Ever wake up one morning and think to yourself:
“Jeepers self, if only I could add additional services to my offline consulting!”
If so, you’re definitely not alone… this pandemic has to end *some time* and people (ideally!) will return to the Great Outdoors (read: venture out of their house) to visit the gym, go shopping and most importantly for this article…
Go out to eat!
Well, here’s the thing.
Ever wonder how restaurants can … encourage? … their patrons to order what they (the restaurants) want them too?
If so, you’ll love the following article (and be sure to return here when done so you can benefit from the rest of the goodies I found online for you):
thehustle.co/meet-the-menu-engineers-helping-restaurants-retool-during-the-pandemic/
There, you’ll learn about:
“…The subtle power of a restaurant menu
An engineered menu won’t convince you to order something you normally wouldn’t. The point is to reach you at a moment of indecision. Torn between 3 different dishes? A well-designed menu is laid out so that your eyes gravitate toward the priciest dish.
Say you unfold a two-page menu. Your eyes will almost always follow the same reverse “Z” pattern: Top right, top left, bottom right, bottom left.
One-page menus are different; most people’s eyes land about ⅓ of the way down from the top, then move up, then scroll back all the way down….”
and
“…Another strategy: If you’ve noticed shops selling dishes that feel particularly over-the-top — say, the $1k “Golden Opulence Sundae” from Manhattan’s “Serendipity 3” dessert shop, or Ben & Jerry’s 20-scoop Vermonster — you might have stumbled across a “decoy item.”
As Gregg Rapp, a prominent menu engineer who has worked in the industry for 38 years, explains it, decoy items are not actually designed to be ordered.
The goal, he says, is to “get dopamine kicked into your brain.” You probably can’t afford to buy a golden sundae, but its mere existence excites you about the rest of the menu….”
Good stuff indeed.
The art of restaurant menu consulting is something that could be grand for a tutorial, cheatsheet, challenge and more! You could break it down like so:
Step 1.) Understand how use whitespace & design correctly
www.vsag.com/the-importance-of-menu-design/
www.logaster.com/blog/menu-maker/
Step 2.) Look up restaurant menu template ideas
pos.toasttab.com/blog/on-the-line/8-tips-for-effective-menu-design
inspirationfeed.com/restaurant-menu-design/
Step 3.) Add it to your offline consulting!
www.webfx.com/industries/food-beverage/restaurants/
www.lek.com/insights/ei/digital-restaurant-delivery
www.crowdspring.com/blog/how-to-start-a-consulting-business/
Your takeaway?
The pandemic has caused bunches of businesses to either close or have to turn on a dime…
Why not learn the skills that local restaurants will need once the economy is better… and become the local Consultant of Choice?
Enjoy!
Get Started Here
You’ll love what you learn… Promise!