A few months back, we asked the team at Back of House how they honestly felt about restaurants that use QR Code menus. Some of their answers surprised even us!
Today, we’re bringing back our panel of experts, and once again asking them to think like diners. This time, we’re taking a closer look at menus. At the risk of stating the obvious, your menu is kind of a big deal.
Every single decision you make – from the design of your menu to the items you offer to the words you use to describe them – can have a direct impact on how your customers order, how they interact with your staff, and whether or not they come back to your restaurant.
Making Smart Menu Decisions
In a recent conversation with Patrick McDonnell, founder of menu design specialists Flapjack, we discussed just how big an impact these decisions can have on the bottom line.
“We need to think about these things a little more intentionally,” Patrick told us.
“When you're running that much revenue through a single piece of paper,” he explained, “you should be highly incentivized to have that single piece of paper be as well structured as possible.”
Language Choice and the Customer Experience
That structure includes the language you use to describe your food. This language is part of your brand and it can play a big part in the impression you leave on your customers. So you want to choose your words carefully.
- Is your language striking the right tone, or are you just leaning into trendy food terms?
- Is your menu a reflection of your unique brand, or just a collection of the hottest restaurant menu trends in 2025? And how long will it be before these trends get stale?
- How does word choice impact the way your customers see you? Do trendy food terms make your menu look current and stylish? Or do your diners think you’re just jumping on the truffle-butter bandwagon?
These days, you can actually learn a whole lot about what your customers are thinking if you use your loyalty program data to its fullest potential. Some of the best loyalty programs offer features like real-time customer analytics, POS Integration and AI-powered insights.
Still, even with all of these sophisticated tools, there are some things the data won’t tell you, like whether or not first-time diners think your restaurant is cool. And there’s nothing less cool than jumping on a trend too late and sticking with it too long.
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The Back of House Team Talks Trendy Food Terms
Of course, the last thing we want is for your customers to think you’re not cool, so we’ve asked our panel of experts to tell you how they really feel about all those trendy menu terms. We hope these insights can help you make smart word choices on your menu.
Our Panel of Diners
- Hilary Young – Director of Marketing
- Judy Weightman – Editorial Manager
- Ashley Dunn – Marketing Manager
- Manisha Kishinchand – Design Strategist
What are some of your least favorite “trendy food terms” to see on a menu and why?
Hilary
I don't know that there are trendy terms that make me roll my eyes while looking at a menu, but I will say that the trend of restaurants being "Instagrammable" vs actually a great in-person experience is something I'm very much over.
I'm all for photo-friendly decor and nicely plated meals, but when the restaurant seems gimmicky or doesn't have quality food or service because they're prioritizing an aesthetic, I have no desire to be there.
Judy
Terms like "artisanal," "hand-crafted," and "curated" make me roll my eyes, but they don't prevent me from ordering a dish.
What does prevent — or at least discourage — me from ordering is cutesy names. Friendly's (RIP) used to call their shakes "Fribbles," which ensured I often skipped the shake upgrade.
And my corner deli used to have a sandwich they called the "Giddy-Up" — roast beef, pepper jack cheese, and horseradish sauce on a hoagie roll. Yummy! I would order one by asking for roast beef, pepper jack, and horseradish sauce on a hoagie roll, at which point the clerk would usually ask, "Uh, a Giddy-Up?"
"Don't make me say it," I would respond.
The name has to be teeth-grittingly cutesy, though. Another local favorite restaurant names their burgers after nearby neighborhoods — I've got no problem ordering a Mt. Airy burger, which is To Die For (avocado, grilled onions, grilled peppers, garlic aioli, Fontina cheese).
Ashley
Super fancy language for a regular slice of bread; caviar when it's completely unwarranted; things that are CBD-infused.
And home-style. What does that even mean? It makes me think of Cracker Barrel.
What are some other modern food and menu “trends” that just need to go away?
Hilary
I think the over-trufflization of every item on a menu has become a pet peeve. Truffle doesn't have to be added to everything! In fact, I'd argue that most dishes are really a lot better without truffles.
I also don't love an over-complicated drink menu. If I have to ask you what 3+ ingredients are in a particular cocktail, you're doing too much.
Judy
The only current food trend that annoys me — kale. It is nasty stuff that has been put to unholy uses. I want my Caesar salad with romaine, as Signor Cardini intended.
Ashley
No refills. And bringing a shot with the bill.
Also listing the calories next to the name of the item, or more generally, diet culture.
Manisha
My least favorite trendy items? Maybe Dubai chocolate. And cookie pop ups like Crumbl and Chip City.
On the other side of the coin, what are some old-fashioned things that you see on a menu that tell you a restaurant is out of touch or out of style?
Hilary
Hmmm this is a tough one! I think it's because I don't want to go to trendy restaurants. I want to go to restaurants that have exceptional food or service or ambiance — and bonus points for having all three!
I also think that sometimes it's fun to go to an old-school restaurant that is a little kitschy or tacky and to just lean into it. There's a bunch of old school Italian restaurants like that here in Philadelphia (including one where the wait staff bursts into opera arias in the middle of the dining room every 20 minutes and it's incredible).
It's always a good time at these places, but it's because your expectations are set for the experience.
Ashley
Not having any options for common dietary restrictions and not listing the allergens in the ingredients.
And most specifically, using Comic Sans type fonts.
Manisha
Breakfast places missing things like lattes or avocado toast. I also get frustrated when places can’t accommodate anything gluten-free.
Get Help With Menu Design and More
If you’re trying to cook up the perfect menu, thoughtful word choice is just one ingredient. There’s actually a lot that goes into the recipe. Fortunately, there are also a lot of service providers who can help you piece it all together to create the perfect menu.
Schedule your free personalized consultation with one of our in-house experts today to find out how!
