Generally speaking, green gives people a sense of freshness and freshness; Orange will give people an interesting, bright and delicious feeling, and orange is also the most easily associated with healthy food; Yellow can make people feel happy and stimulate their appetite at the same time.
And red can quickly attract people's attention. You can use red to guide customers to choose what you really want them to order.
However, a menu can't have more than four colors, otherwise it will give people a messy feeling.
And color matching should not conflict, let alone pursue the trend of color contrast.
Simple and generous is the color matching principle of a good menu.
▲ The simpler the menu color scheme, the better.
Typesetting: Typesetting has a lot to do with people's visual habits.
For most people's visual habits, look at a piece of paper first, then at the upper right corner, and then move to the upper left corner.
This position is called the "Golden Triangle" by the design community.
Facts have proved that when people appreciate a photo or read a menu, their attention is first placed on the Golden Triangle.
So the most important information should be placed in these three positions first.
This area is filled with recipes recommended by the chef, and the rest products are arranged in descending order.
The dishes recommended by the chef have two biggest characteristics: First, Mao Lijiao is high; Second, it is welcomed by customers.
Through the settings recommended by the chef, it can bring two conveniences to the restaurant:
Reduce the cost of customer selection difficulties; Large-scale procurement of the same ingredients reduces the cost of raw materials.