How do you design a menu that raises the bill?

The menu raises the bill when the dish you care about sits at the top or where the eye lands, with its price beside it and without a thicket of descriptions. It does not rise if everything is bold and nothing stands out.

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Mark with the kitchen the three dishes you want ordered more. The miss is hiding the dish that pays at the bottom, in small type, under the starters. Cristina reorders the page with those dishes in the first glance, on the printed menu and in the PDF.

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Join a community for people who care how a brand shows up on the door, the menu and the phone—not just in a pretty PDF. We share brand judgement you can use this week: names, systems, applications and decisions that hold on the floor. No endless moodboards, no empty decks and no agency theatre. Short takes, clear examples and tips for local businesses that already exist and need to look like themselves at every touchpoint.