Restaurant menus that raise the average spend at a glance
A well-designed menu sells. María Trifulca’s had to live up to its cooking.
In shortThe three key points of this case
A badly designed menu hides the dishes you most want to sell and confuses diners.
I designed the menus as a sales tool: hierarchy, highlights and a look true to the brand.
The menu went from a list of dishes to a tool that guides the choice and raises the spend.
The menu sells more than you’d think
A badly designed menu hides the dishes you most want to sell and confuses diners. It leaves money on the table.
María Trifulca’s food was excellent, but its menu neither showed it off nor guided diners’ choices.
Designing to guide the choice
I designed the menus as a sales tool: hierarchy, highlights and a look true to the brand.
- Dish hierarchy — highlight what you want to sell.
- A look true to the brand — the menu as part of the experience.
- Descriptions that whet the appetite — words that sell the dish.
- Practical format — easy to use and to keep up to date.
A menu that works for front of house
The menu went from a list of dishes to a tool that guides the choice and raises the spend.
Diners enjoy a more polished experience from the moment they open the menu.
Frequently asked questions
About this type of project.
Does menu design affect sales?
How often should you redo the menu?
Need something similar?
Want to be the next case study?
Start with a Diagnostic Session. I review your digital presence before the video call and you leave with 3 clear priorities.