the art of menu design

Place high-profit items at the top and bottom of menu sections due to a psychological effect called "primacy and recency," where people tend to remember the first and last items they see. 

Use vivid, descriptive language to make food sound more appealing and stimulate customers' senses. Balance creativity with clear explanations of the dishes. 

A well-designed menu should be attractive and easy to read, using a color scheme and fonts that match the restaurant's overall brand. 

Incorporate "negative space" (blank areas) to prevent the menu from looking cluttered and to make it more balanced and pleasant to read. 

The goal will be to design a restaurant specials menu card for a BBQ joint. Brandon will be using Illustrator CC for the initial restaurant design concept, content layout, and graphics planning. Photoshop CC will be used for food design imagery and final layout, plus the menu mockup. 

Uncover the art & science behind crafting menus that sell. Learn 7 secrets to entice guests: strategic layouts, vivid descriptions, prime placements, pricing psychology, mouthwatering photos, concise options & tempting specials. 

Every menu is a carefully constructed to persuade you into making certain decisions, predominantly ones that will ultimately make you spend more MONEY. The psychology behind menu engineering is backed by science and countless hours of research, and covers aspects such as positioning, color theory, use of buzz words, controlled costing and more.