Once a fairly humble piece of paper, the menu has evolved to become one of the most complex components of one of the most complex
Menus are one of the most complex aspects of one of the most complex businesses in the world — yet they’re often relegated to junior
The menu is the single most important piece of marketing collateral for any restaurant. A well-designed menu can consistently increase profits for any restaurant (whether
Next time you pick up the menu at your favorite restaurant, instead of making your decision right away, consider the psychology of menu design and
A restaurant is recognized for how it caters to cravings, eating styles, and wallet size. Sometimes a restaurant chooses to be recognized for going big.
What’s the coolest restaurant trend: cocktails that range from expensive to illicit. And when it comes to an alcoholic concoction, the possibilities are endless. Here
Stay warm with these 10 recipes for delicious winter drinks. They were tested by the team at Aaron Allen & Associates especially for you. (And
Menu Makeovers: The Art and Science of Menu Engineering and Design. So much of what happens in a restaurant is creative. All cooks like to think of themselves as artistes. It is, after all, called the culinary arts. But when it comes to the menu, that’s where science kicks in
A good restaurant menu design is key to any restaurant’s marketing plan. When you design a menu it should express your eatery’s personality, focuses your overall
One of the perks of my profession is getting to experience first-hand some of the best restaurants in the world. Each year I visit 300+
Hiring a menu consultant is an important step in boosting restaurant revenue. All too many restaurant menus are designed and printed at the local all
Guests won’t try every item on the menu, but every guest uses the menu. The restaurant menu is the single most important marketing collateral you
There are more demands on the human attention span than ever. Prescriptions for attention deficit medicine are ballooning. Could it be that we’re just being
Twice per year, you should go through a complete menu engineering and create your menu again to weed out low performers. Everyone that goes to
How many menus should you produce? Great question. It’s not an exact science, but there are some rules of thumb and planning considerations for menu
While there are a few restaurants that pride themselves on appealing only to stuffy food snobs and elitists, for the most part every restaurant can
There is now more culinary programming on television than ever before; 1000s of hours of it every week. Consumers are more curious and informed about
For the past 50 years, consumers became less interested in where their food came from than they had been in the 10,000 years that preceded
Regardless of where in the world you are, you have likely seen “World’s Best” claimed at a restaurant. Could be their hamburger, or their ribs,
The most effective way to invest marketing dollars is to start from within the restaurant and work outward in concentric circles. We recommend that 25%
Today’s consumer loves to learn something new about food, drink, and fun little factoids about food history and terminology. If you’re looking for new menu
Depending on your concept and format, restaurant placemats may be an appropriate extension of your menu and marketing strategy. What do you need to know
Globalization, food prices, financial motivations, and guest satisfaction all influence how often you should adjust your menu. When should you create a new menu? Here
We’ve all had that frustrating experience. You pick up a nice magazine, flip through it, and have an explosion of paper pour out. The cards
Table tents are being banned at a popular chain restaurant. Should you use table tents and other table top restaurant marketing options?
Imagine if you could print personalized menus for guests. It would be special, personal, and generate major “wow” factor. Why not do it?
Both menu engineering and menu design are important, but what’s the difference? What are the basic similarities and differences in menu engineering versus menu design?
When designing menus for restaurants, you should consider creating custom menu covers that go nicely with your visual branding, and convey your brand story and