What should we pay attention to in menu printing design? The material of common recipes is leather cover (the cover can also be silver plated, stainless steel LOGO, embossed printing, etc. ), the menu paper can be photographic paper, coated paper, special paper, etc. Some customers want to be different and also use bamboo slips, cloth and other materials.
However, there are many arrangement principles and methods in the design of universal recipes, such as sorting by cooking techniques, sorting by raw material categories, sorting by price grades and so on. However, in any case, the following issues are worthy of our attention:
First, we should highlight the position of signature dishes in menu design. Restaurants should put their most distinctive and skillful dishes on the front page of the menu, make key recommendations with large-size color photos and concise words, and guide customers to place orders.
Second, the menu design generally chooses 80- 100 dishes (including snacks and cold dishes, and the dishes in small restaurants can be appropriately reduced). Too many dishes are not conducive to the guests' ordering and the chefs' processing. If it is a fast food restaurant, the menu will be greatly reduced. Because fast food sells time, if the variety is complicated, it will definitely not be fast.
Third, the names of dishes on the menu should be artistic and easy to understand. Although the names of dishes such as "Give birth to your son early" and "Be safe all the year round" are very artistic, it is difficult for customers to know the ingredients, preparation methods and taste of their dishes. So you can make it clear by adding notes. For example, "Push the yarn to look at the moon" can be followed by "Bamboo Sun burning pigeon eggs" as a note. (Of course, stores that use creative dishes as marketing tools are not included. )
Fourth, when designing recipes, we should consider the labeling of examples, large portions and small portions. The menus of many restaurants do not pay much attention to meeting the ordering needs of different numbers of diners through weight standards, which hinders their operation. For example, 2-3 people eat in a restaurant. If all the dishes on the restaurant menu are for 10 people, I really don't know how to order. If a small portion is arranged, guests can order more dishes.
Five, dish photography is the most important point in menu design, such as photo shooting and creative design, to enhance customers' spiritual enjoyment. For example, how to show the freshness, delicacy, hygiene and beauty of food, which makes people drool. How to express the texture of food, such as softness, crispness, tenderness, fullness, oil and so on.
6. The ideal size of general food design is 23-30cm, and the number of words in the total page should not exceed 50%. The less the better, it has adapted to the modern fast-paced life.