How to write great restaurant menu descriptions

by Steve Bareham

Your restaurant menu is read by 100% of your guests. It is potentially your most powerful communication tool. But how many food and beverage menus are strategized using all five senses that fire people's brain neurons? How many menus are created with understanding of how people make decisions?

If you do everything correctly, you can boost revenue by 20 per cent or more research reveals. Plus, you can improve customer satisfaction and boost repeat patronage. CBS News reports that your menu wording is "everything," and Gallup research says diners spend, on average, 109 seconds on restaurant menus. That's time that should be well spent to move people to the menu items that you most want to profile.

In this book, you get valuable insights into menu description writing and a system that can be easily followed. Words and visuals make a huge difference, and examples given in the book detail excatly how to do it.

There is also information on "blue-chipping," how to write benefits copy, and how to use Aristotle's ethos, pathos, and logos system to increase sales.

If you own or operate a restaurant, you should read this book and visit the educational resources provided in the live, online links.

55 pages, Kindle Edition

First published March 12, 2013

About the author

Steve Bareham has written 15 books (12 nonfiction and three fiction), through publishers such as Harper Collins, McGraw-Hill Ryerson, and EduServ. He teaches human resources, marketing, business communication, critical thinking, and cross cultural communication courses to management students at Selkirk College in Canada.

Reviews

[Barb Mode · Rating 5 out of 5]

I gifted this to a friend who owns a restaurant and who wants to create a new menu that is more exciting for diners to read. This seems to fill the bill...made me hungry just reading it.