Your menu structure on platforms isn’t just a logical ranking. It’s a customer journey you design to maximize the average order value and satisfaction.
The first category should be “Our Best-sellers” or “The Most Popular”. Place your 3 to 5 best dishes here. 40% of clients do not scroll beyond the first category.
The second category should be your formulas/menus. Customers who scroll a bit are in “exploration” mode and are receptive to grouped offers.
Limit the number of categories to 6-8. Too many categories dilute attention. Group similar items: “Salades & Bowls” instead of “Salades” + “Bowls” + “Poke”.
Category names should be clear and descriptive. “Our Burgers” is better than “The Chef’s Creations.” The customer is looking for a type of dish, not a creative concept.
Place desserts and beverages at the end of the menu, but with attractive photos. They represent your highest profit margin and are often impulse orders after having chosen the main course.
Join the Fooderise community
Get more tips like this one straight to WhatsApp. Free, no spam.
Join the channelA correction or a suggestion?
Are you a vendor, a restaurateur or an industry expert and you spotted something to correct or complete? Help us keep this article up to date.
Suggest an improvement