Why Menu Design Matters More Than Ever
Over the last couple of weeks, I’ve had a dozen conversations that somehow all circled back to the same point: menu design.
So I figured it was time to write a quick blog about it.
Menu design (or menu engineering if we’re getting technical) is a huge part of what we do here at The Table. In fact, it’s one of our three core services, right alongside sustainability audits and hands-on training. Why? Because your menu isn’t just a list of dishes. It’s the beating heart of your operation.
Circular economy practices? They start with design. And for hospitality, that means three things:
- Good kitchen design ✅
- Good team design/structure ✅
- And yes, good menu design ✅
Let’s break that down because a menu designed with a sustainability lens can do so much more than just fill seats. It can support your bottom line and create real, lasting impact
Good Menu Design = Food Waste Prevention + Stronger Profit Strategies
A smart menu helps you
🌱 Prevent Waste
- Cross-utilise ingredients across multiple dishes (hello, smart mise en place!)
- Display portion sizes clearly to prevent plate waste
- Design dishes with longer shelf life in mind — pickling, ferments, preserves
- Create smaller, tighter menus
- Design out waste before it hits the bin (using mango in that dessert? Where’s the peel going? Tomato concassé — where do those seeds end up?)
🌱 Strengthen Communities
- Source locally and build tighter supply chains (can you share deliveries with the venue next door?)
- Name your producers and regions , call them out proudly on your menu
- Share their stories with your customers and team
🌱 Increase Profit
- Use layout psychology and price illusion to guide choices
- Build in natural upsell opportunities (add-ons, sides, pairings)
- Keep inventory lean and margins tight
- Cost and price correctly — not just for food cost but to stay competitive in your market
💡 Bonus thought: Instead of creating a separate vegan section, could your menu default to plant-based with the option to add meat? Less waste, less prep, better margins. Just something to consider.
It’s not fluff — it’s strategic, measurable, and essential.
A good menu can reduce food waste, strengthen your supplier relationships, and increase your bottom line all at once. And yet, most menus are still written on the fly, without a sustainability strategy behind them.
We think it’s time for that to change.
📞 Want to rethink your menu with us? We offer a hands-on Menu Design & Procurement service tailored to real kitchens, just call us to have a chat or share ideas.
