I recently came across the following article "Menus by design" that makes some very interesting reading. It is by Nick Lander a venerated writer in the Financial Times and he hits the nail on the head with his comments.
For me the main bug bear I have with so many menus is the spelling mistakes often found within. With todays use computers to type/write a menu and the easy use of spell checking to correct them it is still amazing how many mistakes you will find. Simple grammar and misuse of culinary terms often abound.
It is however Mr Lander's opening comment that really does hit home "Menus are the financial and marketing lifeblood of any restaurant" It should be the first thing to entice your customer in to your establishment and it reflects and sells the skills of your kitchen and will be the first point of sale for the front of house staff - so why not a bit more design?
For me the main bug bear I have with so many menus is the spelling mistakes often found within. With todays use computers to type/write a menu and the easy use of spell checking to correct them it is still amazing how many mistakes you will find. Simple grammar and misuse of culinary terms often abound.
It is however Mr Lander's opening comment that really does hit home "Menus are the financial and marketing lifeblood of any restaurant" It should be the first thing to entice your customer in to your establishment and it reflects and sells the skills of your kitchen and will be the first point of sale for the front of house staff - so why not a bit more design?
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