The menu is the flagship of the restaurant. Customers make fast assumptions on the quality of the food based on the quality of the menu. Because of this, it is important to invest time and effort in t
There are basic rules that any restaurateur should take into account when creating their menu and wine list. Because a menu does not only inform customers of offers and prices - it also ensures a good revenue if it is designed individually. The content should come first - what food and drink is on offer? The appearance of the menu comes at the end - what size or font and type of paper and layout best represents the restaurant? Paymash helps you with a checklist that includes five tips and suggestions about the perfect menu.
Content structure of the menu. Customers expect it to be in a form they are familiar with. The content structure should be arranged according to appetisers, main courses, and dessert, as well as the drinks section. This gives customers a structure they can follow well. Also popular are coloured boxes that highlight certain foods, the "house specialty" or "diners' favourite." The Paymash cash register system with which catering can be settled quickly and easily reads out the most ordered food and drinks. With this information, the menu can always be kept up to date.
Less is more. The selection on the menu should not be too big. Each type of dish should be represented with sufficient options, but the guest should not be given too many choices. This means as a restaurateur you don't have a house specialty and you don't stand out.
Presentation of dishes. A menu is the inspiration for the guest, the presentation and descriptions of food should whet the appetite as much as possible. Appetising and creative names are the winners. The comparison: "Salmon with potatoes and mushrooms" has a dull impact. In contrast, the description "fresh trout served with homemade mashed potatoes and hearty mushroom ragout"whets the appetite. Another bonus is the pricing. With a more palatable name, higher prices can be set because the guest ranks the food in an upscale category.
Thoroughness is the most important thing. Guests expect the highest level of order and cleanliness in gastronomy. This also applies to the menu, where misspellings must be avoided. So make sure as many people as possible proofread the menu before it is printed.
An individual layout is needed. The menu is the calling card of any cafe or restaurant. It reflects the restaurant's character and personality. Every restaurateur should therefore ask themselves: what does my restaurant represent? The layout is only authentic if it fits with the overall concept. A playful layout is suitable for a lovingly furnished caf茅 with fancy decorative items. In contrast, with a modern restaurant you expect a neat and modern design that represents the style of the interior and the flair. In addition to your individual design, the font plays an important role. It should be simple and clear to read. Readability can be improved even more if it contrasts well against the background.
Conclusion: Every customer sees the menu. Content and design must therefore be designed carefully. An individual menu generates revenue. With the cash register system, Paymash offers restaurateurs invaluable support by simplifying the sales process. The most-ordered products are evaluated via the sales statistics tool. They can have a special place in the menu or prominently set the scene on the menu of the day.