The menu is considered to be most effective mean of marketing tool once a customer is in your restaurant for lunch. It signifies the prestige and also determines how much a customer will be willing to pay. It also makes cost account and inventory management easy by providing some very useful insight into the customers’ psychology. A well-organized menu does not add to your brand goodwill but also earns you more profits than any other marketing tool. Design of menu should ideally be in connection with the overall theme of the restaurant and the kind of food they are serving. It is a ‘must read’ thereby its touch and sight affect the customer perception and ordering preference. But sadly it is very usual to see that restaurant pay very little attention to this key weapon in the marketing war. Even big players in the market commit these mistakes and customers’ are often left to decide based on their own perception.

Using Lunch Menu Templates

The care and money directed toward the hotel building and galleries should also be invested in menu-making. It enables us to highlight the food we are good at and want to serve more. Seeing is believing, so has the recent studies have shown that lunch menus with ‘display’ of food images increased the servings per lunch tremendously. This concept is generally known to be as “menu psychology” and is very effective. Our lunch menu should make guest make a choice on the base of that. It is very usual to experience that we decide to eat something but end up eating something that we see in the menu. This is how things work, affecting the very base of the customer preference. These psychological factors are mostly associated with the printed menu. However with the advent of social media these may also be used there. For this we need to consider the choice of paper, printing and size etc. it is very necessary to keep the menu concise and to the point, or otherwise the food listed on the last pages shall be the least ordered on, as studies suggests. Changing the sequence of the menu items is believed to change customers ordering preferences substantially.

The most commonly used menu pages are one pager and two pager. In both, the top-most half is considered to be the playground for the advertisement. It ideally should be 8.5 inches by 11.5 inches. Using graphics and designs that attracts customer’s eyes to specific areas is a widely used technique these days. The listing should be done in an order that should reflect both the customers’ choice and restaurant specialty at the same time. One of the prime purpose of the lunch menu is to avoid a bulk of paper containing all the food that you have to offer, but to show customer what you only serve at a specific time. Using menus with large size or fonts does not necessarily follow a positive customer response. It does not only increase the size but also spacing and other problems usually complained e.g. menu hitting over drinks. Usually menus are found to be difficult in finding the desired food or even reading it, highlighting the money factor or boring design. If we want our lunch menu to be a success we would want to keep it short and simple yet attractive.