MustHaveMenus Blog

Category: ‘Tips & Tricks’

Maximize Your Restaurant Profits on Mother’s Day with Facebook

Mother’s Day is just over a month away and now is the right time to make the most of the busiest restaurant day of the year. That starts with smart marketing. Today’s post will give you some tips and tricks on how to make the most of your profits on Mother’s Day with Facebook. Keep Reading ›

How to Get Your Menu on Facebook in a Few Clicks

menu on facebook with musthavemenus

Why Put Your Menu on Facebook?

Your customers want you to meet them where they are – on Facebook. That’s why it’s so important to make your Facebook page as “friendly” as possible. And the best place to start is the menu.

The MustHaveMenus’ Facebook menu app helps you meet the purpose of the social network – interaction.

Here are just a few ways your customers can interact with your menu:

  • Link to it to describe the fantastic dinner they had last night
  • Share your menu as a recommendation to friends and family
  • Access your specials &  find their favorite dishes in a click

  • How to Get Your Menu on Facebook in a Few Clicks

    Putting your menu on your Facebook page with the MustHaveMenus app is more than a link or an image. It gives you a permanent home for your menu, so it never gets lost in the Wall posts or images.

    As you can see in the screenshot below, your menu is always center stage for easy reference and sharing.

    your restaurant menu on facebook

    Or you can post it to your Wall, like so:

    your menu on your facebook wall

    How to Publish Your Menu to Your Timeline Favorites

    The favorites are the new “tabs” on Facebook’s recent upgrade. As you can see above, your menu is now center stage when a customer lands on your Facebook page. Here’s how to get your menu on this favorites bar in just a few  clicks with MustHaveMenus.

    1. Find the menu you created for printing on your MyMenus Page

    mymenus

    2. Click the button that says Publish to Facebook.

    publish your menu to facebook in a click

    3. A Facebook screen will popup and ask you to “Allow” this app to publish.

    Permission to add a menu to Facebook

    4. Confirm that you want to publish the menu. Done!

    publish menu confirmation

    How to Publish a Menu to Your Wall

    You can publish your menu to your Facebook Wall in the MyMenus area with the Manage Facebook tool. The MustHaveMenus Facebook app requires that you publish the menu first. Please see above steps on how to publish a menu. Here are the steps for posting your menu to your Facebook Wall. And remember you can have as many menus published as you like.

    1. Find the published menu you want to post to your Wall in MyMenus. Select the Manage Facebook button (shown below).

    manage published menu

    2. Select Post to Wall.

    post menu to wall button

    3. Enter a message you want to include with your Wall post. Click Post and you’re done!

    post menu to wall

    What about updates?

    There’s an “Update” button next to every menu you have published to Facebook under MyMenus. You can have multiple menus published at once (lunch, dinner, specials, etc.) and this feature makes it simple to edit and update without having to repost.

    update your menu on facebook

    Need help? Check out our handy list of Frequently Asked Questions or contact us online or at 800-452-2234 (9 a.m. to 5 p.m. PDT).

    Four Ideas to Get More Easter Sales in Your Restaurant

    This coming Sunday, Americans will celebrate Easter and they’re expected to spend about $16.8 billion on attire, gifts and food. Here are four ideas to get more Easters in your restaurant.

    Get started this week to build buzz.

    Four walls, email and Facebook are great ways to spread the word, and you can get the promo materials you need in no time with our wide variety of Easter menus and  flyers.

    • Build buzz early. Use the templates to build buzz about the place to celebrate Easter weekend – your restaurant.
    • Spread the word to free listings. Make sure you get your calendar listings in to the newspapers, radio stations, event websites and blogs.
    • Target parent/kid publications and the Chamber. Since Easter is such a family-filled time, be sure to target parent and kid publications and don’t forget to send an announcement to your Chamber of Commerce. They often have large email lists and Facebook followings to help you promote your business. 

    See our entire library of Easter templates.

    Hops fests are hot.

