The Psychology of Menu Design

A menu is more than just a list of dishes; it's a strategic marketing tool that can significantly influence what your customers order. When designed correctly, a menu serves as a sophisticated guide, leading diners on a culinary journey while subtly steering them toward your most profitable items.

The Golden Triangle

Eye-tracking studies reveal that diners' eyes naturally gravitate to the middle of the page first, then travel to the top right, and finally to the top left. This area is known as the "Golden Triangle." successful restaurateurs place their high-margin specials here to ensure maximum visibility.

The Power of Typography

Fonts convey flavor. A handwritten script suggests a rustic, artisanal experience, while a clean, sans-serif font screams modern and efficient. Mixing typefaces can help distinguish categories, but too many can cause visual clutter. We recommend using no more than three distinct fonts to maintain a cohesive brand voice.

Color Theory

Colors trigger appetite. Red and yellow are known to stimulate hunger (think fast food giants), while green denotes freshness and health. Blue, curiously, is often an appetite suppressant, so use it sparingly unless you're a seafood joint.