Menu Change

Bigmista · 12-08-2008, 03:26 PM

Hey folx!

I just updated the menus on our site. Can you take a look at them and let me know what you think?

http://www.bigmista.com

Thanks!

Bigdog · 12-08-2008, 03:45 PM

For your pre-ordered meals at the Farmer's Market, I felt like you need to put an: Order by date and time.

Divemaster · 12-08-2008, 03:51 PM

The 'Vending Menu' looks great. Very clear and concise, easy to read, and great descriptions without being to wordy.

The 'Catering Menu' looks good in general, but of course I do have a couple of comments and questions....

MRS. MISTA?2 Meats and BIGMISTA?3 Meats - Why is there a '?' after the 'MISTA'? I don't know if it explorer that is causing it or not.
(12 and under?????.25 minimum) - Not a big fan of all the '?'

Also, it took me a moment to figure out how to read them. I don't know why but I kept wanting to read left to right and not break them into the three columns you had set up. Is there any kind of vertical separator that you could use to make it more distinguishable?

Hope I'm not being to picky...

BBQ Grail · 12-08-2008, 03:54 PM

Neil,

The Catering Menu is just to hard to read. I would drop the white type on black background. That might make it a little easier. But overall it's just jumbled.

Sorry!

Marsha · 12-08-2008, 04:32 PM

The vending menu looks good. The catering menu is a bit confusing... it doesn't "flow"

wnkt · 12-08-2008, 05:39 PM

Made me hungry...and I just got done eating.

Dr_KY · 12-08-2008, 06:26 PM

I would put trophy's and other awards in pictures on the site. I looked for them under competition. I think this addition will help people to see the difference and obvious quality.

MrsMista · 12-08-2008, 06:30 PM

Center all the yellow headings. Stop the pricings from wrapping. Center the links that are going across the top. And if you're moving those up then you should be consistent on your other pages. Or you could listen to me and attach a pdf.

BBQ Grail · 12-08-2008, 06:30 PM

Quote:

Originally Posted by MrsMista

Center all the yellow headings. Stop the pricings from wrapping. Center the links that are going across the top. And if you're moving those up then you should be consistent on your other pages. Or you could listen to me and attach a pdf.

Listen to the wife, Stinky Boy!

Bigmista · 12-08-2008, 06:35 PM

I don't like .pdf files. They take too long to load and it doesn't match the rest of the site. And print doesn't translate to the web.

So there.

BBQ Grail · 12-08-2008, 06:40 PM

Quote:

Originally Posted by Bigmista

I don't like .pdf files. They take too long to load and it doesn't match the rest of the site. And print doesn't translate to the web.

So there.

Actually, as a Certified Acrobat Engineer, I would have to disagree. If you create a PDF for the purpose of putting it on a website (it's called optimizing for web viewing) it will load faster.

The problem most people have is that they create complicated original documents and feel like they need to create them in high resolution. When creating for web viewing that's not needed.

There are a variety of different ways to accomplish your task without creating a PDF that bogs down the system.

The main advantage of a PDF is that it can be saved to a person's desktop and is a constant reminder they want to do business with you.

But what do I know...

Bigmista · 12-08-2008, 06:46 PM

You know NOTHING!!!!

But tell MrsMista how to do that optimizy thing anyway.

MrsMista · 12-08-2008, 06:46 PM

Quote:

Originally Posted by trp1fox

Actually, as a Certified Acrobat Engineer, I would have to disagree. If you create a PDF for the purpose of putting it on a website (it's called optimizing for web viewing) it will load faster.

The problem most people have is that they create complicated original documents and feel like they need to create them in high resolution. When creating for web viewing that's not needed.

There are a variety of different ways to accomplish your task without creating a PDF that bogs down the system.

The main advantage of a PDF is that it can be saved to a person's desktop and is a constant reminder they want to do business with you.

But what do I know...

Thank you, thank you, thank you!!!!

NotleyQue · 12-08-2008, 06:46 PM

Neil. I have to agree with Larry.

The Catering Menu is very hard to read, and in this day of very short attention spans people will move on to the next more easy to read menu.

Keep it simple for the folks.
Add pictures of the food, not trophys, people want to see what they are eating, not what you have won.

Just spend a bit more time tweaking the Catering portion and you are set.

Quote:

Originally Posted by trp1fox

Neil,

The Catering Menu is just to hard to read. I would drop the white type on black background. That might make it a little easier. But overall it's just jumbled.

Sorry!

BBQ Grail · 12-08-2008, 06:48 PM

Quote:

Originally Posted by Bigmista

You know NOTHING!!!!

But tell MrsMista how to do that optimizy thing anyway.

What "full" version of Adobe Acrobat do you have? Can't be "Reader".

12-08-2008, 03:26 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Menu Change Hey folx! I just updated the menus on our site. Can you take a look at them and let me know what you think? http://www.bigmista.com Thanks! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

12-08-2008, 03:45 PM	#2
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	For your pre-ordered meals at the Farmer's Market, I felt like you need to put an: Order by date and time. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

12-08-2008, 03:51 PM	#3
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	The 'Vending Menu' looks great. Very clear and concise, easy to read, and great descriptions without being to wordy. The 'Catering Menu' looks good in general, but of course I do have a couple of comments and questions.... MRS. MISTA?2 Meats and BIGMISTA?3 Meats - Why is there a '?' after the 'MISTA'? I don't know if it explorer that is causing it or not. (12 and under?????.25 minimum) - Not a big fan of all the '?' Also, it took me a moment to figure out how to read them. I don't know why but I kept wanting to read left to right and not break them into the three columns you had set up. Is there any kind of vertical separator that you could use to make it more distinguishable? Hope I'm not being to picky... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

12-08-2008, 03:54 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Neil, The Catering Menu is just to hard to read. I would drop the white type on black background. That might make it a little easier. But overall it's just jumbled. Sorry! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

12-08-2008, 04:32 PM	#5
Marsha Full Fledged Farker Join Date: 07-09-08 Location: Watsonville, CA	The vending menu looks good. The catering menu is a bit confusing... it doesn't "flow" __________________ Rollin' Smoke BBQ - West

12-08-2008, 05:39 PM	#6
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	Made me hungry...and I just got done eating. __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

12-08-2008, 06:26 PM	#7
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	I would put trophy's and other awards in pictures on the site. I looked for them under competition. I think this addition will help people to see the difference and obvious quality. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

12-08-2008, 06:35 PM	#10
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I don't like .pdf files. They take too long to load and it doesn't match the rest of the site. And print doesn't translate to the web. So there. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

12-08-2008, 06:46 PM	#12
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	You know NOTHING!!!! But tell MrsMista how to do that optimizy thing anyway. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Menu help	dukes bone	Catering, Vending and Cooking For The Masses.	2	02-16-2012 07:03 AM
menu help	dukes bone	Catering, Food Handling and Awareness	3	01-14-2012 01:07 AM