Designing Your Perfect Restaurant Menu Board

Your menu board is one of the easiest ways that you can increase your sales and profits—in fact, it’s one of the least expensive ways you can increase your cash flow. When you properly design a menu board in Los Angeles County, CA, you can attract attention to your top sellers and profit generators, letting the items with smaller margins hang out on the sidelines. Restaurateurs who use the following principles have noticed that their sales increased, especially on the highlighted items. Here’s how to design an effective menu board:

  • Use clear fonts: The worst thing you can do is use hard-to-read fonts on your menu board—customers won’t strain to read them. In some cases, if it’s too hard to read your menu, people will give up and look for another restaurant. Simple serif or sans-serif fonts, clearly contrasting colors and plenty of negative space can help make it easier on readers.
  • Consider your color palette: Did you know that the human eye can’t focus on red and blue at the same time? That’s one reason why you need to consider your color choice carefully—no blue fonts on red backgrounds, unless you want to drive your customers away. Whether you choose a light or dark background, make sure the text contrasts and is easy to read.
  • Dedicate the most space to your most profitable items: When designing your board, think about your per-item profit margin and use that to decide what you want to feature. For example, fast food restaurants often see the most profit on combo meals, so those are usually featured prominently in the bottom right-hand corner, often with photos. (Obviously, what works for fast food is not going to work for a high-end eatery, but the point stands.)

    Decide how you can group those items together to attract attention and encourage customers to order what you want.

  • Think about how a customer orders: Your menu board should sync up with a customer’s ordering sequence. You’ll need to do some research, but think about how a customer orders—do they pick the entrée first, then a side and finally a beverage? Organizing your menu to reflect that pattern can turn a profit.
  • Limit choices: If you have too many choices available on your restaurant menu in Los Angeles County, CA, your customers will get overwhelmed. Many people, when faced with a variety of options, get bogged down in the details and either can’t decide or give up trying. There is plenty of research to support the idea that keeping your menu board to three to seven choices per category is a winning strategy.
  • Brand it: In this digital age, you can’t afford not to brand your menu board. Customers take photos and put them on Yelp and Google Reviews to share the menu with others—make sure they know whose menu they’re looking at. (Again, this is a good reason to make your menu easy to read.)

Need a custom restaurant menu board in Los Angeles County, CA? Call or stop by ID Graphx today to see what we can do for you.

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