Did you know your restaurant menu is a strategic tool that can positively impact customer decisions and increase sales? That’s the magic of menu engineering where you design your menu with strategy and purpose. You’re not just listing food; you’re guiding your customers to choose items that benefit both them and your bottom line.
Menu engineering combines psychology, design, and data to highlight high-margin dishes, craft enticing descriptions, and create a flow that’s hard to resist. It’s one of the smartest marketing restaurant ideas because it turns something as simple as a menu into a profit-making machine.
We are going to share 9 practical tips to help you get started with restaurant menu engineering. If you’re planning to make your menu more appealing, guide customer choices, or boost sales, these ideas will give your restaurant a competitive edge.
1. Make your menu searchable and available everywhere
What’s the first thing you do when you’re craving something? You search online to find a menu, right? Your customers are doing the same. That’s why it’s so important to make your menu searchable and available everywhere.
Start by putting your menu on your website, but here’s the catch: don’t upload it as an image or PDF. Use HTML text instead. Why? Because Google and other search engine crawlers can’t read images or PDFs, they can only read code. By uploading your menu in HTML format, search engines can easily crawl and index the content, making it more likely that your restaurant will show up when potential customers are searching for specific dishes.
Take it a step further by sharing your menu on platforms like Google My Business, Yelp, and social media. And don’t forget about food delivery apps—your menu should be just a tap away wherever your customers are looking. The easier people find your menu, the more likely they’ll choose your restaurant.
2. Keep your menu updated
Imagine this: you’re excited to try a dish you saw on a restaurant’s menu online, but when you get there, they tell you it’s no longer available. Frustrating, right? Now flip the script: your customers might feel the same way if your menu isn’t updated.
Keeping your menu updated builds trust. Make sure it reflects seasonal dishes, pricing changes, or new specials. An outdated menu can confuse customers and even cost you sales.
The good news? The PosterMyWall menu maker makes this super easy. You can design your menu and edit it anytime, anywhere. Plus, your designs are saved in one place, so making changes is as simple as a few clicks. It’s perfect for keeping your menu fresh, no matter if you’re at home, at the restaurant, or on the go!
3. Analyze sales data to categorize items
You know how some dishes seem to fly out of the kitchen while others barely get ordered? That’s a goldmine of information waiting to be tapped! By analyzing your sales data, you can figure out which items are crowd favorites and which ones might need some extra love—or a spot off the menu.
Here’s how to do it. Break your menu into categories: high-sellers, moderate-sellers, and low-sellers.
- High-sellers are your stars. Promote them more with social media posts or special features on your menu.
- For moderate-sellers, think about ways to boost their appeal, like pairing them with popular sides.
- For low-sellers, either tweak the recipe, reframe their description, or consider replacing them.
This will give your customers what they really want and maximize your profits. Plus, knowing your menu inside out lets you make smarter decisions for your restaurant’s future. It’s a win-win!
4. Experiment with menu sizes
Have you ever been to a place where the menu felt overwhelming, or maybe it was too small to find what you wanted? The size of your menu can make a big difference in how your customers feel and what they order.
Experimenting with menu sizes is a smart move. Here are some popular restaurant menu sizes to consider:
- Standard letter size (8.5″ x 11″): Perfect for casual dining or small menus. Easy to print and handle.
- Legal size (8.5″ x 14″): Offers more room for detailed menus without being too bulky.
- Tabloid size (11″ x 17″): Great for restaurants with a wide variety of options or for creating a two-page menu.
- Slim size (4″ x 9″): Ideal for drink menus, specials, or quick-service restaurants.
- Square size (8″ x 8″ or 10″ x 10″): Modern and stylish, often used in trendy or upscale establishments.
You could even try separate menus for different occasions, like a smaller lunch menu or a curated tasting menu for special events. The key is to match the menu size to the vibe of your restaurant and your customers’ needs.
Play around with sizes and layouts to find what works best for you. Want to dive deeper into which size is right for you? Read our guide on restaurant menu sizes to explore more tips and tricks!
5. Write descriptions that sell
Some menu items just jump out at you and instantly make you want to order them. Right? That’s the magic of a good description that doesn’t just list ingredients, it tells a story that excites your customers and gets their taste buds going.
