According to foodservicewarehouse.com, offering a separate menu for children can make them feel special. Since parents will also see the kids' menu, it is important to have a design, pricing structure and menu items that please both children and adults. Ninety percent of parents with kids between the ages of three and eight say that kids' menus are an important consideration when choosing a restaurant.
Create real menus. Menus that double as paper place-mats and crayons are great tools to distract toddlers, but kids who are five or older generally want to have their own menu. Consider offering paper place mats to very young guests, while giving smaller foldable menus to older children.
Avoid diminutive language. Try not to label kids' items using condescending titles such as "kiddie" and "pee-wee." Older kids generally want to be treated like grown-ups. They may be too embarrassed to order items of the menu with silly names.
Use bright colors and vivid images. Striking imagery is especially important for kids' menus. Photos on the menu can help kids order without the help of their parents. This is useful if the child is too young to read. Black-and-white menus that kids can color with crayons can help you save money on printing color materials.
Include puzzles, riddles and games. The more you give children to do in the menu, the more relaxed their guardians will be. Include simple puzzles such as mazes, word searches and connecting the dots. Real folded menus for the older children can include optical illusions, hidden images or math puzzles that don't require the children to write on the menus.
Offer healthy food options. According to foodservicewarehouse.com, "the majority of kids’ menus offer the same stereotypical fried dishes." Creating healthy food options for kids is a good way to differentiate yourself from the competition and make parents happy. Consider offering steamed vegetables, fruit cups, baked potatoes and grilled meats.
Price your kids' menu accordingly. The pricing for the kid's menu should be anywhere from one-half to two-thirds the price of the regular menu items. Make sure to do a cost analysis on the price of each item to ensure a working profit margin for your restaurant.