Park Inn | RBG Menu Design

  • Hotels & Accommodation
  • Carlson Rezidor Hotel Group

CHALLENGE: Increase profitability of the main and bar menus.

APPROACH: elliotts applied menu science techniques to the design and layout of the menu to improve profitability of the menu by guiding customers through their dish choices.

RESULTS: RBG saw a 23% profit increase on their new menus in the first month after the launch, with customers consistently buying higher margin dishes. Customers commented on the improved navigation of the new look menu and enjoyed the various new dish options.

TESTIMONIAL: The menu design matches table top and furniture, gives everything a rustic country style look. Customers like the concept of the table mat, it made the restaurant look different as well as the recycled paper, promoting a responsible business.All agree that there is a vast improvement on the offering compared to the previous menu.