Much to learn from. From the moment we see these two restaurants, we are in the scope of its menu publicity, no matter where in the restaurant you can feel the message of publicizing the restaurant's specialties surrounded you. These two restaurants to expand the menu as a progressive understanding of the system, so that the menu and the operation of the restaurant as a whole and fully utilize a comprehensive and diverse menu media. Second, the aesthetic design and the introduction of organic combination of dishes

Menu design is a graphic designer to play its design talent of the world, but also restaurant operators to reflect the business policy, show the stage of the operating ability, restaurant operators must be clear that the art of design is a service to the restaurant business, menu design to reflect the graphic design of the aesthetic design and the introduction of dishes to complement each other as a whole, the menu design, the language of colors must be Coordinate with the overall color of the restaurant. At the same time the menu also has a relatively independent visual personality, its design effect must have affinity.

Design menu, from an artistic point of view to consider the form of the menu, color, font, layout and also to facilitate the guests to read, so that the menu has become part of the beautification of the restaurant, to be more specific, the design of the menu should do the following aspects.

1. style consistency

The artistic design of the menu must be consistent with the overall style of the restaurant, including the style of business style decoration style. For example, the long history of Beijing's old Zhengxing restaurant, the menu cover in bronze as the tone, painted on the pine and crane lamps, giving a person a sense of simplicity and elegance of the restaurant is yellow as the tone, painted on the two dragons playing beads, everywhere to show their own royal style. At present, the color menu is very popular but pay attention to only a small amount of text printed in color, because a large number of colored text is not easy to read, the best way is to use colored paper so that it does not increase the cost and can make the menu looks beautiful.

2. beautifully printed

The cost of printing the menu is a considerable amount of restaurant spending, because of this reason operators always hope that high inputs bring high output. But can not therefore not be updated, if the existing menu has been unable to effectively promote, we must replace the redesign in a timely manner. Its single like the restaurant's "face", some restaurants use the folder type menu only to change the folder and not change the clip, when asked for a long time, Lei single surface dirty and worn will affect the guests' appetite, damage the image of the restaurant.

3. Creative unique

The success of any business requires constant innovation in the catering industry is also the case, the menu design also need to come to a point of originality, not fall into the ordinary. Shanghai New Jinjiang Hotel in the reception of Japanese VIPs, has designed a set of Chinese calligraphy, painting techniques and exquisite dishes in one of the fan menu was welcomed by guests.

Wonderful ideas, meaning deep Liu's menu can make people remember in the heart of the menu without special features let people forget. Some restaurants design a unique menu not only plays a good role in publicity, but also can be sold as art. Unique menu design ideas, can also be combined with the restaurant features. Such as the name of a "Baba Razi" pie house its menu to unfold with a pie, quite unique.

In short, the design of the menu planning only follow the above principles, in order to make it truly become a restaurant promotional tools, restaurant operators to become the most powerful "salesman".