Brand & Customer Experience
Menu Design & Packaging
The menu and packaging as commercial surfaces: structure, hierarchy, legibility and the ordering decisions a guest makes in under a minute.
The business problem
A guest reads a menu for less than two minutes and decides inside it. Sequence, hierarchy and description carry more commercial weight than most operators assign to them.
What we analyze
- POS sales by item and daypart
- Recipe yield, portion and current purchase price
- Popularity and contribution margin
- Kitchen capacity and menu complexity
01What We Do
Menu design is where the commercial work becomes visible. We take the decided structure and pricing and turn it into a document that is read in the order it should be read: category sequence, item hierarchy, description length, price presentation, and the treatment of the items the business wants to sell.
Packaging is handled with the same logic — legibility, handling, heat and the unboxing moment a delivery guest experiences instead of a dining room.
02Our Approach
Design cannot fix a menu that is too long or priced wrongly; it can only present it more attractively. Where structure is the problem, we say so before designing around it.
What You Get
- 01Menu structure and hierarchy
- 02Menu design in Arabic and English
- 03Item description writing
- 04Price presentation treatment
- 05Packaging design direction
- 06Print-ready production files
- 07Sequence designed around what should sell
- 08Legibility tested in the venue’s own light
- 09Descriptions written to sell, not to list
- 10Packaging treated as part of the same system
Our Approach
- 01
Structure
Categories and item order set before layout.
- 02
Write
Descriptions written in both languages.
- 03
Design
Layout, hierarchy and price treatment.
- 04
Proof
Printed and checked in the room, then released.
Frequently Asked Questions
Should prices be aligned in a column?
Usually not — a price column invites the menu to be read by price rather than by dish. Placement after the description generally reads better.
How often should the menu be redesigned?
Structure should be reviewed with every significant menu change; the design itself far less often, or the brand loses familiarity.
Related
SolutionMenu Strategy, Engineering & PricingA structured study of what your menu sells, what each item earns, and what to change — item performance, food cost, pricing, product mix and menu structure.- ResourceMenu Engineering TemplateAn editable restaurant workbook for menu engineering, with structured inputs, working calculations and an action-ready summary.
- ResourceRecipe CostingAn editable restaurant workbook for recipe costing, with structured inputs, working calculations and an action-ready summary.
- ToolFood Cost CalculatorFood cost percentage and gross margin for a single item, from its cost and selling price.
- ToolMenu Pricing CalculatorThe price an item needs to hit a target food cost percentage, before and after VAT.
- ArticleReading a menu as a commercial documentA menu is the only document every guest reads and the only one that sets revenue and cost at the same time. Here is how to read yours as a commercial instrument rather than a list.
More NORIVA services
All Services →- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Brand & Concept PositioningPositioning, identity and the way the concept presents itself.
- Customer ExperienceThe experience across the branch, the app and everything between them.
- Spatial & ExperienceWhere the brand meets the room: signage, menus, packaging, wayfinding and the details guests touch.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
Menu Design & Packaging request
Tell us about the business and what you need, and we will come back to you.
Start a Project
The menu and packaging as the two pieces of design a customer always sees.