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BEVERAGES MENU (BEVERAGE AND MENU DESIGN (FACTORS BEVERAGE MENU DESIGN IS…
BEVERAGES MENU
BEVERAGES
Liquids made for consumption
Form of Stimulants like Tea,
Coffee, Milk or as refreshers
CLASSIFICATION OF BEVERAGES
ALCOHOLIC BEVERAGES
Produced by the introduction of yeast for fermentation into substance such as fruits, grain, molasses, and plant extract. Contain 2% to 75% of liquor.
FERMENTED BEVERAGES
WINE
Fermentation of grape or other fruits such as cherry,apricots,pears by the addition of yeast
BEER
Fermentation of grain with yeast with the addition of hops. Malt beverage
DISTILLED BEVERAGES
Produce from alchoholic fermentation
Distilled beverages are
Rum, Whisky/
Whiskey, Vodka, Gin, Brandy, Tequila.
Also called spirits. Flavored and
Sweetened spirits are called Liqueurs
NON-ALCOHOLIC
BEVERAGES
refers to non-intoxication drinks or soft drinks. Diluting spirits like rum and coke,whiskey and soda water,gin and tonic water. Enchances colour & flavour and eye appeal and classifed as Stimulants and Refreshers
Refers to non-intoxication drinks
or soft drinks
Diluting spirits like rum and coke, whiskey and soda water,gin and tinic water
Not only adds to the taste
Also enchances colour & flavour and eye appeal
Classified as Stimulants and Refreshers
Fruits Beverages, Soda/Carbonated Drinks, Tea Drinks and Energy Drinks
BEVERAGE AND MENU DESIGN
FACTORS TO MAKE RIGHT FORMAT
Simple and easy-to-read font selection can make the
drinks menu organized and attractive
Right format to make it more appealing and easy to
understand
The price for each menu should be clear and not
confuse the customer
FACTORS BEVERAGE MENU DESIGN IS ALSO IMPORTANT
Customers easy to make choices and
order.
Easier for customers to view the menu
and place orders
Easier for customers to see the types of
drinks that have been segregated (types)
They can find in each section.
Entice customers to try them out
The beverage menu maintained and
consistent can also attract customers.
Variety and subsequently entice
customers to try it out.
The accompanying image is a marketing
strategy to increase the sale of the item
HOW TO DESIGN A SUCCESSFUL BEVERAGE MENU
HAVE A SEPARATE DRINK
MENU
more practical and better job of showcasing your options
PUT THOUGHT INTO THE
NUMBER OF OPTIONS
INCLUDE
Good to have at least 8-12 different wine, and beer options
KEEP YOUR MENU UPDATED
Be sure to add new offerings, Specials and remove products. Also consider seasonality
INCLUDE DRINK
DESCRIPTIONS
To helps customers make a decision and to upsell certain drink :
a short but effective
description
USE CREATIVE COCKTAIL
NAMES
To attract customers and become more interesting
STRATEGICALLY FORMAT
DRINK PRICES
Include the price of drink on your menu from most expensive to least expensive
DON’T LIST CALORIES
Consumers don't want to see calories listed next to their beverage
STRATEGICALLY PLACE
PROFITABLE DRINKS
Attract the eyes of your customers