Designing a drink menu is no easy feat. If you’re not getting yours designed professionally, consider the following tips as you create your own.

1. Brand Consistency

First, consider the look and layout of your menu. The ‘feel’ and the colors should match your establishment environment and your logo. Making sure your drink menu is consistent with your brand is the first step in building trust with your customer.

2. Don’t Overwhelm The Customer

Next, you’ll think of what drinks you want to include on your menu.

You don’t want to overwhelm your customers with drink options but you don’t want to limit them either.

There’s not definitive number of options you should have but a general rule of thumb is to have 10-12 cocktail options along with a beer and wine list unless your establishment is known for specializing in a specific liquor category.

3. Get Creative

Cocktail names should never be an afterthought. The name is a lot like a wine label and can account for than 50% of the reason a customer will select a drink option.

Make sure to create a signature drink name as well that ties in with your establishment name, logo or mission.

4. Make Them Want It

Drink descriptions are just as important as drink names. Use descriptive terms like “crisp”, “refreshing”, “tangy” when describing cocktail ingredients to create a picture in your customer’s mind about their drink options.

5. Point Out Your Specialties

Make sure your customers know what’s special about your drink options. Are any ingredients locally sourced? Do you hand blend everything together? Emphasize anything that makes your delivery special.

6. Format Your Drink Prices

First, make sure to include drink prices. You are more likely to have a customer purchase multiple cocktails when prices are listed.

Second, listing drinks from most expensive to least expensive can prove more profitable.

Third, don’t include the dollar sign with the price. For higher end establishments you can even leave off the cents or include ‘.00’ which can seem more upscale.

For more casual environments, end prices in ‘.49’ or ‘.95’ to make the prices seem more inviting.

7. Direct The Customer’s Eye

You want your customers to choose high margin menu items and there’s a few ways to nudge them towards those options.

Customers tend to look at the top right-hand corner of the menu first. After this spot, peoples’ eyes go to the first and last few items on the menu. To push your most profitable drink items, place them in these spots.

You can also visually emphasize high margin items by placing boxes around their titles and descriptions or separating them from menu options using different fonts and colors.

Be choosy about which items you do this with. Usually one or two per drink category is plenty. More than that and the effect wears off.

At Royale Brands, our in-house design and marketing team can help design a menu for you when you purchase our products.

Contact us today to start carrying Royale Brands products in your business!

The post Design Tricks To Create A Drink Menu That Sells appeared first on Royale International Beverage Co..

In Western culture, we are always looking for the next best thing. We want to be faster, stronger, healthier.

However, we are also resistant to change which means we enjoy what we are comfortable with. Our favorites include smoothies, sandwiches, burgers. We end up wanting a healthy spin on our comfort foods so we can stick with routine but feel better about what we’re consuming at the same time.

Introducing, “better for you” foods. They’re foods that might not be perceived as healthy (or unhealthy really) but have room to be improved. As varying versions hit the market, these items ultimately end up separated into ‘good’, ‘better’, ‘best’ categories.

The idea of “better for you” products has taken off in the last decade along with this wave of healthier products.

“Better for you” can mean several things but typically means that something is healthier than the average version of it. This can mean an item is naturally sweet, cage-free, grass fed. You name it.

Take slushies for example. They’re sugar water which isn’t exactly a health beverage. But studies show that customers are more comfortable purchasing slushies if they are made with real fruit juice instead of high fructose corn syrup. They are still aware of the fact that fruit juice is sugar but like that the product seems less processed than the average slushie.

Educating customers about the beneficial nutritional aspects of your offerings can create a profound level of trust which can carry through to other purchases they make at your establishment and boost your overall sales.

Below are three of the top buzzwords when promoting a “better for you” beverage program:

No HFCS

This means no high fructose corn syrup. HFCS has gotten a bad rap for being overly processed and manipulated to be sweeter than what nature intended. Is it harmful? No. But does it sound appealing? No.

Gluten Free

Your customers have been conditioned to associate the term ‘gluten free’ with ‘healthy’. Most quality beverage products are naturally gluten free.

Naturally Sweetened

For fruity beverage offerings, it is a huge advantage to be able to market them as ‘natural’ or ‘naturally sweet’.

This is a good place to start when marketing a “better for you” beverage program but are not the only options. Talk to your customers and ask them what they would like to see improved on your beverage program.

Just a heads up- Royale Brands actually offers several products that boast these benefits.

Contact us today to start carrying Royale Brands products in your business!

The post Sell More By Offering “Better For You” Frozen Beverages appeared first on Royale International Beverage Co..