    Sure, the humor is sappy, but a hops fest (even if it’s just a special on the menu) is a great way to drive some conversation and sales this Easter weekend.

    MustHave – A giveaway. Hops fest participants are into the glass memorabilia. Partner with a brewery to get free gear and create a menu with beer pairings instead the traditional wine.

    Make Easter a family affair.

    • Families eat together on Easter. Be sure your customers know you’re open for Easter brunch or dinner with promo flyers and a Happy Easter kids menu.
    • Host an Easter egg hunt. This is a great way to promote your club brunch or cafe lunch specials and give the kids a little fun. Put coupons inside the plastic eggs and don’t forget to add a few giveaways – free dessert, free drink or a golden egg prize of lunch for the entire family.
    • Consider focusing on families every Sunday, not just Easter. For example, Bienvenidas Latin Grill in Providence, Rhode Island isn’t just celebrating the family on Easter. They are celebrating families on Sunday. Check out their Family Sunday menu on Facebook.

    Promote a special Easter menu.

    According to the National Restaurant Association, diners like Easter-geared fare. They like traditional Easter items – think lamb, ham or a buffet brunch. They will most likely be dining with their family, so make sure there is a kid-friendly menu.

    Little Red Hen Diner & Bakery in Andover, Maine is featuring a flowery Easter brunch menu on their Facebook page.

    How Facebook Timeline Boosts Your Restaurant Business

    In case you haven’t heard, Facebook is changing how pages look and act with Facebook Timeline, which becomes mandatory March 30. This upgrade is designed to make it easier for your fans to interact with your page and your menu. For you, that means more customers on your page and more business!

    Today’s tips are on how Facebook’s Timeline helps you build your brand and credibility.

    1. Tell your story in dates.

    One of the new Facebook updates is that your customers can see your history and your story in a Timeline. This means they can see where you came from and where you’re going. Adding this element to your fan page gives your brand a story and helps you build credibility.

    For instance, when you say you are the leading caterer in your area for outdoor weddings, you can send the potential customer a link to your wedding catering photo album. They can see the dates and may even know the people in your photos.

    MustHave – Dates on your photos, posts, events on all new posts and past posts. Take a few minutes to check dates and locations. It will help improve your story.

    2. Set your milestones – like Easter.

    Milestones are memorable moments in your restaurant’s history – your grand opening, a new location, an annual charity fundraiser or event such as a Cinco de Mayo fiesta or Mother’s Day brunch.

    Setting milestones is simple. You just click milestone in the status update bar and add the details. Facebook even gives you the option to tag a photo or upload a significant photo to document the milestone.

    MustHave – Be sure your founding date is on your Facebook Timeline. The first time you post a milestone, you’ll be asked to update this info.

    3. Encourage fans to utilize the Timeline.

    “Talking about this” is a newer Facebook measurement tool, which you can see under your restaurant’s name on your page or in the new Admin Panel. This new tool can help you identify how people are using your page. First of all, it’s much more visible when you are inactive for more than a day or so.

    When you have at least 30 customers talking about your page in a seven-day period, you can see details about them – how many men versus women and breakdown by age group.

    This is valuable information for your page posts and marketing. When you understand who is visiting your page and responding to your posts, you can better target your posts and promotions.

    So, how do you get more customers talking about your page?

    • Call them to action in your posts. Be very specific about what you want them to do with posts like, “Check in when you dine with us to enter a monthly drawing for free dinner.”
    • Ask customers to share the page or event with their friends. This is especially useful when you are running a promotion or contest.
    • Ask them to post their pictures. For instance, if a couple had a proposal last night at your restaurant, ask them to tag your location in the pictures. Or be proactive and take your own photo. Be sure to get the customers’ names and tag them (with their permission, of course). Moves like this can earn you likes and “talking about this” credits.

    MustHave – Create actionable content on your Timeline. Ask questions, ask for photos and ask for shares/likes. You’ll get much more engagement this way and reach more customers.

