Don't set prices too high or too low

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3. Labeling of diets
Vegetarian, vegan, low carb and paleo diet, raw and food combining: the topic of nutrition has become more diverse than ever before. Your menu should give your guests certainty at first glance as to which type of diet is suitable for them. You don't have to follow every trend, but you should consider the kazakhstan phone data most important types (vegetarian, vegan, gluten and lactose intolerance, etc.). The respective dishes can then be marked with their own symbol, for example.



4. Ensure good readability
A menu must be easy to read, so the font size should be at least 12 points. Use a normal font, not a fancy one - your guests will thank you. A good contrast between the font and the background is also important: black letters are easiest to read on a light background. You should also always check for correct spelling. And a tip: in tourist areas and big cities, it is an advantage if you also provide your menu in English.



Pricing is an important factor in the success of your business. Here, too, it is important to find a balance . If you write a menu with low prices, you will make little or no profit. A menu with high prices could attract fewer guests. Writing a profitable menu that will delight your guests depends on your individual cost and pricing calculations . These factors also play an important role:

The prices of your immediate competitors
The quality of the food
your gastronomy concept
The income situation at your location


Tips for psychological pricing

Some tried and tested techniques from psychology can help you optimise your menu and achieve higher sales. For example, are you familiar with the anchor effect ? ​​It is based on the fact that people are influenced by comparison values ​​when making decisions. Therefore, list your most expensive dishes or wines at the top of the menu - this anchor ensures that the cheaper dishes behind them appear even cheaper when reading.

But don't sort your menu from expensive to cheap, as your guests will then only focus on the price. Mix expensive and cheap dishes to make price comparisons more difficult. Another helpful thing: don't give round amounts. But many guests have seen through the 99 cent game. Prices like 9.80 euros instead of 9.99 euros appear more serious. You should also avoid using the euro sign when displaying prices . Your guests feel less "payment pain" and are prepared to spend more money. To comply with legal regulations, however, you should include the note "prices in euros" in the footer.