How To: Add a Menu to Your SinglePage

Having a searchable menu online is extremely important in an age where 93% of people are reading online menus before choosing where to dine. People are constantly turning to search engines and review sites like Google, Bing, Yelp, and TripAdvisor to research restaurants, and if you’re not in the places that matter online, chances are you won’t be discovered by new diners.

It’s equally as important to keep menus up to date! When customers are looking for places to eat, they want the most accurate information. If you change menu items seasonally, or even if you just have price or ingredient updates, you should always reflect those changes online as well.

With SinglePlatform, it’s easy to update your menu in our portal. Of course, you can always take the DIFM (Do it for me) approach, but if you prefer to handle menu updates on your own, we’ll show you how in this tutorial.

How to Add a Menu

Adding a menu to your offerings is done by clicking the Add new menu button toward the top right of the Menus section. Customers can select which menu to read on your SinglePage from the Menus dropdown. This is a great way to handle daily specials, seasonal specials, or a holiday menu.

1. Click on the Add a new menu button. A blank menu will open.

2. Enter your Menu Name and Menu Description.

3. Now enter your Section Name (this is required).

4. You can add a Section Description.

5. Next, start adding the items that belong on this menu.

6. Click the Save Draft button when you’re done.

7. Then click Preview to see how it all looks on your SinglePage.

8. When you’re finished, click on Publish.

How to Add Nutritional Information

Add nutritional information, like a spice rating, the amount of calories a menu item has, or a diet type, once you have added items to your menu. This additional info will appear on your SinglePage.

1. Click on the menu item you would like to add information to.

2. At the top of the screen, check-off what kind of information you’ll be adding. This will add the option to each menu item.

3. Click into an item where you want to add the nutritional information, and check the boxes applicable. The nutritional information will appear on your Singlepage and listings menu.

4. Optional: If your info has a range, you can check-off the box labeled Price Range or Calorie Range and enter your low and high numbers to create a range.

How to Update Prices

Each item that has a price can be updated by clicking on that item, and then clicking in the price field. You can also add a label or unit price to your item to help your customers understand what they’re getting.

1. Click on the item in your menu that needs a price change.

2. Click inside the price field and update the price.

3. Optional: You can add a Price Label to help clarify what your customer is buying.

4. This is how it will look on the SinglePage

5. Optional: Use a Price Unit if you sell this item by the dozen or some other quantity.

6. This is what it will look like on your SinglePage menu.

7. If you need to remove a Price Label or a Price Unit, go into the field and delete the content, un-check the boxes, then click Publish. Your content will then be removed.

Having your menu online is extremely crucial for driving more customers to your business! It’s easy to update your menu in the SinglePlatform portal to ensure it’s always accurate and up to date. We hope this tutorial was helpful. Happy updating!

Your Menu Matters This Year at the National Restaurant Association Show

Your restaurant’s menu tells your story. It highlights your culinary strengths and shows off your brand persona. It’s the first thing handed to customers as they sit down for a meal. But, would you be surprised if they’ve already researched it online before stepping foot inside your physical location?

If your restaurant was a movie, your menu would be the script. And that script can determine whether or not you’re a blockbuster hit.

Your menu matters.

And that just happens to be our theme for this year’s National Restaurant Association (NRA) show. Our goal for the event is to educate you on how to get the most out of our menu. Stop by our booth (6482) for tips, tricks, and insights into how to make your menu stand out online and in-house.

You also won’t want to miss out on an exclusive free event that we’ll be hosting with famed menu engineer Gregg Rapp. “Rappid Menu Boot Camp” will take place May 21st & 22nd at the SinglePlatform booth. Gregg will give you a one-on-one consultation where he’ll offer content and design suggestions for your menu. With a properly engineered menu, you can see an increase in restaurant profits. And what business owner doesn’t want to make more money? Spaces are limited, so book your spot today!

Get Your Free Spot Today!

There are many ways to maximize your menu’s potential so you can provide customers with the information they want while wowing them with your offerings. Below are just some of the topics we’ll be discussing in our educational sessions at the NRA show.

Your Online Presence

As mentioned, it’s quite likely that people are looking for your menu online before deciding to make a reservation or stop by your restaurant. Oftentimes, your online menu is the first impression. With the majority of people turning to the internet to research before choosing a place to dine out, online presence is crucial. And without a searchable menu, you risk being undiscovered by new customers.