    4. Highlight posts to cross the Timeline.

    You have the option to make a post span the Timeline, meaning that it will stretch across the two columns of your new Facebook page. This is a great way to highlight something big on your timeline such as your St. Patrick’s Day shindig or your Easter brunch promo.

    Highlighting a post is simple! All you do is click the star in the upper right corner of the post, and the post will span your timeline.

    Something to remember – you can only highlight a post or pin a post – not both. We recommend that you experiment with highlighting and pinning to see what engages your restaurant’s customers more.

    MustHave – Be sure to add visuals such as a flyer or photo to draw customer eyes to your highlighted post.

    Next Steps: Don’t forget to check out our Facebook page to see how we’re making the most of Timeline and check out how you can make your menu more Facebook friendly.

    Photo Credit: GusF

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    Recap of Facebook for Restaurants Chat

    facebook for restaurantsEditor’s Note: Today, we had a special guest join us on our Facebook Community Wall for a chat. We talked best practices in Facebook for restaurants and foodservice professionals with Sayf Sharif, founder of ORestaurantDesign.com. Here’s a recap of the chat in case you missed it. Thanks again to Sayf for sharing his time and expertise.

    MustHaveMenus: All right, Sayf Sharif joins us from ORestaurantDesign.com to talk Facebook for Restaurants. Welcome! Tell us a little about yourself.

    Sayf Sharif: Well, I’ve been working with websites and helping companies with their online presences since about 1997, originally working for a number of consultancies working with large companies, but left to form my own company in 2002 with a partner to focus on helping a variety of businesses. We started working with restaurants in 2002 and helping figure out what works for them specifically, and have grown that side of the business since then.

    MustHaveMenus: Awesome! We’ve got our first question from David. We’ll answer all the questions in the comments of each question.

    David Bloom: Do FB ads that link to FB pages perform better than ads that link to external pages? Thanks!

    Sayf Sharif: I don’t know the precise statistics on that, but my understanding is that where the ads link to doesn’t affect the click through rate. Success is more determined by what your ad is, and the page that it links to. If you link to a random page on your website it might not do anything for you, same with linking to just say your wall on your Facebook page. However if you link specifically to something, say a form to sign up for a coupon or a special, then you’re more likely to get a better return.

    David Bloom: Thanks. I would have thought that keeping the user inside FB would be a benefit but of course you’d have to make that explicit in the ad.

    Sayf Sharif: It depends on your strategy. We’re big on keeping as much on your website as possible, and using Facebook as another means to easily communicate with new and current customers, as well as provide another funnel to your website which you can fully brand and control. If your goal is to increase the number of people liking your page through some sort of game mechanic to get them to like your page, then obviously keeping them on Facebook is important though.

    MustHaveMenus: We recently surveyed foodservice visitors to our website on their usage of Facebook. 11 percent of them said they have a page but never use it. What damage does this do to a restaurant’s social reputation?

    Sayf Sharif : Restaurants always have relied on word of mouth for their success, even today. What your friends say, and what you hear through your social networks informs your decisions. It’s just that today so much of that happens through social media, like Facebook. People will hear about a restaurant, or see someone liking a restaurant they’ve heard of, and are likely to check out that page, or the website. If your Facebook page has basically nothing on it, it’s not really selling that person on your restaurant. It doesn’t inform them or improve the word of mouth. So it might not directly damage you, but the restaurant is giving up a HUGE opportunity to introduce themselves into the discussion at that point, and to inform new potential customers about who they are.

    MustHaveMenus:  So, would you recommend taking the page down until you have a strategy?

    Sayf Sharif: Think of it like some ‘olden times’ conversation in a barber shop where one guy tells another guy about this new restaurant he tried downtown. Back before the internet the person who got this word of mouth had that guys opinion only, and had to base his decision solely on that. But now with Facebook Pages and Websites the restaurant can join that conversation and help sell that new potential customer.

    Sayf Sharif: No, but if you don’t at least have all your basic information up there, you’re not doing any good. At the very least you should have your hours, phone, maybe even a picture of your menu. Just basic information is better than nothing, but an active strategy is far superior to either.

