What's the difference between digital and static menu boards?
Digital menu boards use screens to display content that can be updated remotely and dynamically, while static menu boards are printed or fixed displays that require manual changes. Digital boards offer flexibility; static boards are more cost-effective and maintenance-free.
How to Create Restaurant Menu Boards
Overview
In a fast casual restaurant, the menu board does more than show what you sell - it helps people decide what to order, and how quickly they do it. When your menu board is clear and easy to read, customers move through the line faster, feel less pressure when ordering, and are more likely to choose higher-priced items. But when it's cluttered, hard to see, or confusing, people hesitate - and that slows everything down.
Studies show that customers spend an average of just 109 seconds looking at a menu before placing their order. That means you don't have much time to make a good impression or help them decide. The easier your menu board is to read, the better their experience - and the smoother your operations will run.
In this guide, we'll walk through simple and helpful tips to create menu boards that work well for fast casual restaurants. These ideas will help you serve customers faster and more smoothly, without overcomplicating your setup.
Positioning and Visibility
Where and how you place your menu boards in your restaurant has a big impact on how well they work. In a fast casual setting, customers often make their choices while standing in line, so the menu needs to be easy to see and read from a distance. If your menu board is too high, too low, or off to the side, people might miss it or have trouble reading it, which can slow down the ordering process.
Ideally, menu boards should be positioned directly above or behind the ordering counter where customers naturally look while waiting. This placement lets customers glance at the menu without moving their heads too much or turning around. If your space allows, consider placing additional boards or signage along the queue so customers can start browsing before they reach the front.
Visibility is about more than just location - lighting and glare also play a role. Make sure your menu boards are well-lit but don't create reflections or shine directly into customers' eyes. Matte finishes on printed boards or anti-glare screens on digital displays can help reduce eye strain.
Keep in mind that customers often have only about 90 seconds to decide what to order once they're at the menu. If they struggle to see or understand the options, they may rush or make mistakes, causing delays and frustration for everyone.
By carefully considering where and how you display your menu boards, you set your customers - and your staff - up for a smoother, faster ordering experience.
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Prioritize Readability
Making your menu board easy to read is one of the most important steps in helping customers make quick decisions. In a fast casual environment, people often scan the board in just a few seconds, so the fonts, colors, and sizes you choose can make all the difference.
Use clear, simple fonts - preferably sans-serif types like Arial or Helvetica. These fonts are easier to read quickly than decorative or script styles. Avoid using too many different fonts on the same board, as that can confuse the eye and slow down reading.
Contrast matters a lot. Choose colors that stand out from each other to make the text pop. For example, dark text on a light background or light text on a dark background works best. Avoid using colors that blend together or have low contrast, as they make reading difficult, especially from a distance.
Text size should be large enough to read from several feet away. Main menu categories and popular items should be especially visible. Smaller text can be used for descriptions or modifiers but avoid making anything too tiny or cramped.
Keep the layout clean and simple. Limit the number of menu items per section to 3-5, which helps customers scan the options faster and reduces overwhelm. Too many choices can cause decision fatigue and slow down the ordering line.
Remember, your goal is to make the menu board so readable that customers feel confident about what they want in under a minute. When readability is prioritized, it leads to smoother ordering, less confusion, and happier customers overall.
Strategic Layout
How you organize your menu board plays a big role in helping customers quickly find what they want and make fast decisions. A well-planned layout guides the eye naturally, reduces confusion, and speeds up the ordering process.
Start by placing your most popular or most profitable categories where they catch the eye first. Research shows that people tend to look at the top-left or center areas of a menu board first, so position your best sellers or signature items there. This can encourage customers to pick those items without much thought, which can improve both satisfaction and sales.
Group similar items together in clear sections. For example, separate your menu into Entrees, Sides, Drinks, and Desserts. This logical grouping helps customers scan more easily because their eyes know what to expect in each section. Avoid mixing very different items close together, as that can create clutter and confusion.
Within each section, try to limit the number of choices to avoid overwhelming your guests. Too many options can slow down decisions and cause "analysis paralysis." Keep it simple and focused.
Use visual hierarchy to highlight key items. This means making some items stand out more by using larger font sizes, bold text, colored boxes, or subtle background shading. Highlighting specials or best sellers this way helps customers spot them immediately.
Finally, keep modifiers and add-ons grouped in one area rather than scattered throughout the board. This keeps the main menu clean and lets customers quickly customize their orders after choosing the main dish.
Use of Imagery and Icons
Visual elements on your menu board can help customers understand their choices faster and feel more confident when ordering. However, it's important to use images and icons thoughtfully, especially in a fast casual setting where speed and clarity are key.
