As long as the graphic design software can create a menu, but I here recommend that you use the web version of the "Creative Post".
There are 3 reasons:
1, suitable for novice, easy to operate.
2, there are directly available free templates, directly apply.
3, the Chinese interface, do not have to download convenient and trouble-free.
Handling steps are as follows:
1, open the Baidu search engine, type "create a post", and find the results with the word "official".
2, enter the home page of the creator post click on the free "free to use" button,.
3, in the search field enter "menu" and then click "search the whole site",.
4, in the results to find your favorite and with the word "free" template, click to enter.
5, this will pop up a login prompt, direct WeChat scan code login (of course, you can also register an account to login),.
6, after the record can be modified above the template operation, the menu into your own on it.
Homemade menu homework how to doHomemade menu homework how to do, the method is as follows:
Menu can be just a list of names, can also be presented in the restaurant pattern and quality of service is an important treasure. For pedestrians passing by, smart restaurants will be placed at the door of a good menu, because they know that a well-designed menu can catch the eye of diners, but also to provide them with a clear, rich and enticing choice of dishes.
Use Canva's free menu builder to make menu design easy.
Opening a restaurant, it is best to be all-rounded, to be a good cook, good service, and even a good designer. Without design skills, designing a colorful menu is not simple. Whether it's adding illustrations or typography, every step is a challenge. So does this mean that small restaurants that don't have the funds for branding should give up on good-looking menus and visual harmonization?
Don't worry, the online design platform Canva painting provides a huge number of menu design templates, covering barbecue menu, fast food menu, hot pot menu, Western menu, Chinese menu and most of the menu design scenarios, no matter what type of restaurant you are, you can find the corresponding templates in our library, just select the preferred one, in the editor, simply drag and drop, it can be easy to design a beautiful online menu. The menu can be designed online easily by simply dragging and dropping the template in the editor.
How to create a restaurant menu1.Sketch a basic menu layout for the mockup.2.List the names and prices of the food.3.Describe each dish.4.Carefully add photos.5.Leave the detailing of the fonts for the second mockup.6.Choose the final layout.7.Proofread and print the final design. Whether you're designing a menu for your own restaurant or have been hired by a group to carry out the project, here are the steps you can take and the factors to consider throughout the process.
1. Sketch out a mock-up of the basic menu layout. You may want to focus your initial design on the table of contents, section headings and associated diagrams. Here's the general direction you need to keep in mind: choose a color theme that will fit the style of the restaurant. For a trendy restaurant, dark colors convey a sense of seriousness and professionalism. If it's a casual restaurant, warmer, softer colors will look good on someone's entry. For a restaurant with a youthful or eccentric theme, bright colors make more sense. Unless you're unhappy with the original design or plan to replace it, it's safest to have a menu that matches (or at least complements) the style of the restaurant itself.
Organize your menu logically. Your menu should reflect what you can offer people in a realistic order of eating. For an all-day restaurant, there should be breakfast, lunch, extra food and dinner, as well as dessert. Traditionally, simple drinks (water, soda, tea) should be listed last; specialty drinks (wine, cocktails) are often listed on a separate sheet or a binder.
Visually divide the menu into sections. You either catalog your food with large, simple headings, or, if you have many items, each should be on a separate page. If you have a large number of different foods, you need to have a main section (Breakfast, Lunch, Dinner) "and" a secondary section (Fish, Poultry, Vegetarian, Pasta, Salads). Other sub-parts might be: region (Italy, France, Spain)
style (grill, stir-fry, soup, stew)
popularity (store recommendation, customer favorite)
2. List the name of the food and the price. The easiest way to do this is to write it in a column (food name, description, price). Make sure that each name corresponds clearly to the description or price, especially if the font is small and each line is hard to read. An easy way to do this is to connect the food items with a bunch of dots (?). A simple way to do this is to connect foods with a bunch of dots (?). It's a good idea to keep a mental list of categories: make sure there are a few budget items that are below average price, and a few that are particularly expensive.
Consider dishes that offer special recipes. Have something for vegetarians, strict vegans, kids, or people who like low-calorie or heart-healthy recipes, so you can cater to a wider variety of customers.
Consider offering specials during happy hours and for seniors, military or other groups. This might mean discounting certain items at certain times (preferably when there's little traffic) or serving small amounts of food at low prices during those times.
Make price changes for add-ons or special preparations. See if you're allowed to switch to alternatives, and what the cost of the alternatives is. You may want to make a note on the menu for everyday substitutions, such as "Substitute another side dish for _potatoes_ for an additional $1.50."
3. Describe each dish. Each dish should have a descriptive title. For example, "Burgers" may not sound like much, but "Delicious Burgers with Sesame and Horseradish Sauce" will get the reader's attention. After that, give a brief description of all the ingredients in the dish. For example, "A creamy omelet topped with a quarter-pound beef patty with sesame seeds, cream sauce, grilled mushrooms, tomatoes, and chili sauce or Swiss cheese." Similarly, make a note (either in words or symbols) if the following is offered: This item is spicier/spicier than other menu items.
This dish contains an ingredient (such as peanuts) to which some people may be severely allergic.
This dish caters to people with special dietary needs (vegan, strictly vegetarian, gluten-free, low-calorie [with exact calorie content], low-sodium, low-acid, etc.).
4. Add photos carefully. Food photography is very difficult. If you can afford to hire an extremely professional food photographer, pictures "might" help make the food look more appealing. However, the appeal of food is three-dimensional - it needs to smell appetizing and feel warm, which means that even the best photos won't make your menu objective. Generally speaking, it's best to leave the appearance of each dish to the customer's imagination.
5, the details of the font to stay in the second simulation time to do. At this time, pay attention to the font, margins, spacing and overall composition: let the font simple. Do not get too carried away, if you use a funky font, it may be fun, but it looks unprofessional. Don't use more than 3 fonts on your menu or it will look too messy.
If you're targeting older people, use large, simple fonts. If they can read the options easily, they'll buy more.
Strive for clean, simple design. This is especially important for high-end restaurants, where taste and simplicity are both important.
Menus with too many choices often give each dish a unique number, and the numbers are sequentially placed back and forth in each section. This makes it easier for customers to communicate with the staff (e.g., "Hi, I'd like number 4").
Try to make each page visually balanced. Draw a square around each section of content, and then look at its overall arrangement with the blank space around it. Does the page look unbalanced? Do some areas look empty, as if you don't have much to offer in that section?
6. Choose the final layout. Make sure the owner, manager and chef agree on the design and content. Also, get someone not in the industry to give you some ideas; what's obvious to an insider may be hard for an outsider to understand.
7. Proofread and print the final design. Ultimately double-check the entire menu, as errors in the menu can send the message that the restaurant is of poor quality. You can also hire a professional editor in case you miss something.
TipWhenever the menu changes, it's always a good idea to get a new menu cover. It reminds customers to look for new things and try new sections, including existing dishes they hadn't noticed.
Be prepared for seasonal changes. Putting dishes you don't offer year-round in special binders (to match the theme of the main menu) is cheaper than doing multiple different menus.
There are many free templates online that you can use. There's also software that specializes in menu design, but it's possible to create menus using any graphic design software, even word processing software (if the menu is simple).
Never print menus on a home printer unless you have a professional-quality laser printer. The expense of professional printing is nothing compared to the impact of good printing paper.
Whenever there's a price change, encourage the restaurant to add some new items and rearrange the menu. If customers see that the price of the original item has gone up, they may go to another restaurant.
Before you proceed to the next stage of the operation, you need to reach **** knowledge with the restaurant manager and chef in advance, otherwise you may end up making many changes.