Saturday, January 30, 2010

Menu Psychology: A Lyrical Approach

A recent New York Times article points out that “menu engineering” is extremely important to running a successful restaurant.

According to the article, restaurants dealing with the recession are “hoping that some magic combination of prices, adjectives, fonts, type sizes, ink colors and placement on the page can coax diners into spending a little more money.”

I guess that’s no surprise when you consider that the menu is probably the most valuable marketing communication tool for any restaurant—but just what are the best practices for creating a menu? And do those best practices translate to other industries?

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Posted by Richard Bloch

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