Restaurants must create a menu, which is also known as a menu. A menu is a list of dishes, beverages or other food items that a restaurant serves to its customers. It usually utilizes a written presentation that publishes the specific varieties, names, flavors, prices, and even photographs of the food items that the restaurant serves. The menu has become a communication channel between the consumer and the restaurant, the menu is also a restaurant production, service departments and purchasing departments to guide the work of the essence and guidelines.

The role of the menu is so important, then how to develop a good menu? As we all know, the production of a good menu, both to ensure that can make the consumer into the store before dining, in the choice of consumption to get satisfied with the service, at the same time the business will get better benefits.

The design of the menu is an art in itself, is a strong technical and detailed work. Due to the grade of each restaurant and business content is not the same, the design will be varied, in addition to the chef to provide the appropriate varieties of dishes on the road, you should choose a professional printer and artwork to assist in the design, printing, should be done to achieve the menu design is unique, personalized. For the store operating dishes, drinks, etc. how to be divided, typesetting, menu style, cover, photo pattern arrangement by professional designers and operators **** with the completion of the consultation.

The production method of the menu is as follows:

(1) The production of the menu must focus on its own integrity. First, to take care of cold dishes, hot dishes, soup dishes name, order and price. Second, the promotion of special flavor dishes. Third, the display of famous chefs and specialties. Fourth, the restaurant's ordering phone number, specific address and business hours.

(2) specifications. Currently the menu of the restaurant's specifications vary in size, large newspaper-like, small notebook, such as the production of the menu is difficult to achieve the visual effect required by the customer. Menu specifications, after repeated practice and understanding of the regular customers, the menu should be easy for customers to read for the principle of the general ideal size of 23cmX30cm is appropriate.

(3) cover. Design menu to consider the size of the specifications and the number of pages, but also carefully consider the cover design. A beautifully designed menu cover is the facade of the restaurant, but also an important mark of the restaurant, a beautiful menu will give consumers a deep impression. Menu cover design to highlight the restaurant's business style, both pattern, color should be grasped. For example, you are operating a palace cuisine restaurant, the menu cover should reflect the business of the logo, to the ancient colors, with the royal style is good. If you are operating a modern restaurant, the menu cover should be from the performance of the rhythm of the times hands, to have a modern flavor of the artistic content.

(4) style. The style of the menu is currently a variety of different, there is no one uniform provision. Mainly should be produced in the style, color and restaurant class and atmosphere appropriate. Today's more common menu in the catering industry: directory, folding, table, loose-leaf, wall-mounted, etc., the shape of a rectangle for the most part, there are also square, round or other shapes.

(5) materials. The production of menus generally choose beautiful and durable, reasonable cost materials, such as long-term use, you can choose heavyweight coated paper, coated paper, sub-powdered paper and so on. As the texture of the paper varies greatly from place to place, in the selection of paper to be analyzed on a case-by-case basis, if necessary, you can also request the paper seller to give advice and help.

(6) text. Menu text is directly to the customer to convey information, the requirements of the font is clear, upright, in regular script is appropriate, the text is written between the name of the dish to arrange a little gap as reasonable as possible, do not too sparse and too dense, otherwise it will affect the customer's reading effect, if necessary, can also be accompanied by the Chinese and English control.

(7) color. Menu colors can change with the times, in terms of small and medium-sized restaurants, menu covers and inserts, colorful, purple, red, dark green, dark blue and so on. Some inserts in white as the main tone, then with light pink, beige and other colors. In short, different design styles of decorative menus, will add color to both large and small restaurants.