5 simple tips to build a better menu
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5 simple tips to build a better menu

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VIRGIN BLOG_Week 6_ Delivering the Goods-1

1 // Showcase your local suppliers

Sales can increase as much as 40% when you promote the local producers who grew/raised/baked/made the food. Buying locally also encourages your chef to change ingredients with the seasons, and your menu will become far more fresher, tastier and creative!

Not buying locally yet? No sweat! You can use FoodTrade’s food search to find your nearest suppliers of any ingredient.


 

Ethical_Chef_22 // Increase & highlight vegetarian and vegan options

With livestock contributing to nearly 20% of greenhouse gases, customers are getting clued up on the importance of reducing their meat intake – vegetarianism and veganism is on the rise.

Now while we’re not suggesting you cut the fillet steak or the BLTs, it’s never been more important to make sure you’ve got enough meat-free options on your menu.

Clearly label these options, along with allergens, on both the menu and your website, so that you’re not stopping anyone from enjoying your delicious food.


 

menu design3 // Keep it simple 

Food is precious, and removing any mystery and streamlining a menu keeps the focus on helping a diner find their next meal, stress free.

• Keep the menu short, stick to one page, if you can.

• Use an easy to read font and size, and spend time designing your menu so it matches your brand.

• If your menu is super short, consider ditching the table menu and writing it up on a blackboard or large brown paper roll. Not only does it look pretty neat, it’ll allow you to change and update items each day, and save money on printing costs. Ideal for cafes or small restaurants.


letter4 // Describe the food

Don’t say it’s just mac ‘n’ cheese, say it’s homemade macaroni enveloped in creamy Cheddar cheese slow-baked with a crispy bacon crust, and so on. We eat with our eyes, and by visualising the meals we’re about to eat, we get more excited and receive more satisfaction from the whole experience.

Don’t go as far as pictures though. That never works. Unless you’re biggest market is foreign-speaking tourists.

 


restaurant-prices

5 // Be clever with prices

Prices that end with .99 do tend to signify value, but not quality. Prices that end with .95 are better, as they appear friendlier. Better still, drop the pennies altogether, leaving a clean, simple design. Dropping the £ sign too will remove any negative triggers associated with spending money.

 


If you want more tips onto how to build a better food business, shout to us at comms@foodtrade.com or on Twitter @FoodTradeHQ and we’ll leap at the chance to help you out. If you’d like to find better local ingredients to showcase on your menu, you can use FoodTrade’s food search for free, from anywhere in the world.

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