Good food photography is very expensive, and you have better places to invest you money if you own a restaurant. Avoid pictures, as they are one dimensional, and do nothing for the senses of smell and taste. You would certainly want to highlight the dishes that produce the most profit for your establishment. In addition to sizzle and artistry, you menu should be about convenience. People generally know about what they want, and a steak eater isn’t usually interested in fish, and is almost never interested in vegetarian items. All the chicken dishes should be highlighted together, as should be the steak, fish, and vegetarian offerings. Within each category, especially the entree section, your offerings should be grouped. Appetizers, salads, entrees and desserts should be presented in that order, so even if a diner doesn’t want the each course, he or she will know where to find them. Your menu should flow just like a full course meal would. But, the fonts should be on the large size, because older folks with weak vision are the biggest spenders. This is about food and fun it is not a college catalog or a corporate prospectus. Sponsored Links How to Use a Menu TemplateĪ menu must not be too large in size or in pages.
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