Menu design, which increases sales

Menu as a marketing tool

Your menu should sell, not just inform The average time a guest studies the menu is only 109 seconds. If they don't find what catches their attention during this time, you lose profits.

• What I implement in every project:
• Menu engineering: Intelligent placement of dishes in the "golden section zones" to stimulate orders.
• Readability typography: Selecting fonts that are easy to read even in dim light in the hall.
• Appetizing presentation: Working with food photography and color accents that evoke a desire to try the dish.
• Logic and structure: Clear division into sections, simplifying navigation.

Why menu development is entrusted to me

• 20 years in design and communications: Deep understanding of how visual images affect consumer behavior.
• Academic background: As a senior lecturer in the design department, I design menus based on composition laws and cognitive psychology.
• Technical support: I know everything about paper types, mounting methods, and material durability in kitchen and hall conditions.
• Comprehensive approach: I can provide not only design but also author's supervision of print quality.

Stages of creating a selling menu

• Briefing and concept: We study the positioning of the establishment and analyze sales hits.
• Grid design: Determining the structure of pages and category placement.
• Visualization: Selecting stylistics, working with illustrations or retouching food photos.
• Layout and proofreading: Careful work with compositions, prices, and calligraphy.
• Preparing the layout: Issuing files fully ready for printing, taking into account the chosen binding type.