Group your most profitable items together.
Donâ€™t use dollar signs.
Let your menu be a tour guide. This can be accomplished through photos and/or creative text. Consider hiring a copywriter to craft a compelling menu.
Keep your menus clean â€“ no grease and no food or water stains. Get rid of worn or torn menus.
Update your menu and prices at least once a year.
Build your menu around popular items.
Make sure your staff is thoroughly trained and has memorized the menu.