For bosses, they often put the name of the restaurant directly on the cover of the menu, or simply print the word "menu". In fact, you don't say it, and the guests know that this is the menu.

But careful bosses will catch people's attention through interesting names and covers, and even the color and theme of the cover are related to the atmosphere and brand positioning of the restaurant. For example, dark colors will convey a serious and professional feeling; Warm colors and soft colors, such as orange and gold, will be more suitable for casual restaurants.

As for those strange theme restaurants and trendy restaurants, bright and jumping colors may be the boss's favorite. Of course, they will also use some gradient and diffusion effects to highlight the theme.

2. Clear catalogue to help customers reduce ordering time.

Many bosses will ignore the catalog page and ask the guests to open the cover and get to the point. In fact, the directory page is very important. For any restaurant, complex products can be displayed in detail and orderly on this simple page, so that guests can see at a glance that they can't find their favorite dishes without rummaging through the cabinets for a long time. Especially those clearly made catalogues can greatly reduce the time for consumers to order food and shorten the time cost of restaurants. In addition, the other party can quickly know the characteristics and main features of the restaurant.

3, category division should have a clear main line.

Let's put it this way, for example, you are a fashion editor and attended a brand's new season ready-to-wear conference. What makes you speechless the most? I'm afraid it's about models wearing designer's works without series. Because looking down, I really can't describe it in words.

The same is true for menus. All products should be classified. As for the forms of classification, there are many kinds, but I can tell you quietly that there is really no need to divide according to the traditional forms of soup, cold dishes and stir-fry You can try more new classification ideas.

4. The name and description of the dish are more interesting.

Relatively speaking, the dishes with additional instructions can attract customers' attention, because it represents a detail and reflects the sincerity of the boss and the restaurant. Although there is no need to emphasize its practice in detail, some words about ingredients and cooking methods are still meaningful.

Not only that, you can even design these languages and characters and turn them into a poem or two, an interesting riddle or two-part allegorical saying, or even a simple short story, all of which are good. As for the names of dishes, you can not only continue the traditional naming method, but also think of some interesting names according to the characteristics of your restaurant. Even Wei Zi Gege can call roast pheasant "the phoenix that once played here, so this place is named after them". Why not?

Besides removing the cash sign, the price can be marked higher.

Presumably, many bosses have heard that cash should not be marked on the menu. In fact, it's nothing, because many restaurants, especially traditional Chinese restaurants, will clearly mark their prices and won't scare guests who want to try early.

However, the price should be made clear. In case of Spain's king meal, the boss will cry The key is whether you can be careful not to mention removing or narrowing the rotten stalk of the cash sign. Fresh, such as designing these numbers as decimal points, or integrating them into the pictures of dishes, will be more ingenious and avoid embarrassment when disputes arise.

6. Don't wash the dishes excessively.

The trend of food photography has driven the catering boss to pay attention to the pictures on the menu. In order to please customers, many bosses will inevitably play some special effects, from brightness to saturation. As a result, after serving, customers clamored for a refund.

Therefore, as a product, it is better not to retouch the photos of dishes in "Beautiful Women". Please remember to redesign and retouch the picture lightly.

7. The layout and materials should be unified, and even the menus should be made of paper.

Having said the above detailed elements, I finally want to review the whole layout and materials. The designed menu should look at the overall effect from beginning to end, and the layout is to ask the boss to look at and evaluate the menu from the perspective of consumers. If every part is good, but the whole is not unified, it is also a failed attempt. As a necessary condition for material to be transformed into physical objects, we should also consider that even a simple piece of paper cannot be completed with a pile of compressed paper as in the past.