10 menu design tips for digital menus that sell more

Classic menu engineering was invented for paper. On a phone, guests scroll instead of scanning a page, so some rules change. Here are ten that work for digital menus.

1. Lead with your best category

The first screen gets the most attention. Put your signature category or a chef's pick at the top, not the side dishes.

2. Keep categories short and clear

Five to eight categories with clear names ("Antipasti", "Pasta & Pizza") work better than many tiny ones. A sticky category bar lets guests jump straight to what they want.

3. Write descriptions that sell, briefly

One line of ingredients and one detail that makes the dish special: "Apulian burrata, slow-roasted tomatoes, pistachio pesto." Skip adjectives like "delicious".

4. Use photos selectively

A few great photos beat many average ones. Use them for signature dishes and desserts. On a phone, a small photo beside the dish works better than huge tiles.

5. Highlight, don't shout

Tags like "Signature" or "New" draw the eye. Use them on two or three dishes per category, not ten.

6. Keep prices simple

Show prices clearly, without currency clutter on every line if your theme allows. Group sizes on one line ("Regular 11.00 · Large 14.50").

7. Make dietary choices easy

Vegetarian, vegan and gluten-free tags help guests find options fast, and allergens shown on the dish build trust. See the 14 EU allergens guide.

8. Offer the menu in your guests' languages

Guests order more confidently when they understand what they're getting. See How to create a multilingual menu.

9. Match your room

Your digital menu should feel like your restaurant: elegant and dark for fine dining, airy for a café, bold for a bistro. Dishfolio's themes are a starting point you can fully customize.

10. Measure and adjust

Check which dishes get views and which don't, then adjust the order, descriptions and photos. See restaurant menu analytics.