MenuSpring is a new service that allows restaurants to host their menus, pictures and other information online. In particular, it gives restaurants control of how their menu, pictures and information are shared across the myriad of website and mobile platforms that customers use.
By simplifying and improving how menus and photos are updated online, the system aims to remove the hassle for the restaurateur and give their content a larger audience.
Update menus and pictures on MenuSpring and it will be simultaneously updated across various platforms and with all of its partners, which include the likes of TasteCard and top food bloggers. Restaurants can also share their menu with their own publishing partner for free.
MenuSpring allows restaurants to attract the ‘Generation-Y’ customers and keep them up to date across various platforms. Additionally, the system gives restaurant access to basic analytics that restaurateurs can use to understand what their customers are searching for and drive more business.
Prices start at £10 a month, which MenuSpring argues is cheaper than the cost of printing menus.
MenuSpring currently covers over 8,000 restaurants in London, with a rapidly growing database. The site has already partnered with TasteCard and is in talks with many regional and national publications. The service will be rolled out across the whole of the UK by the end of the year.
Why a restaurant owner should use it…
A spokesperson for the company told BigHospitality: “MenuSpring makes it seamless for restaurants to attract new customers as they are searching for local places to eat out, allowing them to keep their loyal customers up to date on the changes to their menu.
“Restaurants no longer have to chase their partners to update their menus. The aim is to take the haste and headache out of updating restaurant information - which could not only be of particular interest to local independent restaurants but also to restaurants with locally-sourced, fast-changing menus, temporary pop-ups and venues with regular events that they wish to publicise.