Restaurant business must produce a menu, the menu is also known as the menu. Menu is a restaurant facing the customer to provide dishes crystal, drinks or other food items list. It usually uses the written form of expression, the restaurant to supply the specific varieties, names, flavors, prices, and even the form of food photos are published. 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 know, the production of a good menu, both to ensure that consumers can enter the store before eating, in the choice of consumption to get satisfied with the service, while businesses will get better benefits.
Menu design 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, 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 business dishes, drinks and other how to be divided, layout, menu style, cover, photo pattern arrangement by professional designers and operators **** with the completion of the consultation.
Menu production methods are as follows:
(1) the production of the menu must pay attention to the integrity of its own. First, to take care of cold dishes, hot dishes, soup dishes, name, order and price. Second, the promotion of special flavor dishes. Third, the famous chef and the display of specialties. Fourth, the restaurant's dining phone number, specific address and hours of operation.
(2) specifications. Currently the menu of the restaurant's specifications vary in size, large newspaper-like, small as small notebooks, so that the production of the menu is difficult to achieve the visual effect required by the customer. The specifications of the menu, 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, whether it is pattern, color should be grasped. For example, you are operating a palace cuisine restaurant, the menu cover should reflect the business 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, to have a modern flavor of the art 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 catering industry more common menu: directory, folding, table, loose-leaf, wall-mounted, etc., the shape of the rectangle is more, there are 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, paper, such as powdered paper. As the texture of the paper varies greatly from place to place, in the selection of paper to analyze the specific circumstances, if necessary, can also be requested to give advice and assistance to paper sellers.
(6) text. The text on the menu is directly to the customer to convey information, the requirements of a clear font, upright, in regular script is appropriate, the text is written between the dish name to arrange a gap as reasonable as possible, do not be too sparse and too dense, otherwise it will affect the customer's reading, if necessary, can also be accompanied by the Chinese and English control.
(7) color. Menu colors can change with the times and changes, in terms of small and medium-sized restaurants, menu covers and inserts, colorful, purple, red, dark green, dark blue and so on. Some inserts to 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 large and small restaurants.
How to make a restaurant menu1, sketched out a simulation of the basic menu layout. 2, will be the name of the food and the price listed. 3, describe each dish. 4, carefully add photos. 5, the details of the font to stay in the second simulation to do. 6, select the final layout. 7, proofread and print the final design. Whether you're designing a menu for your own restaurant or have been hired by a group to carry out this project, here are the steps you can take and the factors to consider throughout the process.
1. Sketch out a mock-up of the basic menu layout. You may want to focus your initial design on the table of contents, section headings and associated diagrams. Here's the general direction you need to keep in mind: choose a color theme that will fit the style of the restaurant. For a trendy restaurant, dark colors convey a sense of seriousness and professionalism. If it's a casual restaurant, warmer, softer colors will look good on someone's entry. For a restaurant with a youthful or eccentric theme, bright colors make more sense. Unless you're unhappy with the original design or plan to replace it, it's safest to have a menu that matches (or at least complements) the style of the restaurant itself.
Organize your menu logically. Your menu should reflect what you can offer people in a realistic order of eating. For an all-day restaurant, there should be breakfast, lunch, extra food and dinner, as well as dessert. Traditionally, simple drinks (water, soda, tea) should be listed last; specialty drinks (wine, cocktails) are often listed on a separate sheet or a binder.
Visually divide the menu into sections. You either catalog your food with large, simple headings, or, if you have many items, each should be on a separate page. If you have a large number of different foods, you need to have a main section (Breakfast, Lunch, Dinner) "and" a secondary section (Fish, Poultry, Vegetarian, Pasta, Salads). Other sub-parts might be: region (Italy, France, Spain)
style (grill, stir-fry, soup, stew)
popularity (store recommendation, customer favorite)
2. List the name of the food and the price. The easiest way to do this is to write it in a column (food name, description, price). Make sure that each name corresponds clearly to the description or price, especially if the font is small and each line is hard to read. An easy way to do this is to connect the food items with a bunch of dots (?). A simple way to do this is to connect foods with a bunch of dots (?). It's a good idea to keep a mental list of categories: make sure there are a few budget items that are below average price, and a few that are particularly expensive.