    Cierra Washington: What type of content do you recommend restaurants put on their Facebook pages?

    Jacqueline Stastny: Yes, this is a good question!

    Sayf Sharif: Well certainly your basic information needs to be accurate. Hours, contact information, link to your website. Anything that is wrong and causes someone to show up when you’re closed or call a wrong number is going to turn people off, possibly forever….

    Sayf Sharif: Other than that a good use of the photos, preferably high quality photographs, not something from a cheap flash point and shoot. Good quality pictures of your interior, your food, etc, will help inform people about your restaurant. If you have a really cool outdoor patio for instance, nice pictures of it might appeal to someone who didn’t realize that it existed.

    MustHaveMenus: And, get you blasted publicly on Facebook.

    Sayf Sharif: Other than that, it depends on how active you are. I think extra pages for email marketing sign ups, and the like are great, pages or coupons, changing your start page that people come to with a designed image is good. But I think too much is actually worse than keeping it simple, but high quality, and focusing on the actual posts you make to inform your customers on a regular basis.

    MustHaveMenus: Sayf, do your customers (with successful FB pages) post specials, pictures and events? What works best?

    Sayf Sharif: Yes to all…

    Sayf Sharif: It’s good to have an editorial calendar, and stick to it. Consistency is important. You don’t want to post too much, or it irritates people, and you don’t want to post too little or it’ll be missed, ignored, or even confuse your customers….

    MustHaveMenus: Define editorial calendar, please.

    Sayf Sharif: I think what is best is to post daily with a special, if you have one preferably, or at least call something out. Every morning between 9-11am local. A short descriptive listing of your special that day can help drive business that day for lunch, and dinner.

    MustHaveMenus: What’s a good frequency of Facebook posts?

    Sayf Sharif: Pictures of fun events or live bands and stuff are great, but at the same time you don’t want to flood people with too many picture galleries. Make sure it’s relevant enough to be on people’s walls, or keep the photos in a gallery on your website.

    Sayf Sharif: Events though are a good thing to post and promote on Facebook, no matter what they are.

    Sayf Sharif: I’d say a daily specials post in the morning. If you have a blog that you publish on a calendar separate from your specials, say twice a week you can link to that when you post it whenever that is. Otherwise try to keep under 3 posts a day or people are going to look at you as spammy. One every morning, and one twice a week for your blog, and then one for a weekly event like a band on friday is a good balance.

    Sayf Sharif: You want to inform people, not smother them.

    Sayf Sharif: I missed the Editorial Calendar question…. Ok an editorial calendar is the frequency and dates of your posts of all types. You generally shouldn’t start out with one, but for later success it helps to create a schedule you can stick with. for instance an editorial calendar can be as simple as “1 post about specials every morning on facebook and twitter, 1 blog post on tuesdays and thursdays sharing on social media, 1 drip email every wednesday morning at 11am, 1 monthly newsletter every first friday of the month” etc. Something that you have on your calendar that says “ok today you need to do x”. Otherwise it can be easy to put things off and forget to do your online marketing and social media, and consistency is very important.

    David Bloom: Can you give best practices on the use of images in FB ads? I am thinking about stock photos v. logos v. avatars, etc.

    Sayf Sharif: It depends on the restaurant and the point of the ad. I think if you have a good logo that’s nicely designed and clear to read, then that’s a good thing to use, and to build familiarity. Stock Photos are good, but people can sniff things out if they look too stock, and it can turn some people off. Avatars similarly. Keeping the image as ‘personal’ to your restaurant as possible is the best move, and helps people connect with you.

    Cierra Washington: what’s the point of having a facebook page and a website?

    Sayf Sharif :Well your website is where you can really control your brand, and image. Where you can really put out there the public face of your restaurant. It’s something you can really control. Meanwhile your Facebook Page is more an avenue to communicate with people. Your customers aren’t likely going to your website every day to find out if you have some neat special that day, but they’re more than happy to ‘like’ your page and then read it that morning when they log in to check out Facebook. And with over 500 million people on Facebook, it’s a great way to reach those people and communicate.

