confident In
What You Serve
Don’t Create Confusion
Promote Your Food
AND Your Team

12. It’s More Than A Collection Of Words
Don’t underestimate
spell check The right word… in the
right spot
The price is right
That’s exactly what I
ordered

13. WHAT’S ON THE MENU?
Offer less sell more Play to your strengths
Are specials really
special?

14. Designing A Menu Today Might Be Unrealistic
… but here’s what you can do with your current menu
Server Retraining
Menu Repair
Specials

15. Exceed guest expectations
and run better shifts