A menu that reduces food costs?
Too good to be true? Here’s how it works:

The design professionals at Menu Works know how to call attention to the high-profitability items on your menu. We begin by helping you devise a menu strategy.

We need to know:

1. The food costs for every item on the menu.
2. Sales volume for each item.
3. The selling price of each item.

Menu Works has the software and expertise to cost your recipes. With the correct data, we can generate spreadsheets and graphs that will point to a menu strategy. By applying Menu Psychology, we will create a new design to attract your guests to the high-profitability items. Afterwards, we can measure and compare the profitability of your menu before and after the redesign.

The successful redesign will attract your guests to items with a high “contribution margin” (the difference between food costs and selling price).

That’s why we can say state-of-the-art menu design will lower your food costs and raise your average check.

Menu Psychology

Menu Psychology uses the elements of a menu to attract attention to items you want to sell more of.

Studies of eye movements show predictable patterns in how people look at menus. Where an item is placed on the page will strongly influence how well it sells.

“Primacy” and “recency” indicate that people have better recall of the first and last items they read. Rather than list items in order of price, you should organize each section to take advantage of primacy and recency.

Other techniques include flagging items as “new” or “heart-healthy,” offering items as signature dishes named after the chef or owner; and using photos, colors or larger type to call attention to certain items. These are just some of the Menu Psychology techniques that the design staff at Menu Works uses every day.

Take your business to the next level by calling the menu specialist. Ask for a free consultation with a Menu Works consultant. Look at our work, talk to the consultant and then decide if you want us to help you move to the next level of profitability.