After looking at the reviews and appreciating the décor of the restaurant, the hungry and a little intrigued customer sits at the table and holds that treasure chest of temptations that is, in fact, the menu.
Those who have entered the restaurant have expectations, flavors that are already spinning in their heads and a little desire to be surprised, even if in the end they have to choose a traditional dish.
But above all, by browsing the menu, that person decides if and how much to pay. And everything will depend, in this first meeting, on how you thought and presented your menu.
Philosophy, tone of voice, description of the dishes. The menu is a small journey into your way of conceiving cooking.
There is no need to be a starred restaurant to have a philosophy in the kitchen, even the trattoria has its own way of interpreting typical local dishes, has made a selection of courses for specific reasons and has a family tradition linked to food or local to tell. people have chosen to enter “your home”, they want to know you and need to trust before eating something cooked by you. So prepare your palate with the right words, choose whether to speak in a friendly or refined tone and describe the dishes carefully (without exaggerating). You will see that the desire will increase.
2: The images
To complete the presentation of the dish, many decide to add a photo to the description. In the case of tourist menus this choice can certainly be sensible, but be careful not to use photos from the internet or amateur photos. You would risk the opposite effect and you could lose appeal.
Therefore, prefer an excellent professional photographer specializing in restaurant work, otherwise it is better to leave room for the imagination with a good text. (see point 1)
We come to the pecuniary. Depending on the target of your restaurant, the customer will be more or less interested in the price in relation to the dish. In any case, avoid prices with cents that so much supermarket makes and immediately detract from the quality of the dish. Hiding the price, decreasing the font or changing the font is not recommended: therefore avoid disproportions but, at the limit, use a softer color than the one used in the description. Aligning the prices to the right and listing the dishes in a descending manner, from the least expensive to the most expensive, is certainly good practice: the customer expects this type of layout and will not be forced to give more weight to the price because he had to look for it in a non automatic.