Although offering a massive menu can be a real selling point for your establishment, that might not be the best way to draw in new customers. After all, you don’t want to intimidate them with how much you can offer them. At the same time, you don’t want your menu to be too small. Here’s how you can redesign it to find that perfect balance.

Experiment with the Golden Triangle

If you are unfamiliar with the term, then you might not know what the golden triangle is supposed to mean. It’s rare when customers read a menu from top to bottom. In fact, it’s much more likely that their eyes will settle in the middle of the page. Then they will browse the right corner and then move onto the left corner. This is the golden triangle. Design your menu with this in mind – start by spotlighting your newest offerings or most popular items by putting them inside this zone.

Use Digital Menu Offerings

Although many customers will continue to flip through the menu once they are ready to order, don’t hesitate to design a good-looking website. On this site, you can have attractive digital menu offerings that are much easier to read. This comes in handy when your menu selections are posted on signs that could be full of small text or too much information, confusing the viewers by having too many different visual distractions.

Highlight Your Most Expensive Dishes

Another idea is to offer your most expensive dishes first. If you do this, instead of going from least expensive to most expensive, then you will convince your patrons to keep looking at it helps all other items seem more affordable.

Get Rid of Item Prices

Finally, consider a radical idea: get rid of item prices. For a higher-end eatery, this can be a great way to help your customers relax without making them think about how much they need to pay. Calmer patrons will be more inclined to order more.

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