Menu Design: A Review of Literature


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ÖZDEMİR B., ÇALIŞKAN O.

Journal of Foodservice Business Research, vol.18, no.3, pp.189-206, 2014 (Scopus)

  • Publication Type: Article / Article
  • Volume: 18 Issue: 3
  • Publication Date: 2014
  • Journal Name: Journal of Foodservice Business Research
  • Journal Indexes: Scopus
  • Page Numbers: pp.189-206
  • Akdeniz University Affiliated: Yes

Abstract

The objective of this study is to review the relevant literature on
menu design in an attempt to identify its dimensions and effects
on customers’ restaurant experiences. Based on previous research,
this review shows that menu design has four main dimensions:
menu item position, menu item description, menu item label, and
menu card characteristics. Furthermore, it is identified that menu
design has potential for influencing the item-ordering behavior of
restaurant customers. Menu design has two dimensions that have
considerable effects on customers’ menu item perceptions in four
domains including value, quality, healthfulness, and taste. Given
the scarcity of research that incorporates evidences and concepts of
previous studies into one single study, this review allows for broadening
the understanding of menu design and it also forms a basis
for future research.