The impact of your online menu can be compared to that of a sidewalk sign or newspaper flyer before computers existed. People are looking. They want information at their fingertips, instantly. Having your menu available online allows potential diners decide if your restaurant has what they’re looking for.

Still, about half of those people researching places to eat don’t even know what they’re in the mood for. They’re performing this online research in order to find out. This is the part where you can maximize opportunity even more. How?

With how you present your offerings.

Remember what we talked about earlier. Your menu is your movie script. It tells your story. So, be creative. Paint the picture of the meal with words, so that by the time the reader has finished, they’re already picturing themselves in a seat at your table.

You may be thinking, “how can I make a basic steak more interesting?” It’s actually easier than you think!

Gregg Rapp, the Menu Engineer encourages restaurateurs to be descriptive when it comes to menu items. Don’t just call it a strip steak and potatoes. Describe it. It’s the NY strip steak with fresh herb butter, whipped garlic potatoes and Urban Farm’s tri-colored heirloom carrots.

Cue the mouth watering.

Once you get those online researchers through your door as customers, your physical menu will have its time to shine.

The Physical Menu Design

Once they sit down, customers are only spending a few minutes looking at your menu, so make it count. Be strategic about where you’re placing items on the page. Hotspot research shows that the human eye is often drawn to the upper right corner, so put a show-stopping meal option there (find another place for the chicken nuggets).

When it comes to the architecture  of the items, you should take it a step further than just randomly placing them on a page. There is a strategy behind a well-executed menu that utilizes both art and science. And it has an effect on how customers order.

Gregg Rapp has put over 35 years of research into perfecting menu design. His studies have revealed some pretty interesting facts, like those mentioned above. Those are just some of the insights Gregg has provided to restaurants through the decades. Gregg has a wealth of knowledge that can be utilized to maximize your menu’s potential.

It’s clear that your menu is more than just a sheet of paper. It helps to uphold your brand presence online and in your restaurant. It tells your story.

Although it may seem like a challenge to get your menu just right, we think we can help you out. Menu education is important to us. And we want to share it with you.

At SinglePlatform, online menu management is our bread and butter.  Physical menus are Gregg Rapp’s. If you’re attending the NRA, you won’t want to miss the opportunity to learn what can make your menu successful.

About the Event

Gregg will be providing  you with a free one-on-one menu consultation during “Rappid Menu Boot Camp” at the SinglePlatform booth. He’ll take a look at your current menu, offer suggestions, and provide you with ideas based on what he’s learned from decades of experience. And of course, we’ll be there to answer any questions you have about your online presence.

This free event will take place from Monday, May 21st through Tuesday, May 22nd at SinglePlatform’s booth (6482) in the North Hall.

The NRA show is May 19-22 at McCormick Place in Chicago, IL.

Your menu matters. We want to help you make it shine.

Reserve your spot today

3 Ways Restaurant Menus Are Changing

Working at SinglePlatform keeps me busy looking at menus from across the country all day. Recently I have noticed how frequently restaurants change their restaurant’s menu and it led me to take a further look into how and why menus change. We live in a world where people have all sorts of likes, dislikes, aversions and curiosities when it comes to food. Here are some changes that you might want to consider implementing on your menu.

1. Seasonal Menus

According to Rewards Network, 59% of diners report being more likely to purchase items labeled seasonal on a restaurant menu. Using seasonal produce can also increase revenue for restaurants by reducing the cost of ingredients. Naturopath Claire Georgiou from Reboot with Joe brings to our attention that eating seasonally is good for our bodies. Citrus season is perfectly placed in the winter when we need vitamin C the most. Eating seasonally is also more environmentally friendly. Seasonal foods require less agricultural efforts to grow.

2. Super Foods

Many chefs are incorporating the use of super foods into their menu. Ancient grains, seeds, nuts, goji berries and acai are just a few of the popular super foods featured on menus today that promote health. Restaurants concepts from quick serve to fine dining restaurants are putting superfoods on their menus. Food Industry Analyst, Elaine Tecklenburg notes that oatmeal, a popular super food, has jumped in popularity by 15% in recent years.  The spreading trend shows that there is a demand from customers for these super foods and eating the way our ancestors did is becoming more and more relevant.