High-quality food photos can make dishes look tempting and encourage customers to try something new. But keep in mind that not every fast casual restaurant benefits from heavy use of photos. If you choose to include images, use only a few select shots of your best or signature items. Too many photos can clutter the board, making it harder to read and slowing down decision-making.
Icons are a great way to quickly communicate important information. For example, symbols for vegetarian, gluten-free, spicy, or chef's specials help customers identify suitable options without reading long descriptions. Icons should be simple, consistent in style, and placed near the relevant menu items to avoid confusion.
Avoid overly decorative graphics or backgrounds that distract from the menu content. Your goal is to keep the board clean and focused on helping customers find their order quickly.
From an empathetic standpoint, clear visuals can reduce the stress or uncertainty that some guests feel when ordering, especially if they have dietary restrictions or are visiting for the first time. Simple, meaningful visuals save time for both customers and staff, leading to a smoother experience.
Digital Menu Boards vs. Static Boards
When deciding how to create your restaurant menu board, one major choice is between digital menu boards and static (printed) boards. Each option has its benefits and challenges, and understanding these can help you pick what fits your fast casual concept best.
Digital menu boards use screens - often LCD or LED - to display menu content. One of their biggest advantages is flexibility. You can easily update prices, change items, or add promotions remotely without printing new boards. This means if you run daily specials, adjust for seasonal ingredients, or want to highlight limited-time offers, digital boards let you do that quickly and without extra cost.
Digital boards also support dynamic content like animations or videos, which can catch customers' attention. Plus, many allow for day-parting - showing breakfast menus in the morning and lunch or dinner menus later. This adaptability helps keep your menu relevant and fresh.
On the other hand, static menu boards are printed or fixed displays - usually made of materials like laminated posters, chalkboards, or printed panels. They are generally less expensive upfront and don't require power or technical maintenance. For restaurants with a stable menu and few changes, static boards can be a reliable, low-hassle choice.
However, updating static boards means reprinting or rewriting, which can be time-consuming and add costs over time. Also, they don't offer the same visual flexibility or ability to quickly swap out content like digital boards do.
Update Regularly Without Confusing Guests
Keeping your menu board up to date is key in fast casual restaurants where menus and prices change often. Here are some practical steps to do it right -
1. Set a Regular Update Schedule
Review your menu monthly, quarterly, or seasonally. This helps keep prices, item availability, and promotions accurate and aligned with what your kitchen can deliver. Out-of-date menus cause confusion and slow service.
2. Highlight New Items Clearly but Subtly
Use icons, colored boxes, or "New" labels to help customers spot fresh options quickly. Avoid adding too many new items at once, as that can clutter the menu and overwhelm customers.
3. Remove Low-Selling or Outdated Items
Use sales data and customer feedback to decide what to remove. Simplifying your menu by focusing on best sellers reduces complexity for customers and your kitchen.
4. Keep Pricing Consistent Across All Channels
Make sure prices match on digital boards, printed menus, and online platforms. Inconsistent pricing can confuse customers and damage trust.
5. Show Customers Your Menu Is Fresh and Thoughtful
Regular updates build confidence in your restaurant and make ordering easier for everyone - customers and staff alike.
By following these steps, you can keep your menu board current without confusing or overwhelming your guests.
Final Tips for Implementation and Testing
Creating an effective menu board doesn't stop at design and installation - it requires ongoing testing and adjustment. Involve your front-line staff early on; they understand common customer questions and ordering patterns. Their feedback can help spot confusing sections or missing information before the board goes live.
Test your menu board during both slow and busy times to see how customers interact with it. Observe if they hesitate or ask repeated questions, which could indicate areas that need improvement. Make sure the font size, colors, and layout work well under your restaurant's lighting conditions.
Gather customer feedback whenever possible. Even small changes, like adjusting text size or repositioning sections, can have a big impact on ordering speed and accuracy.
Remember, your menu board is a living part of your business - it should evolve with your menu offerings, customer preferences, and operational needs.
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Frequently Asked Questions
What font styles work best for menu boards?
Simple, sans-serif fonts like Arial or Helvetica are best for readability and quick scanning.
How many items should I list per menu section?
Limiting to 3-5 items per section reduces decision fatigue and speeds up ordering.
What size should the text be on a menu board?
Main categories and popular items should have large, easy-to-read text visible from several feet away, while descriptions can be smaller but still clear.
What's the best way to gather feedback on menu boards?
Use staff observations, customer surveys, or direct questions at the register to identify areas for improvement.
