The menu is the most important marketing tool for a restaurant to sell its food and drink to its customers. The menu is designed to help the guest decide what to order. A well-thought-out menu should grab the customer's attention.
Menu design should be linked to the concept and image of the restaurant. Genuine leather menu folders can become the hallmark of a restaurant, and its design should complement the decor, service, food quality and price range of the restaurant. In addition, the wardrobe should make the first favorable impression on the visitor. He introduces the customer to your restaurant and stylish leather numbers allow you to achieve the desired result. In this case, you can buy ready-made wardrobe numbers or order according to individual requirements .
A properly designed menu should help any restaurant - be it gourmet, fast food, or any other concept - to meet sales goals, cut costs, and increase service speed. This does not happen by accident and should be planned during menu design.
The concept of "menu psychology" was introduced in the writings of Albin Seaberg in the book "Menu Design", published in 1971. The author notes the importance of designing menus in a way that grabs the attention of customers and increases the likelihood that they will choose certain items more than others.
Most people don't "read" the menu. Instead, they "scan" it with their eyes. Therefore, if you want to order specific menu items, then they should be placed where the eye can see them first. Don't leave it to chance. Using eye magnets helps direct the reader's gaze to a specific area. This can be done by making a particular section of the menu stand out from the rest, using a different type or color of font and other techniques. Keep in mind that most customers spend an average of 109 seconds reading the menu. You should keep this time limit in mind when designing your menu.