3. Organic Produce

Some people think that organic is just another word for expensive, but you really can taste the difference. Organic Consumers writer Sue Hoye reports that a restaurant in Washington, DC is has shifted to a menu that is certified organic. With 95% of the produce being organically sourced, diners can now eat a dinner at Restaurant Nora and rest assured that they are not consuming any added chemicals or pesticides. According to Dr. Edward Group from the Global Healing Center, eating organic benefits us by eliminating pesticides from our diet, usually provides us with fresher produce than GMO alternatives and is better for your conscience. Many Chefs (like Alice Waters in an NPR interview) agree that organic food tastes better than GMO foods. While other restaurants may be slow to go full organic, many are jumping on the wagon with this trend and making the most of it.

The fact of the matter is, restaurants have always and will continue to change their menus. Whether you are changing for pricing, trends or just adding some new specials, your menus need to be changed everywhere. Over 50,000 restaurants in the US are already using SinglePlatform to help them stand our everywhere that matters online. Get Started.

2016 Menu Trends

Anyone who has ever read a cookbook from the 1950s knows that tastes change over time. Ingredients that were popular five years ago may fall out of favor while other foods will be invented or rise from obscurity.  Restaurant owners need to keep up to date on what foods consumers want this year. Check out these 2016 menu trends:

The restaurant industry is fast-paced. Is your restaurant keeping up with the latest trends and technology? Make sure that you check out SinglePlatform on Instagram, Facebook, and Twitter for more marketing tips and industry news.

How to Write the Best Menu for Your Bar

Here at SinglePlatform, we have bars on our mind as we prepare for The Nightclub and Bar Show 2016. For all the bar owners, we want to provide a few tips on how to best write your menu from a marketing prescriptive. The menu is the first thing that people are handed when they sit down and will be seen by almost everyone who comes in. Pay attention to your menu and make sure that it portrays the right image of your bar. 

You will want to focus on highlighting signature items on your menu. This allows you to create something for the bar to be known by, which can help create repeat customers. For example, if your bar is located in a college town, name an appetizer based off of your school mascot. If that doesn’t appeal to you, another idea would be creating an eating challenge. For example, eat 50 chicken wings and get a free t-shirt and your picture posted on the wall.  

Also you should remember that your menu is more than a list a food. It’s a piece of content marketing. Use memorable and fun names for dishes. You can base names off your location, the history of the bar, or pop culture. These names add to the overall ambiance and can enhance a customer’s experience.  

Word placement within the menu is also important. You want to strategically write out your menu, for example, placing the names of drinks above the descriptions of drinks. This may seem like a small task but it can have an impact on your sales. If the names are easier to see, the drinks are easier to order, which can result in more sales. 

If you liked these tips, make sure to check us out at the Nightclub & Bar Show 2016 March 7th-9th. We will be raffling off a free iPad at booth #1124. Don’t forget to stop by Ron Cates’s Breakout Session: You’re Social, Now What? Take Your Social Media Strategy to the Next Level on March 7th at 10:00am.


15 consumer-driven menu trends: Infographic

Diners are mobile, aware and always looking for the next big thing. How can restaurants keep up with trends and avoid fads? Check out our latest infographic to learn:

What diners want now

Locally sourced ingredients, more vegetarian and pescatarian options and smoky flavors are on the rise.

(Search) window browsing is more prevalent – and more mobile

Mobile search is here to stay, and diners expect more information in their hands, when and where they’re searching.

How to freshen up your menus

With new flavors, new descriptions and a mobile-friendly viewing option.


[Infographic] Fun in the Sun with Online Menu Search

Summer may seem a long way off, but in the restaurant world, businesses are already gearing up for this hot dining season.
At SinglePlatform, we collect some really interesting data on what consumers are searching for and viewing when it comes to online menus. This original infographic provides some interesting insights into diner behaviors online. For example, did you know?:

  • Seafood is the #1 cuisine-related search term
  • San Diego, San Antonio, Austin, Chicago, and Charlotte are the cities that searched for food most often
  • Pricier restaurants have more menu views online
  • Tablet users spend more time perusing a single menu than desktop viewers
  • August 23rd was the summer date with the most menu views last year

Check out the infographic in full below, and learn how you can get your

business’s menu online

 with SinglePlatform.

SinglePlatform Menu Data Infographic