Today restaurants constantly develop new ways to influence customers’ decision-making to take a certain action and look for expressing restaurant’s personality through the menu. In fact, the restaurant industry has its own special methods of psychological strategies called menu design.
The psychology of menu design includes six principles: the paradox of choice, semantic salience, eye movement patterns, menu competition, the power of words, and social proof.

Four menu designing categories make up the menu engineering matrix: puzzles, plowhorses, stars and dogs. Stars are popular and profitable, puzzles are not popular but profitable, plowhorses are popular but not profitable, and dogs are both not popular and not profitable.

Menu designers study the visual and verbal psychology behind why people order certain items—and use that valuable information to design menus in a way that maximizes restaurant profits.

A well-crafted menu can mean the difference between profits and loss. In our short courses, you will explore the most important menu design techniques and valuable elements that are chosen specifically to get your customers to feel a certain way. You will be designing your own menu with creative approaches for naming (different ways of writing descriptions for fine dining, casual and family restaurants), organizing, selling expensive menu items and highlighting items that enhance the appeal of your menu and increase overall revenue.

You can also get menu design consultancy from us as well as menu design course.  The development of a new menu starts with a good idea. Studio Green & Awake can assist with converting an initial idea into a marketable innovation. This idea is either proposed by the client, or we can work together to come up with promising ideas through brainstorming. We’ll make sure your well-designed menu will be tantalizing and bestseller.

The course is designed for professional chefs, restaurant owners, hospitality professionals and food service professionals.