There are many things that we will leave behind to keep this article as short and as to the point as possible. For example, if you analyze our first criteria, "How easy is it to use?" you can quickly find out that it is difficult to specify all the things that make a menu easy to use. There is no one correct answer for every restaurant out there. Unless you have a lot of customers trying out your menu, keeping track of what they are ordering and getting lots of feedback, you cannot be sure that you have created a user-friendly menu and that it is fulfilling its purpose to your goals. This is also true for traditional menus (hard-copies) as well as digital menus. We could create a whole article just expanding on how to tell a story through your menu, promote the dishes you would like to sell more, accent the titles of items, help people navigate through your dishes, and so on. We won't do that. Here, we will try to discuss the universal aspects of a digital menu.
Through our long career in the hospitality industry (HoReCa), we have learned that to define the best digital menu; the below criteria should be assessed:
1) How easy is it to use?
Regarding an online menu, there are some best practices that you should always have in mind. These best practices can be interpreted into the below features:
• Multi-level category structure (a menu should not show ALL the items in one long, never-ending page)
• Thumbnails(small photos) for dishes that get enlarged when clicked
• Promotional banners
• Popular dishes, special offers, recommended items, favorites, limited tags
• Allergens, diets, freshness and spiciness labels
• Clear differentiation between titles, descriptions, prices, tags and labels
• Multiple languages
• History of orders
• Search feature