Service menu?

C

clnfrk

New member
I have been currently using the menu setup that I received while attending the Detail King seminar in Pittsburgh. I never really liked this menu from the start and felt that the design and layout left alot to be desired. Also, when looking it over, it is almost like reading a small novel. Way too much verbiage and technical descriptions for the general public. I doubt most, if any potential customers would actually take the time to read it in it's entirety.



With that said, I am looking to create or have someone create a simpler, more eye appealing menu of my services. This is where I would like to get some ideas from you guys. Do you think a tri fold style brochure would be my best option? What about design and graphics? Is there some type of software, or anything similar where I can basically just add my verbiage to an existing template to save time and money?



What forms of menus are you fellow professionals currently using? I really need to start making my presence in the business known and would appreciate any feedback you can offer, thanks.
 
A friend of mine just redid his. Tri fold with menu on one side and company info on the other. He does much more than detailing, so he used up the space well.



Business Cards, Postcards, Flyers, Brochures, Letterhead & Envelopes Overnight ~ by OvernightPrints.com is what many of us use. They do quality work and very much worth the money. They will send you samples. I get my postcards through them for mailings.



I suggest MS Publisher. I know of some guys that used to go through graphic artists that now do it themselves. They understand the market and what to include on the art work and can make a better flyer, menu, postcard, then an agency.



Too much verbage is a good thought...customers want their car done, and sometimes do not even want the explanation of what you are doing. Thus, too much info. interferes with their thinking. You want to "lock" in, or book the apppointment, not answer 10 questions and then have them say, "I'll call back."



Make sure you use terminology that the customer understands. More and more are not putting any prices on the menu. Put the best money maker for you right in the center, or where the eyes go first--this is why top brands are at eye level in the grocery store.



That should give you a few things to consider.



Rob Regan
 
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