A strategically designed menu makes an enormous impact on customer choice — and your bottom line.

Beyond the branded aesthetic of restaurant menu design lies an exacting science that helps drive check averages higher.

Restaurant menu design starts with proven expertise

Savvy restaurant and hospitality operators know how important menu design is for their overall business strategy.

"A mid-size, multi-unit restaurant client reached out to us recently to help them transform their menu to appeal to a different demographic," says Entegra Performance Kitchen culinarian Kevin Sennett. "We're working with them on a complete reimagining of what they're serving, how they're pricing it, and how the menu is designed."

In addition to providing $50 billion in purchasing power worldwide as a procurement partner, Entegra delivers full-service culinary consultation. From the unparalleled Entegra Performance Kitchen to responsible food sourcing to trending products, Entegra's vast F&B services drive success.

Topline menu design tips

Menu engineering is both an art and a science. Keep these pointers top of mind when designing or redesigning your menu.

• Place items strategically: List your most profitable dishes in the top right corner, where the eye naturally goes first.
• Highlight key dishes graphically: Use special call-out boxes or design elements to guide diners where you want them to go.
• Strategize menu layout: Organize your dishes into logical groups with an emphasis on profitable dishes.
• Price right: Use slightly lower prices (e.g., $14.95 instead of $15) to create a perception of value.
• Deemphasize menu pricing: While listing menu pricing is unavoidable, avoid using dollar signs or drawing graphic lines that connect the dish to cost. A light-handed approach to pricing helps de-emphasize what customers are asked to pay.
• Write brief but evocative descriptions: Opt for creative language that adds a sensory dimension like "handcrafted" and "wood fired."
• Lean into millennial-preferred terms: If applicable, use terms like "local," “organic,” and “sustainable.”
• Keep menu descriptions to 15 words or less. Include preparation, ingredients, and one or two descriptive words.

Check out what Salt + Smoke co-owner Tom Schmidt had to say about how his partnership with Entegra has boosted his business in more ways than one.

Ready to drive profits?

Download our new guide — Build a better menu: Solving the profit vs. price puzzle.

Call us at 833-977-1765 or contact us using this form and someone from the Entegra team will be in touch.

March 11, 2024