When you write descriptions, focus on what makes the dish special. Highlight flavors, textures, and unique ingredients. Use words that create a picture in your customer’s mind. The goal is to make them say, “I need to try this!”
Here are a few examples:
- Creamy Garlic Alfredo Pasta: Rich, velvety sauce with a hint of roasted garlic, tossed with fettuccine and topped with freshly grated parmesan.
- Smoky BBQ Burger: Juicy beef patty topped with smoked cheddar, crispy onion rings, and tangy barbecue sauce on a toasted brioche bun.
- Zesty Lemon Herb Salmon: Grilled to perfection and drizzled with a bright, citrusy lemon herb sauce. Served with garlic mashed potatoes.
- Decadent Chocolate Lava Cake: Warm, gooey chocolate center paired with a scoop of creamy vanilla bean ice cream.
- Crispy Thai Spring Rolls: Stuffed with fresh vegetables and glass noodles, served with a sweet and tangy dipping sauce.
Descriptions like these don’t just tell people what’s in the dish; they make them crave it! Work hard on this restaurant menu engineering strategy, and you’ll see the difference in what your customers order.
6. Use eye magnets and strategic placement
Did you know your customers don’t actually read your menu from top to bottom? They scan them, and their eyes naturally land on specific areas like the center or top-right corner. These are called “eye magnets,” and placing your best items there can boost sales.
Using PosterMyWall’s restaurant menu templates, creating a professional, eye-catching menu is quick and easy! You can easily design menus that take advantage of these strategic placements. The templates are designed to highlight key sections, so you don’t need to be a pro designer.
Here are a few ways to use eye magnets and smart placements in your restaurant menu design:
- Place your signature dishes or high-margin items in the top-right corner, that’s usually where the eyes go first.
- Use a box or border to draw attention to your chef’s specials or limited-time offers.
- Highlight combos or deals in the menu’s center, it’s a natural focal point.
- Add a pop of color to sections like desserts or drinks to make them stand out.
- Use icons or symbols next to popular items to subtly guide customers toward them.
7. Train your staff to influence sales
Your staff plays a big role in how customers experience your restaurant—and they can also influence what gets ordered. With a little training, your team can subtly guide customers toward dishes you want to promote or those with better profit margins.
Here’s how to make it happen:
- Teach them to highlight specials and create curiosity: Encourage staff to mention dishes like the “soup of the day” or phrases like “This is a customer favorite.”
- Focus on upselling: Train them to suggest appetizers, sides, or drinks that pair well with a customer’s order. For example, “This pasta goes perfectly with our garlic bread.”
- Know the menu inside out: Staff should be able to describe dishes with excitement and answer questions confidently. When they know the ingredients and flavors, their recommendations feel more authentic.
- Use positive language: Phrases like “You’ll love this” or “This has been getting rave reviews” can make a customer more likely to choose a dish.
8. Test pricing strategies
Pricing strategy in restaurant menu engineering is about finding the sweet spot that maximizes profits while keeping customers happy. Testing different pricing strategies can help you figure out what works best for your menu.
For example, you could try rounding prices to whole numbers for a premium feel or using charm pricing (like $9.99 instead of $10) to make items seem more affordable. You can also experiment with bundle pricing, like offering a meal deal or drink combo, to encourage customers to spend a bit more.
Pay attention to how these changes affect sales and customer feedback to find the strategy that brings in more revenue without driving customers away.
9. Incorporate seasonal and limited-time offers
Customers love the idea of trying something that’s only available for a short time, and it encourages them to visit your restaurant more often. You can highlight these offerings by using eye-catching designs or placing them in prime areas of your menu.
For example, feature pumpkin spice lattes or hearty fall dishes when the weather turns cooler, or offer a special summer cocktail during the warmer months.
Another great idea is to create limited-time promotions around holidays like Valentine’s Day or Christmas. These seasonal dishes boost sales and also keep your menu fresh and give customers a reason to return to try something new.
Take your menu to new heights
Restaurant menu engineering is a powerful marketing tool that can shape customer choices and maximize profits. By using these tips, you can drive more sales and create a better dining experience for your customers.
If you’re looking to put all these tips into action, PosterMyWall offers a simple and effective way to design, update, and optimize your restaurant menu. With easy-to-use restaurant menu design templates and the flexibility to make changes whenever you need, you can create a professional-looking menu that helps you succeed in restaurant menu engineering.
