Tips For Profitable Menus 2.0 - Flipbook - Page 6
TIPS FOR A
PROFITABLE MENU
A well-designed menu will draw guests in, address their needs
and maximise revenue. Discover how to strategically design
your menu with these simple and subtle principles.
1. USE GOOD DESIGN PRINCIPLES
•
Ensure your paper or digital menu design matches the
character and design of the bar.
•
Include images. Research shows that drinks images can
increase sales.
•
Split drinks into sections but maintain a consistent look
and feel.
2. CLEAR AND CONCISE LANGUAGE
•
Use simple language to explain items on your menu.
•
Include descriptions for your most profitable or premium items
to help them stand out and increase perceived value.
3. CAREFULLY CONSIDERED LIST
•
The more options on the menu, the harder the decision is
to make.
•
A well-structured menu should include 5-8 items per section.
•
If you need to remove drinks, remove those that have the
highest pour cost percentage or those that are average in
terms of profitability and popularity – this allows you to focus
on more profitable options.