    Sayf Sharif: The thing then is ‘why not just a facebook page’ and to that I’d say that You can’t fully control Facebook and they can change any time. You can’t fully brand your pages, and you’re restricted by another company. It’s better to control your brand as much as possible rather than put everything in Facebook’s hands…

    Sayf Sharif: Plus who knows how long Facebook will be around. It could be around 100 years or in 10 months some new thing will be the ‘it thing’. It’s a relatively new development, and things will continue to change so rapidly, a website is a place you can have as your center, that you control, and use the other various avenues to connect with your customers socially reaching out from that base.

    MustHaveMenus: Sayf, are you good to stick with us a few more minutes?

    Sayf Sharif: sure. hit me

    MustHaveMenus: What are your thoughts on Facebook Deals? These are getting ready to roll out all over the place. How can restaurants best use them?

    Sayf Sharif: Well I like them better than Groupons I’ll tell you that….

    MustHaveMenus: Tell us more..

    Sayf Sharif: The thing to keep in mind with any of the social deals and coupons is to be cautious about what you’re offering, and what kind of cost it’s going to be. I think Facebook Deals is going to blow the other coupon sites out of the water (or at least has the potential too because of how far it’s already hooked into people) but at the same time Facebook Places isn’t as widely used as the main features.

    MustHaveMenus: Speaking of Places, a lot of restaurants get checkins but they haven’t claimed their Place. How do they do this?

    Sayf Sharif: Any Deal you put out there, be prepared to get hit big time with it. They’re unlimited as far as I know, and so far social couponing has mixed results with restaurants.

    Sayf Sharif: To claim your place, you need to find it on facebook via searching for it, and then on that page there is a link that asks “is this your business?”. Click on that and follow the questions. If I recall correctly, like Foursquare, it requires a phone call to your public number it has to confirm.

    MustHaveMenus: Kind of like Google Places, where they mail you a postcard?

    Sayf Sharif: Yeah except it’s a computer that gives you a code over the phone.

    Sayf Sharif: Which is great if you have a minimum wage guy on the phones and he has no idea what the thing is saying. Be sure when you claim your place on Facebook you’re ready to answer your phone!

    Sayf Sharif: Anyway Deals are good if you have an advertising budget to grow new business, if you’re new and need to spread word, etc. But if you have an established business, and want a bump, the cost could easily outweight the results. This could change in the next few months or years as social couponing evolves, but right now I tell my customers that it is not without risk and to not expect it to be a panacea.

    MustHaveMenus:  Good warning.

    MustHaveMenus: Sayf, it looks like we’ve run out of questions. Thank you so much for joining us!

    Sayf Sharif: Not a problem. And if anyone has other questions for me they can contact me through our website at http://orestaurantdesign.com/

    MustHaveMenus: Where can our guests find out more about you?

    Sayf Sharif: http://orestaurantdesign.com/ is our website, and they can find out more about us there, and contact me with any other questions they might have.

    Sayf Sharif: Oh and duh… our Facebook page too. 🙂 http://www.facebook.com/orestaurantdesign

     

     

     

     

     

     

     

    Last Minute Promotion Ideas for the Royal Wedding

    royal wedding menu templateThursday and Friday, the world will pause in awe as the last prince of Wales weds Kate Middleton live from Westminster Abbey. If you’re looking for a way to fill your restaurant or bar on Thursday or Friday, the Royal Channel can help. They are broadcasting the festivities live on YouTube.

    Here are a few ideas for a last-minute Royal Wedding promotion.

    Family Friendly Restaurants

    1. Invite princes and princess costumed kids in for a free royal kid’s meal. Send an invite out to your Facebook fans, email list and Twitter followers.
    2. Hold a royal wedding coloring contest and award prizes. Send a press release with the winners on Monday.
    3. Play royal trivia games for prizes. You may want to talk to that spa nearby about trading out for some prizes. Princesses like to be pampered, after all.
    4. Spread the word of your Royal Wedding Replay with our wedding table tents here. Simply use the Menu Editor to update the names with Prince William & Kate, your specials and print.

