Your menu is one of the most powerful tools in your restaurant, but it’s often overlooked.
In this episode of Flipdish Takeaways, Menu Geek, Annica Wainwright explains how restaurants can use menu engineering, menu psychology and smart design to influence ordering behaviour and improve the customer experience.
Before founding 2Forks, Annica spent 16 years as a food critic, analysing restaurants and guest behaviour. That experience eventually led her into menu engineering, helping hospitality brands design menus that guide decisions, highlight profitable dishes and turn first-time guests into regulars.
In the episode:
Menu engineering basics
How to analyse your restaurant menu and apply behavioural psychology to improve performance.
Common menu design mistakes
Why certain areas of a menu become “menu Siberia,” where dishes are placed but rarely noticed.
Digital menus and upselling
How digital menus can reduce costs, make menus easier to optimise and create new opportunities to increase spend.
AI and menu innovation
Including experiments with an AI-powered menu for The Real Greek, helping guests navigate dietary needs.
Customer insight
Three simple questions that reveal what customers really think about your restaurant and why they recommend it.
Why menu engineering matters
A well-designed menu doesn’t just list dishes, it guides customer choices, improves the guest experience and drives revenue.
Small changes in layout, wording and placement can make a significant difference to how guests order.
Watch the full episode to hear Annica’s insights on restaurant menu design, digital menus and menu psychology.
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