With us, your menus are no longer a construction site. First and foremost, we help you with the legally compliant design. There are many pitfalls here. Unfortunately, many of them are only noticed when the trouble is already there. That’s why we can give your menu an all-round check and tell you which information is mandatory by law, how to avoid misleading information, what to consider when using names, images or graphics and how you can avoid warnings or angry customers.
\nBut it can’t hurt to use the power of psychology and use a clever design of the card to get your guests to spend more money unnoticed. We’ve got some red hot “menu hacks” for you here.<\/p>\n
Your food or beverage menu is more than just a compilation of information. It is your flagship and if you design it cleverly, you can positively influence your sales. We show you how:<\/p>\n
Hack 1: Well groomed appearance<\/strong> Hack 2: Personal touch<\/strong> Hack 3: Leave out the \u20ac – sign!<\/strong> Hack 4: Expensive dishes and drinks up!<\/strong> Hack 5: Words speak louder than actions<\/strong> With us, your menus are no longer a construction site. First and foremost, we help you with the legally compliant design. There are many pitfalls here. Unfortunately, many of them […]<\/p>\n","protected":false},"author":1,"featured_media":429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\n
\nAs simple as it may sound: the be-all and end-all is well-kept cards. Cards that are sticky, dog-eared or even have food scraps. in the eyes of many guests allow conclusions about the cleanliness of the kitchen and arouse flight instincts. Prices or ingredients that have been changed by hand also look unprofessional. A new edition costs less than the losses you have to cope with if the guests don’t feel comfortable with you and word gets around.<\/p>\n
\nA personal touch will make your guests feel more comfortable and welcome. For example, if you tag your waiters’ favorite dishes or include a photo of your smiling chef. The affectionate request to contact the waiter with questions or special requests is also well received. Yes, it’s annoying when the already far too skinny fitness Barbie would rather have a salad without dressing with her chicken instead of fries, but here, too, you have to clearly weigh up the extra effort against customer satisfaction. You can also mark your guests’ favorite dishes or drinks as “bests”. This is also well received and helps with the decision.<\/p>\n
\nThe human being is simply knitted. According to studies, a price appears lower if there is no currency symbol behind it. A note in the footer “All prices in Euro” is quite sufficient.<\/p>\n
\n“The guest buys from the top” says an old proverb and it’s true! Of course, one might think that the common thrifty person is first deterred but far from it: guests are lazy and often do not read to the end. In addition, we are influenced by rankings and the further down a dish is, the less good it can be. The thrifty person, on the other hand, reads to the end and is happy to get full or drunk more cheaply from page to page.<\/p>\n
\nDescribe your dishes and drinks! Sure, in the end, what’s on the plate or in the glass has to be what’s on the menu. This also applies to images. If you have a photo of a burger with patty, sauce, lettuce, tomato and cheese next to your “Chef’s Burger”, these are exactly the things that must be on the burger.
\nThis is the legal situation. The hack at this point is that it can be well worth putting a little more heart and soul into describing your food and drink. Would you rather have a “Schnitzel with mushrooms and potatoes” or a “Tender hand-beaten pork schnitzel with delicious breading on roasted porcini mushrooms and buttered potatoes”? Saliva must be dripping from the corners of your guests’ mouths as they read the menu, and the second description of the dish also justifies a higher price.<\/p>\n","protected":false},"excerpt":{"rendered":"