1 / 17

Menu Planning & Design

Menu Planning & Design. FCS 485. Technology and Menu Planning and Design. Objectives: Identify specific ways that technology affects menu development Discuss how major design decisions can be evaluated before the final menu design is printed

niabi
Download Presentation

Menu Planning & Design

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Menu Planning & Design FCS 485 Ninemeier, J.D., & Hayes, D.K. (2003). Menu Planning Design, and Evaluation/; Managing for Appeal and Profit. Richmond, CA: McCutchan Publishing Corportation

  2. Technology and Menu Planning and Design • Objectives: • Identify specific ways that technology affects menu development • Discuss how major design decisions can be evaluated before the final menu design is printed • Review technology and how menus can help to sell an operation’s products and services.

  3. Technology can help with each of the basic steps in the menu-planning process. The Computer and Menu Planning

  4. Overview of Menu Planning Process • Step 1: Recognize Menu-Planning Priorities • Step 2: Select Menu Categories • Step 3: Consider Items for Menu Categories • Step 4: Select Menu Items • Step 5: Establish Standards for Each Menu Item • Step 6: Write Menu Item Descriptions • Step 7: Design the Menu

  5. Menu Development and Technology • Questions addressed by menu-planning technology? • What should be served? • What will the item cost? • How often should the item be served? • What price should be charged? • How effective is the menu?

  6. Menu Design • Goal: To increase sales • General types of menus • Conventional: single-sheet, two-sheet, multi-sheet, two-sheet (three panels), menu inserts, die-cut menus • Nontraditional • Menu boards

  7. Factors to Consider in Menu Design • Menu Cover • Menu Dimensions • Menu Materials • Menu Copy and Descriptions • Menu Typography • Menu Layout • Menu Mechanics: Colors, Decorative Details, Clip-Ons • Menu Shape • Menu Printing

  8. Menu Cover • Gives guests an early visual impression • Identifies type of restaurant • Evidence of a well-operated restaurant • Design must fit with décor and theme • Should not be hard to read

  9. Menu Dimensions • Menu size will be impacted by: • Number of items to be included • Number of pages • Spacing • Graphics • Type styles • If too small? • If too large?

  10. Menu Materials • Durability • Ability to clean • If a menu cannot be cleaned it must be discarded • Cost

  11. Menu Copy and Descriptions • Descriptions must be interesting, appetizing, and accurate • Should include primary ingredients and principal preparation method • Use terms familiar to the reader • Spell accurately and use proper grammar • Avoid wordy descriptions

  12. Typography • Two basic components: size and font • Choose a typeface for readability • Multiple sizes on a single page can distract the reader • Type smaller than 12 points should not be used • Set primarily in lower-case type • Use italics sparingly • Consider readability of color

  13. Layout • Menu categories • Entrées, Appetizers, Soups, Salads, Vegetables, Desserts, Beverages • Prime real estate • Single-sheet • Two-sheet (folded) • Two-folded (three panel)

  14. Layout • Use available space for other purposes: • Supplemental menu item descriptions • Cross-selling opportunities • Property information • Special information • Other information • Blank space

  15. Menu Mechanics • Color • Light colors = warm atmosphere • Dark colors = emphasize selected items • Decorative design details • Clip-ons • Insert or attachment • Should not cover existing menu copy

  16. Menu Shapes • Can project a particular image • A division using a different shape adds interest

  17. Home page Location Contact Information Private party opportunities Virtual tour Background information On-line sale of gift certificates Answers to questions Reviews Management and production staff Links to related sites On-line reservations Gift shop sales Technology and Menu Advertising

More Related