PAR Technology : Why Restaurant Menu Design Matters

Colors- Not to get cerebral, but there is a lot of science behind the psychology of colorand why certain colors invoke different feelings. Restaurants have been basing their entire personalities on colors for decades, which is why when you drive down any fast-food restaurant row you're met with a sea of red logos; red helps speed up blood flow, which, in turn, makes you feel hungry.

As with everything, use color in moderation. If there are too many colors on the page or if everything is the same color, it can dull the effects of using color psychology and confuse customers.

Text-Text fonts and sizing are also important design elements that can give a menu extra flair, both online and when printed. An easy way to use fonts is to use the largest fonts for your most popular items and menu sections, then use a smaller font for the menu item name, and an even smaller font for the item description.

It's ok to use fonts with a little more flourish as well. If your restaurant has a font theme that works for the logo, use it as a header. Splash it around on the page to give the menu a little life, but don't overuse it, especially if it's harder to read in smaller sizes.

Some text doesn't need to be included. Dollar signs can cause people to think about the price of a dish, so avoid using them. If you can, include the price at the end of the description, so customers still know how much things cost, but can't easily scan prices. If a price ends in something other than '.00,' try writing the price as 10.5.

There are even laws on the books dictating menu language. If a menu item features grilled chicken, it can't be microwaved chicken with dark lines painted on it. If something is described as 'fresh,' there are rules dictating that it can't come from a can, be frozen, or be anything but fresh. Weights and totals fall under simple rules.