Menu design is not only a place for graphic designers to show their design talents, but also a stage for restaurant operators to show their business ideas and abilities. Restaurant operators must make it clear that art design is for restaurant management, and menu design should reflect that graphic aesthetic design and food introduction complement each other and merge with each other. In menu design, color language must be coordinated with the overall tone of the restaurant. At the same time, the menu also has a relatively independent visual personality, and its design effect must have affinity.
When designing a menu, we should consider the form, color, font and layout of the menu from an artistic point of view, and also make it convenient for guests to browse, so that the menu can become a part of the beautification of the restaurant. Specifically, the following aspects should be done well in designing a menu.
1. Same style
The artistic design of the menu must conform to the overall style of the restaurant, including management style and decoration style. For example, Laozhengxing Restaurant in Beijing has a long history. The bronze menu cover is painted with ancient lanterns of pine cranes, which gives people a sense of simplicity and elegance, while the imitation restaurant is based on yellow, with two dragons playing beads painted on it, which shows its imperial heroism everywhere. At present, color menu is very popular, but it should be noted that only a small number of color words can be printed, because a large number of color words are not easy to read. The best way is to choose colored paper, which will not increase the cost and make the menu look beautiful.
2. Exquisite printing
The cost of printing menus is a considerable amount in restaurant expenses. For this reason, operators always hope that high input will bring high output. But you can't be reluctant to update. If the existing menu cannot be effectively promoted, it should be replaced and redesigned in time. Its menu is like the face of a restaurant. Some restaurants use the folder menu to change folders instead of folders. If it is used for a long time, the dirty and worn surface of the menu will affect the appetite of the guests and destroy the image of the restaurant.
3. Unique creativity
The success of any business needs constant innovation, so does the catering industry, and the menu design needs to be a little ingenious and unconventional. When receiving Japanese guests, Shanghai New Jinjiang Hotel designed a sector menu integrating China's calligraphy art, painting skills and exquisite dishes, which was well received by the guests.
Liu's menu has a wonderful idea and profound meaning, which can make people remember, while the menu without characteristics makes people forget. The unique menus designed by some restaurants not only play a good propaganda role, but also can be sold as works of art. The unique creativity of menu design can also be combined with restaurant characteristics. If there is a pie restaurant named "Barbara", its menu is like a pie, which is quite unique.
In a word, only by following the above principles can designing and planning the menu really become a propaganda tool for restaurants and the most effective "salesman" for restaurant operators.