    Happy Hour or Bar Countdown to the Nuptials

    This is a great driver for business on Thursday evening and Friday Happy Hour.

    You can get a few screens up with the countdown on Thursday and show a replay on Friday. (This article showcases all the networks and their coverage.) Offer specially priced shots and cordial drinks to celebrate the wedding of the century.

    Get a few ideas for your royal wedding menu and flyer designs here.

    Get some royal wedding trivia game ideas at this A to Z guide on the royal wedding.

    Hotel or Club Royal Viewing Party

    Set the scene Thursday or Friday night with a candlelit dinner and your best table dressings for a royal wedding party.

    Serve a royal meal inspired by the royal wedding feast. Here’s a video with a guess at what the prince and his bride will eat at their reception.

    Serve an early brunch (the wedding is at 5 a.m. Eastern) and broadcast the live event. Be sure to serve hot tea and scones. Here’s a beautiful design for your royal wedding brunch.

    Are you celebrating the Royal Wedding in your restaurant? Tell us about it on Facebook.

    Design of the Week: Cafe Mother’s Day Flyer

     

    mother's day brunch flyer

    It’s almost time for Mother’s Day. How will you let your cafe customers know? With a cafe Mother’s Day flyer, of course!

    This bright, beautiful design is sure to attract attention and remind customers to book their reservations or join you for Mom’s special day.

    Get this flyer updated with your details and to the printer in minutes with the Menu Editor, our exclusive online menu software.

    Not the right flyer? No problem! Check out our other Mother’s Day flyer and menu designs here.

    Need something even more customized? Check out our new Made to Order Design Service here.

    Easter’s Over, Now Get Ready for Mother’s Day

    mother's day brunch flyerIf you’ve checked your email today, the Mother’s Day campaigns are out. What about yours?

    What are you doing to attract guest on the number one eating out day of the year? More than 60 percent of Americans will be eating out, according to the National Restaurant Association.

    You have two weeks from yesterday. Here are three things you need to do by Wednesday, if you haven’t started getting your promotion in order.

    1. Create a Mother’s Day menu or flyer. Prix fixe menus are a popular choice for Mom’s special day. Check out our collection here. Consider adding the gratuity in the total price. A recent study says this is much more favorable than listing it separately.
    2. Send an email or mail a reminder to last year’s list. Remind them that you want to share Mom’s special day again. Showcase a dish or give them a discount to thank them for their loyalty. You can get them out tomorrow with our restaurant coupon templates (it fits in a greeting card envelope) and the Menu Editor.
    3. Get some flyers printed and distributed to your immediate 3 to 5-mile radius. Most people probably haven’t made a reservation. If you or a staff member shows up at the local office park with a stack of flyers on a Mother’s Day promotion, don’t you think at least a few are going to make reservations? Here are some ideas for flyers.
    4. Get your social profiles up-to-date with your promotion. Again, no one has booked a reservation, but they will be SOON. Get top of mind.
    5. Send a press release or calendar announcement to your local media. People look at the online listings, newspaper websites, magazines on what’s going on while they are waiting for the dentist, doctor or other appointment. Take advantage of this wait time. (Add these to the step 3 list). Also, check out these “around town” Facebook pages, etc. for opportunities to showcase your event.

    Even if you haven’t done anything so far, you still have time to promote Mother’s Day. Add to your bottom line without spending a lot and take advantage of the busiest restaurant day of the year.

    How to Hire a Restaurant Menu Designer – A Five Part Series

    hire a menu designerWhen it comes to your menu, design is really important. Your menu design needs to showcase your brand, food and experience in the best light possible.

