1. The menu is not only a piece of paper with words printed on it, but also a carrier that can feel the cultural characteristics of the restaurant.

2. The materials used to make the menu are generally: leather cover (the cover can be gilded with silver, stainless steel LOGO, embossed printing, etc.), and the menu paper can be photographic paper, coated paper, special paper, etc. Some customers want to use bamboo slips, cloth and other materials for uniqueness. The feel and texture of the material are very important, because the menu is always in your hand.

3. The common illustrations in the menu include: creative pictures of dishes, pictures of restaurant appearance, landscape paintings of places of interest and historic interest in China, pictures and titles of important people eating in restaurants, etc.

4. The ideal size of the menu is 23-31cm, and the number of characters in the total page area does not exceed 51%, and the less the better, which has adapted to the modern fast-paced life.

5. When designing the menu, try to choose dishes that reflect our specialty. Some dishes in the menu are big pictures and should be our signature dishes. In the menu, there should be two dishes, big and small (even just words), so that diners can choose conveniently.

6. There is also a very important point in menu design, that is, the artistic sense of dish photography, photo shooting and creative design, so as to enhance the spiritual enjoyment of customers. The dishes designed creatively will naturally enhance the overall image of the restaurant.

Special dishes

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List on the menu, enter the key promotion, promote your own strengths and avoid your own shortcomings. Even in popular restaurants or Xinshang restaurants, there are often several specialties and housekeeping dishes, because if you don't have a few stable and well-established housekeeping dishes, it will be more difficult to attract restaurant customers and attract more new customers. Therefore, it is necessary to highlight the characteristics of your own restaurant in order to impress the guests.

is an important part of the restaurant's business activities. The ultimate goal of designing menu is to promote sales and make money, not to design recipes. Before designing menu planning, we must establish the target market and determine what the hotel is facing. Understand the needs of guests and design recipes according to the tastes and habits of diners. Only in this way can the recipes be convenient for guests to read and choose, and can they attract guests to stimulate their appetite and make them order this and that. At the same time, we should also know the situation of manpower, material resources and financial resources in our hotel, do what we can, and be sure of our own technology and market supply. Only in this way can we plan a menu suitable for hotel restaurant management, ensure high sales and gross profit margin, and try to reflect guests' hobbies as much as possible. Perhaps you think this is difficult to do, because people's interests are different, and it is difficult to adjust their opinions. But this can't be used as an excuse. Let's use our brains to make the menu popular with the public. Although people have different hobbies, there are still some similarities or differences between people. Understand that the first thing that every customer touches is the cover of the recipe.