Profit-driven menu design
The average restaurant could probably boost its profits by 20 to 30 percent through better menu design. Maybe even more.
The objective of menu design, of course, is to steer diners away from low-profit dishes and toward higher earning ones. Even if you’re not a restaurant owner — or a menu creator — it’s easy to understand how smart design choices can boost the bottom line.
Good and bad design is not just limited to restaurant menus, however. Smart creative is no less important when it comes to logos, business cards or Web site designs. But in instances of the latter, good and bad design choices are not always as easy to quantify. Their effects, however, are no less profound.
Anatomy of a restaurant menu: the good, the bad and the profitable.