Personalized recipe printing design to enhance restaurant style business opportunities
2021-09-03 13:06:12
Introduction: The menu is undoubtedly the most important printed promotional item in the restaurant, and it is the basic means of restaurant promotion. A well-made recipe not only improves the dining atmosphere, but also reflects the style of the restaurant.
Recipe is undoubtedly the restaurant's main print promotional material, is the basic means of catering promotions. A well-made recipe not only improves the dining atmosphere, but also reflects the style of the restaurant. Producing exquisite recipes can make customers feel comfortable and happy to have more meals; they can use recipes to guide customers to try high-profit dishes to increase the restaurant's income. Therefore, many shopkeepers have made a lot of efforts in the production of recipes.
The common recipe materials include leather cover (the cover can be bronzing hot silver, stainless steel LOGO, embossing, etc.), the menu paper can be photo paper, copper plate paper, specialty paper, etc., and some customers want unique use of bamboo slips, cloth And so on.
There are many principles and layouts in the design and production of generic recipes. For example, they are categorized according to cooking techniques, arranged according to raw material categories, and arranged by price grade. But no matter how it is arranged, the following questions are worth our attention:
First, the status of the signature dish must be highlighted in the recipe design. The restaurant should put its most characteristic and best dishes on the front page of the recipes, and use the large-size color photos and concise words to recommend them and guide customers to place orders.
Second, the recipes on the production design choice dishes are generally 80-100 (including snacks, cold dishes, restaurant dishes can be reduced in appropriate amount) on it, too much but not conducive to the guests a la carte, is not conducive to the chef's production. If it is a fast food restaurant, the menu on the menu will be greatly reduced. Because fast food is sold at the time, the variety is complex and certainly not fast.
Third, the dishes on the menu should be artistic and should be easy to understand. Such as "early birth to your child", "old and young peace", although the name of the dish although artistic, but it is difficult for customers to understand the use of their dishes, production methods and taste. Therefore, it is possible to make it clear by taking a clarification. For example, if you push the yarn to the moon, you can add "Razor-burning pigeon eggs" as an annotation. (Of course, stores that do marketing using creative names are not counted)
Fourth, recipes must be taken into account when designing, copying and serving. Many restaurant recipes do not pay much attention to meeting the a la carte needs of different numbers of diners through component standards, thus hindering the operation. For example, if two to three people eat at a restaurant, if the recipes on the menu are all for 10 people to eat, I really don't know how to point. If there is a small arrangement, guests can order more dishes.
Fifth, food photography is the most important point in the design of recipes, image shooting, creative design and other artistic feelings to enhance the spirit of customer enjoyment. How to express the freshness, deliciousness, hygiene, and beauty of food makes people covetous. How to express the texture of food, soft, crisp, delicate, hypertrophic, slick and so on.
Sixthly, the ideal size of the dish design is generally 23-30 cm, and the total area of ​​the text does not exceed 50%. The less the better, has adapted to the modern fast-paced life.
People use food as their day. Every consumer has numerous hotel restaurants, large or small, around them. How can you attract customers to enjoy food? I believe that a well-printed, well-designed recipe will bring good results.
Recipe is undoubtedly the restaurant's main print promotional material, is the basic means of catering promotions. A well-made recipe not only improves the dining atmosphere, but also reflects the style of the restaurant. Producing exquisite recipes can make customers feel comfortable and happy to have more meals; they can use recipes to guide customers to try high-profit dishes to increase the restaurant's income. Therefore, many shopkeepers have made a lot of efforts in the production of recipes.
The common recipe materials include leather cover (the cover can be bronzing hot silver, stainless steel LOGO, embossing, etc.), the menu paper can be photo paper, copper plate paper, specialty paper, etc., and some customers want unique use of bamboo slips, cloth And so on.
There are many principles and layouts in the design and production of generic recipes. For example, they are categorized according to cooking techniques, arranged according to raw material categories, and arranged by price grade. But no matter how it is arranged, the following questions are worth our attention:
First, the status of the signature dish must be highlighted in the recipe design. The restaurant should put its most characteristic and best dishes on the front page of the recipes, and use the large-size color photos and concise words to recommend them and guide customers to place orders.
Second, the recipes on the production design choice dishes are generally 80-100 (including snacks, cold dishes, restaurant dishes can be reduced in appropriate amount) on it, too much but not conducive to the guests a la carte, is not conducive to the chef's production. If it is a fast food restaurant, the menu on the menu will be greatly reduced. Because fast food is sold at the time, the variety is complex and certainly not fast.
Third, the dishes on the menu should be artistic and should be easy to understand. Such as "early birth to your child", "old and young peace", although the name of the dish although artistic, but it is difficult for customers to understand the use of their dishes, production methods and taste. Therefore, it is possible to make it clear by taking a clarification. For example, if you push the yarn to the moon, you can add "Razor-burning pigeon eggs" as an annotation. (Of course, stores that do marketing using creative names are not counted)
Fourth, recipes must be taken into account when designing, copying and serving. Many restaurant recipes do not pay much attention to meeting the a la carte needs of different numbers of diners through component standards, thus hindering the operation. For example, if two to three people eat at a restaurant, if the recipes on the menu are all for 10 people to eat, I really don't know how to point. If there is a small arrangement, guests can order more dishes.
Fifth, food photography is the most important point in the design of recipes, image shooting, creative design and other artistic feelings to enhance the spirit of customer enjoyment. How to express the freshness, deliciousness, hygiene, and beauty of food makes people covetous. How to express the texture of food, soft, crisp, delicate, hypertrophic, slick and so on.
Sixthly, the ideal size of the dish design is generally 23-30 cm, and the total area of ​​the text does not exceed 50%. The less the better, has adapted to the modern fast-paced life.
People use food as their day. Every consumer has numerous hotel restaurants, large or small, around them. How can you attract customers to enjoy food? I believe that a well-printed, well-designed recipe will bring good results.
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