| Many restaurateurs who are looking to have | | | | great tip on how to organize your takeout menu |
| takeout menus printed feel that they need to be | | | | to highlight higher priced delicious dishes is in the |
| formatted differently than their dine-in menus. | | | | upper left hand corner once the menu is opened. |
| Sometimes this is effective, but it doesn't always | | | | Studies have proven that since we read left to |
| need to be the case. Unless the regular menus | | | | right, beginning in the upper left hand corner, |
| are bound in leather and on parchment inserts, a | | | | which is the first place a customer's eyes will |
| takeout menu can almost always follow the same | | | | gravitate to upon opening the menu. Accompany |
| format, with the exception, perhaps, of adding | | | | that menu item by a mouthwateringly delicious |
| coupons or takeout specials. Another thing to | | | | photo of the dish and you've just made a sale! |
| consider when determining how to organize your | | | | How to Organize Your Restaurant Takeout Menu |
| restaurant takeout menu would be size, which | | | | with Folds in Mind |
| would be dependent on whether the takeout | | | | Many times a take out menu is also meant to be |
| menu is to be a bi-fold or tri-fold format. | | | | utilized for direct mailings. With that in mind, a |
| Keep It Simple: Stay Close to the Dine-In Format | | | | tri-fold layout seems to work best, and of course |
| In terms of cost and turn around time, sticking as | | | | the middle section of the reverse side would be |
| close as possible to the original format is always | | | | area left for the address information. Inside, the |
| advisable. Most often the printer already has a | | | | menu is usually arranged in three columns and |
| digital file for your menu that can easily be printed | | | | would follow the normal menu format. On the |
| as a takeout menu. Prices may change | | | | reverse, the dishes or specials that are meant to |
| periodically, so that is something that will need to | | | | be highlighted would be on the flap that will be |
| be checked as orders are submitted for takeout | | | | stapled on top. When the menu is used in this |
| menus. After everything has been proofed and/or | | | | way, the address will be on the front of the |
| corrected on the master file, it will simply be a | | | | mailing, and specials, coupons or targeted menu |
| matter of deciding whether or not to add | | | | items would be on the back when the mail is |
| coupons and specials to the menu. | | | | flipped over. |
| Adding Coupons and Specials to the Menu for | | | | Learning how to organize your restaurant takeout |
| Takeouts | | | | menu or pizza menu is much easier if online |
| Should coupons or specials be added, the best | | | | templates are used when creating the menu. Most |
| area to place them would be along the right hand | | | | printing companies have an assortment of |
| side of the page as it is facing you. When adding | | | | templates that can be customized to take the |
| coupons, the length of the paper is increased | | | | guesswork out of design and layout. In fact, if |
| accordingly. For example, if the standard menu | | | | interested in direct mailings, most menus can be |
| can be printed on 8.5" x 11" paper, adding coupons | | | | printed and posted for less than the cost of a |
| on the right might make it advisable to print on a | | | | single stamp. Have some menus printed to send |
| size that is common to tri-fold menus, which | | | | with takeouts as patrons order food, and have |
| would be 11" x 17". | | | | some made for direct mailings. This way you've |
| Placing Higher Priced Dishes Strategically on the | | | | saturated your market with advertising and |
| Menu | | | | created a takeout menu, all at the same time. |
| Whether a menu is going to be bi-fold or tri-fold, a | | | | |