Designing and printing menus

Designing and printing menus is an essential element for restaurants and cafes. To display different types of food and drinks. Designing and printing menus must be carried out professionally because they are considered an advertising means for marketing different foods.

Therefore, it occupies a large space of advertising publications that must be carefully distributed and distributed as a type of field marketing, which has a significant impact on increasing profits and before that, introducing your competitive advantage, especially if you are the owner of a new project. The importance of menus should not be underestimated, and attention should be paid to design details, including the use of pictures of the actual dishes, a comprehensive explanation of each item, and setting the prices clearly to facilitate the process of choosing among the different items.

What is the menu or menu?

The menu is a small sheet of paper or booklet consisting of several sheets of paper, which is presented inside restaurants or distributed in the streets to the public. It is one of the visual and advertising means for your new restaurant. We find that it contains all the foods, meals, and sandwiches, and in some cases, it contains the drinks that this restaurant offers. Or the café. It is one of the basics of the restaurant, and it is made of paper, whether it is cardboard, which is placed inside a cover and consists of several pages, or of glossy paper.

Avoid these mistakes when designing and printing menus

One of the common mistakes in implementing menus is the incorrect selection of the size of the implementation in order to reduce the cost, so a large number of words and prices are compressed into narrow spaces, making the reader lose the ability to read and focus as he wishes. A good restaurant menu design is key to any restaurant’s marketing plan.

What should my goals be when designing and printing menus?

When designing menus, you should express the personality of the restaurant, and keep your brand fresh in your customers’ minds.

Your menu is the main way to highlight your business identity. It says exactly who you are and what you hope for. It should also create enough impressions so that it stays in your customer’s mind long after. Additionally, it should convey your restaurant’s brand in a way that makes customers excited about visiting you and wanting to come back and recommend to family and friends.

What steps should I take before designing and printing menus?

As with most marketing plans, proper results cannot be achieved without adequate research. If the right menu design is done, this means:

• Collect data from various sources.
• Check your numbers first, such as your restaurant’s potential financial and marketing numbers and its sales mix.
• Follow your competitors, examine their websites, listings and marketing efforts and try to see where they have gone right and how you can compete successfully with those attributes.
• Look at vendors and see how they deal with similar challenges.
• Read industry sources (trade publications, published research) to evaluate trends and successes.

The most important specifications that must be present in designing and printing your restaurant menu:

Several specifications must be met in designing and printing your restaurant menu, which will produce good results for your restaurant, which are:

• The menu must be neat and beautifully organized.
• Menu colors must match each other and reflect your marketing message.
• The menu itself can talk about what is in it. Instead of asking the waiter about each dish, you can put a picture of the dish, or write what the meal contains inside, and thus the person will not ask what the meal consists of, or why its price is so high.
• High-quality menu printing.
• Add shapes and pictures to the foods offered by your restaurant. Usually, the most popular foods are placed in different places on the menu
• Image clarity.
• Place food prices next to it, so that the customer can know the price of the meal.
• Writing in a clear, large font, so that the customer can read what is written.
• Choose words that are easy to pronounce, in addition to naming distinctive dishes with names specific to the restaurant.
• Continuous renewal of the menu and new types can be added alongside old foods or knowledge of the foods that the public accepts.
• A good arrangement on the menu, which includes placing the appetizer first, followed by soups. Then salads and appetizers, the main course, and at the end desserts, juices, etc. are placed.