Digital Menu Tips (part 6, 7 & 8)

Part 6

Millennials eat out more than any other generation; so many restaurants are looking for ways to accommodate them by first understanding them. 58% of consumers will pay more for a product knowing it will help a cause. In the past, value was based on price…today it is based on health. So make sure you are descriptive by using words such as “cage-free”, “organic”, and “GMO-free”. Also use colors such as red; which has been proven to induce hunger, or green; which promotes freshness. Also consider displaying the nutritional value of your food items, such as calories, protein, and so forth.

Part 7

Menus need to be structures in an orderly fashion so customers can understand the menu. Category headings should be the largest, and item descriptions as well as prices should be smaller. There is a limit to how small the text should be so as not to be too small to read. It is very important not to shrink the fonts too small so as to fit more items, hence turning off your clients with cluttered menus or having to squint to read text. Leave enough breathing room between items and images so your menu design stays clean.

Part 8

When deploying digital menus, make sure that your design is spread evenly. If you have 3 menu boards, don’t have all your color and focus on one screen, else your clients will not focus on your other screens. Creating balance on all your screens will allow customers to move efficiently throughout your entire menu. Avoid overusing images, as this may hurt your overall design. Creating a proper visual balance is more important than throwing every image possible onto your menus. Some menus look great without any images at all. Finally use colors and fonts that do not contrast one another.