4 Things To Consider While Engineering Your Restaurant Menu

A successful restaurant pays close attention to every detail, from the decor and infrastructure to the staff and services. However, the menu for your restaurant is crucial to boosting sales. According to statistics, 24% of restaurant operators change their menus seasonally, and 31% do it monthly. Furthermore, changing your menu can increase sales by 15%.

According to the data, a distinctive menu must be created the first time. Consumers who walk into your restaurant solely engage with the menu. It’s crucial to engineer your menu and offer a straightforward option to give your consumers a positive dining experience.

Frequently, customers get disheartened by looking at an indecipherable menu. Hence, crafting a menu that is easy to navigate and promotes healthy interaction with customers is essential. Here are some practical strategies you can use to craft an enticing menu.

Clearly Define Your Menu Concept

The first step to engineer your menu is clearly defining the restaurant’s concept. You need to ensure that your customers are well-aware of what they can expect, whether it is formal dining or a casual one, whether it is specific to cuisine or provides a wide range of dishes.

After deciding on the concept, one must focus on assigning the right name, description, and number of food items on the menu. The name and description allotted to each item must be lucid instead of tongue twisters. Additionally, adding seven items to the menu aids in reducing the customer’s anxiety when deciding what to order.

Creating an Online Presence

According to statistics, 38% of the food customers eat is almost always ordered online. The present era of online food delivery and ordering has made it possible for people to receive their favorite meals at their door. It would be best if you had an online footprint to maximize the profits from your menu. One can place their most popular dishes or the chef’s specialties at the top of the menu to actively engage the clients.

Choose The Right Fonts

The font a person chooses for the menu also plays an important role in the customer’s understanding of the menu. A person must consider a font style that is classy yet simple to promote a better understanding of the menu without creating any inconvenience. Additionally, a person can consider choosing two or more complimentary font styles to design the entire menu. The most favored font styles include Baskerville, Helvetica, Lavenda, Chambord, etc.

Categorize Your Food Items According To Popularity & Profitability

The most crucial step while crafting a menu is categorizing food items in the right sections. Creating sections like appetizers, main course dishes, desserts, or breakfast, lunch, and dessert is one way to place the items. However, there exists a more lucrative way of sections: stars, plow-horses, puzzles, and dogs.

To understand this categorization better, follow the below-mentioned details.

  • Stars: The term for foods that are highly profitable and popular.
  • Plow-Horses: A term for foods that are popular but not very profitable.
  • Puzzles– Refers to culinary items that are popular among only a small number of people yet are highly profitable.
  • Dogs: A term used to describe less profitable and less popular foods.

However, one must discuss with the staff members which food items must be included in each category as they know which items are highly sold and which are not.


A restaurant’s turnover needs more than atmosphere and service offerings. A well-designed menu goes a long way in building a more substantial customer base. The above insightful methods can help you significantly boost your restaurant sales. Additionally, restaurant owners may want to adjust the design, menu visualization, and food pricing to ensure revenue generation.