When a customer walks in, he is expecting a comfortable method to order. As everything is digital and everybody prefers it, it would be best for your business to go for a digital menu instead of paper ones.
Sure, you could print your service list on paper and have clients throw it away once they’ve used it, but that’s wasteful and still necessitates contact. Instead, rejoice in the contactless, or digital, menu, which can be accessed via smartphone or computer from any location.
Benefits of digital menus:
The majority of restaurants currently offer effective printed menus. Restaurant digital signage, on the other hand, provides limitless customization and convenience. Digital menu boards are useful since most quick food or QSR businesses rely on rapid consumer feedback to maintain their customers’ attention.
You may have many items on display with various graphics every few minutes using this technique. You may simply display a special menu for lunch, dinner, or particular days of the week using this method. Traditional printed menus are unable to give this level of ease.
Steps to make a digital restaurant menu:
● Decide where you’ll serve your menu.
This can help determine the size of your menu. If you’re utilizing social media, for example, ensure your graphic is resized to match the channel’s optimal aspect ratio. Also, to accommodate today’s contemporary smartphones, consider vertical aspect ratios.
● Make use of a grid, pay attention to the order of things.
Your menu will be more orderly if you design it in columns and rows. To make it easier for readers to browse your menu, divide it into parts with clear, consistent headings.
● Use typefaces that are simple to read.
Save the fancy typeface for posters and signage that are bigger and bolder. In general, a contemporary san serif font is simpler to read on the web.
● Colors should be kept to a minimum.
Too much color can be distracting and increase the likelihood of clashes. Choose three colors from Spark’s smart, designer-approved color palettes or cycle between them. Here’s where you get bonus points for reiterating your brand colors.
Take a break from gazing at columns and start thinking about design now that you have all of your menu items put out on the page in a logical sequence. Select a color scheme for your menu that corresponds to your restaurant’s identity.
This may be as easy as selecting three colors for the menu or deciding to publish your menu in black and white to save money on printing costs.
● Sort the menu items into categories.
Sort the products into categories like appetizers, dinners, desserts, and so on. Then, according to your menu design worksheet, decide which menu items you want to appear most prominently on the menu; you may want appetizers to appear at the top of your menu, and you may want a specific appetizer to appear at the top of the list because it’s a star — high profit, high popularity. Simply rearrange your menu items until they appear in the precise order you choose on the menu.
● Remove anything that isn’t required.
Remember that your clients will be reading this menu on a small screen, so keep it as simple as possible. A paragraph describing the origins of your most renowned dish is probably not appropriate for a digital menu.
Save the juicy information for the Instagram story series that encourages people to visit the menu. Then double-check that your name and copy are consistent and that you include important details like pricing.
● Photographs of Restaurant Menus.
White space is beneficial on printed menus, and the more images or icons you provide, the more your clients will be diverted from your real content: the cuisine and those fantastic descriptions you just made.
You may wish to incorporate photographs of your most lucrative menu items, but they must be of good quality and printable. Because poor photographs are worse than no images, you may need to employ a food photographer to take these photos. Work on your food presentation first, then engage a photographer or a friend to capture the perfect menu shot.
● Choose a final menu layout.
Prepare a few design options to present to your stocktaking companies business partners and employees, and then vote on the one you believe is ideal for your restaurant’s brand. Your stakeholders will want to look through the content, including how you describe each menu item, as well as the costs and brand consistency.
After you’ve gone through the approval process, pick the meal you’re most enthusiastic about. You may even make a case for the design that, based on statistics from your restaurant’s point of sale, you believe would improve sales.