Consider dishes that offer special recipes. Have something for vegetarians, strict vegans, kids, or people who like low-calorie or heart-healthy recipes, so you can cater to a wider variety of customers.
Consider offering specials during happy hours and for seniors, military or other groups. This might mean discounting certain items at certain times (preferably when there's little traffic) or serving small amounts of food at low prices during those times.
Make price changes for add-ons or special preparations. See if you're allowed to switch to alternatives, and what the cost of the alternatives is. You may want to make a note on the menu for everyday substitutions, such as "Substitute another side dish for _potatoes_ for an additional $1.50."
3. Describe each dish. Each dish should have a descriptive title. For example, "Burgers" may not sound like much, but "Delicious Burgers with Sesame and Horseradish Sauce" will get the reader's attention. After that, give a brief description of all the ingredients in the dish. For example, "Creamy omelet topped with a quarter-pound beef patty with sesame seeds, creamy sauce, grilled mushrooms, tomatoes, and chili sauce or Swiss cheese." Similarly, make a note (either in words or symbols) if the following is offered: This item is spicier/spicier than other menu items.
This dish contains an ingredient (such as peanuts) to which some people may be severely allergic.
This dish caters to people with special dietary needs (vegan, strictly vegetarian, gluten-free, low-calorie [with exact calorie content], low-sodium, low-acid, etc.).
4. Add photos carefully. Food photography is very difficult. If you can afford to hire an extremely professional food photographer, pictures "might" help make the food look more appealing. However, the appeal of food is three-dimensional - it needs to smell appetizing and feel warm, which means that even the best photos won't make your menu objective. Generally speaking, it's best to leave the appearance of each dish to the customer's imagination.
5, the details of the font to stay in the second simulation time to do. At this time, pay attention to the font, margins, spacing and overall composition: let the font simple. Don't get carried away, if you use a funky font, it may be fun, but it looks unprofessional. Don't use more than 3 fonts on your menu or it will look too messy.
If you're targeting older people, use large, simple fonts. If they can read the options easily, they'll buy more.
Strive for clean, simple design. This is especially important for high-end restaurants, where taste and simplicity are both important.
Menus with too many choices often give each dish a unique number, and the numbers are sequentially placed back and forth in each section. This makes it easier for customers to communicate with the staff (e.g., "Hi, I'd like number 4").
Try to make each page visually balanced. Draw a square around each section of content, and then look at its overall arrangement with the blank space around it. Does the page look unbalanced? Do some areas look empty, as if you don't have much to offer in that section?
6. Choose the final layout. Make sure the owner, manager and chef agree on the design and content. Also, get someone who's not in the industry to give you some ideas; what's obvious to an insider may be hard for an outsider to understand.
7. Proofread and print the final design. Ultimately double-check the entire menu, as errors in the menu can send the message that the restaurant is of poor quality. You can also hire a professional editor in case you miss something.
TipWhenever the menu changes, it's always a good idea to get a new menu cover. It reminds customers to look for new things and try new sections, including existing dishes they hadn't noticed.
Be prepared for seasonal changes. Putting dishes you don't offer year-round in special binders (to match the theme of the main menu) is cheaper than doing multiple different menus.
There are many free templates online that you can use. There's also software that specializes in menu design, but it's possible to create menus using any graphic design software, even word processing software (if the menu is simple).
Never print menus on a home printer unless you have a professional-quality laser printer. The expense of professional printing is nothing compared to the impact of good printing paper.
Whenever there's a price change, encourage the restaurant to add some new items and rearrange the menu. If customers see that the price of the original item has gone up, they may go to another restaurant.
Before you proceed to the next stage of the operation, in advance and restaurant managers and chefs to achieve **** knowledge, otherwise you may end up having to do a lot of changes.
Chinese menu design - how to design a good restaurant menuMenu production methods are 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 famous chef and the display of specialties. Fourth, the restaurant's dining phone number, specific address and hours of operation.
(2) specifications. Currently the menu of the restaurant's specifications vary in size, large newspaper-like, small, especially as a small notebook, so that the production of the menu is difficult to achieve the visual effect required by the customer.