    You spent lots of money developing your concept and recipes; so don’t take this decision lightly. Hiring a menu designer may be one of the most important steps you will take as a restaurant owner. In this five-part series, we’ll walk you through how to hire a restaurant menu designer. We have a team of designers here to help you with Made to Order menu designs, but moreover we’re here to help you get the best marketing resources for your restaurant. That’s why we want you to understand what’s important in hiring a designer from start to finish.

    Here’s a sneak peak at the series outline:

    • Understanding what kind of designer you need.
    • What to look for when reviewing a designer’s portfolio.
    • What you need to bring to the table to get a winning restaurant menu design.
    • Understanding the design lingo so you can communicate your needs better to save time and money.
    • How to work with a designer during the design process (handling revisions, concepts and payment).

    Part One: Understanding what kind of designer you need.

    Menu design falls into three categories – logo, engineering and creativity. Not every designer creates logos and not every designer is an expert in print menu design, so you need to talk about these three categories when you interview a designer.

    1) Logo

    If you don’t have a logo, you may want to start here. Your logo needs to give a customer an image of what your business is all about.

    Good logo design is made up of five elements:

    • You can describe it.
    • You can scale it (make it bigger or smaller and still read it).
    • Memorable. When your customer sees your logo, they know it’s you.
    • Looks just as good in black and white as it does in color.
    • It’s relevant to your business and industry. For example, you don’t want a sombrero if you serve Italian food.

    Hiring Tip: A good designer will walk you through these five elements when providing you a logo concept.

    2) Engineering

    A good designer will know something about menu engineering. He or she will know that a menu should be organized for profitability, not just art. Read about the basics of menu engineering yourself and ask the following questions when you speak with a designer:

    • How will you showcase foods with high profitability?
    • How will you use design to call attention to specials?
    • How will you “hide” lower profit items on the menu?
    • How do you think a menu should be organized?

    Hiring Tip: A good designer won’t be opposed to a little art direction in name of menu profitability. If you get push-back, you may want to consider the potential working relationship.

    3) Creativity

    The layout of your menu works hand-in-hand with menu engineering, but its ultimate dependent factor is the design. A pleasing design is just as important as calling out items for their sales profitability. Here are some questions you will want to ask:

    • Can you show me some examples of how you worked around a menu design problem?
    • What do you look for when you eat at a restaurant? What makes the design work for you?
    • What do you think of our existing menu? What recommendations can you make off the top of your head?

    Hiring Tip: You’ll learn a lot about a designer when you ask them open-ended questions and for their recommendations. Their answers will speak to their experience.

     

    7 Signs Your Menu Needs a Design Makeover

    stop the menu design madness

    It’s time to stop the design madness and give your menu a makeover. If you commit any of the seven sins of bad menu design, we can help. Let’s get started.

    Comic Sans font. You do not want this font anywhere near your menu. It’s reserved specifically for elementary school teacher newsletters. And there’s a documentary against it.

     

    Paryrus font. This font is the stereotype of stereotypes for Greek restaurants. (There’s even a blog about the overuse of this font.) If you’re truly Greek and serve a mean gyro, you deserve something more creative. Such as this classy menu.

    Dollar signs. Want to scare off your customers from the higher-profit items? Just attach a dollar sign to the price. There’s even a study to back this up. Read it right here.

    Clipart. If you’re using the Microsoft Windows clipart collection to illustrate your menu, stop right now. Check out our collection of designer-quality graphics for your menu.

    No logo or type treatment for your name. If you don’t have a logo or stylized treatment for your restaurant, you may as well not have a restaurant. A logo gives you an identity. We have a team of designers to get you started with MustHaveMenus Made to Order.

    Curly fonts. Fonts have to be easy to read, especially in dim lighting. Try the squint test to see if you can read your menu. Learn more about it in this recent interview with our art director.

    Too many pictures. When you have too much going on in the menu photography, your customer doesn’t know where to look. Don’t be afraid to only showcase a few dishes or none at all. Copy and servers are there to help describe food. Samples never hurt either.

    We would love to help you makeover your menu. Check out our new Made to Order custom menu, flyer and logo design service packages here. And, join our Facebook community to get free menu design tips each weekday.

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