| Menu design can be an intimidating affair for those | | | | The prices on your menu also play an important part |
| who are not particularly artistic or logical when it | | | | of the amount of sales that you can make. For |
| comes to design. It needn't be though, with many | | | | example many restaurants will round prices up to |
| companies more than capable of offering their | | | | standard price points, such as £5, £10 and |
| services to do the work for you. Despite this, there are | | | | £15 etc. However if you list your items just |
| plenty of people who wish to design their own menus, | | | | below these points, such as £4.95 or |
| and if you are one of those, follow these tips about | | | | £4.90, the items will indeed look cheaper in the |
| how to place and structure your items in order to | | | | eyes of the customer, much more than the simple |
| stand the best chance possible of making a profit. | | | | amount of 5, or ten pence. It's all about psychology! |
| Placing items on your menu also plays a vital role | | | | If you would like your staff to be actively promoting |
| when you are promoting your more profitable items. | | | | the items on your menu which carry a higher profit |
| On a solo page layout, it's a proven fact that the more | | | | margin, you could run a staff incentive scheme. These |
| profitable items should be placed on top and bottom | | | | types of schemes will work in just about every |
| thirds of the template. In addition to this, your more and | | | | restaurant, when one of the chosen items is ordered, |
| most profitable items should be placed in the middle of | | | | the staff member will receive a "point", which when |
| any categories of food, or drinks as this is where the | | | | tallied up could mean they are given a cash bonus, or |
| customers will look. | | | | a different prize. |