NRN 50: By design

NRN 50: By design

Appropriate menu aesthetics promote spending, strong restaurant image

Menu design, layout and organization can encourage spending, highlight high-margin items and engage customers — if done properly. Veteran foodservice consultant Karen Malody, president of Culinary Options in Seattle, offers some tips and best practices on how a well-designed menu can help maximize sales.

And while Malody says she doesn’t typically think of commercial printers as having much influence on most aspects of menu creation, they can nevertheless play a contributin

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.