case study | Egg soldiers
Center Parcs:
Smarter Menu Design for Better Guest Choices
Smarter Menu Design for Better Guest Choices
Egg Soldiers partnered with Center Parcs to redesign the full menu suite for Huck’s American Bar and Grill, its American-themed restaurant concept operating across all villages.
Center Parcs
Our Client
Our Client
Center Parcs is one of the UK and Ireland’s leading short break providers, welcoming thousands of families every week across its villages.
Huck’s American Bar and Grill is known for indulgent flavours, American-themed comfort food and family-friendly dining.
Operating at high volume, the concept plays an important role in delivering both guest satisfaction and commercial performance across the estate.
Huck’s American Bar and Grill is known for indulgent flavours, American-themed comfort food and family-friendly dining.
Operating at high volume, the concept plays an important role in delivering both guest satisfaction and commercial performance across the estate.
Center Parcs
The Brief
The Brief
Center Parcs wanted to refresh the Huck’s menu suite to improve usability and make it easier for guests to navigate a large and varied offer.
Egg Soldiers were tasked with redesigning the full set of menus - including main, lunch, dessert, drinks and children’s menus - while retaining the existing food offer.
The goal was to create clearer, more intuitive menus that remained true to the brand’s American identity while supporting stronger commercial performance.
Egg Soldiers were tasked with redesigning the full set of menus - including main, lunch, dessert, drinks and children’s menus - while retaining the existing food offer.
The goal was to create clearer, more intuitive menus that remained true to the brand’s American identity while supporting stronger commercial performance.
Center Parcs x Egg Soldiers
The Result
The Result
Egg Soldiers delivered a fully redesigned menu suite covering seven menu formats, supported by a detailed menu engineering report and gap analysis.
The work applied behavioural science principles such as fluency bias, limited choice, price anchoring and isolation effects to improve navigation and guide guest decision-making.
Menus were simplified through clearer category structures, shorter dish descriptions and more strategic use of space and visual hierarchy.
The result was a more intuitive, brand-led menu system designed to enhance guest experience while helping Huck’s menus work harder commercially.
The work applied behavioural science principles such as fluency bias, limited choice, price anchoring and isolation effects to improve navigation and guide guest decision-making.
Menus were simplified through clearer category structures, shorter dish descriptions and more strategic use of space and visual hierarchy.
The result was a more intuitive, brand-led menu system designed to enhance guest experience while helping Huck’s menus work harder commercially.
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