How to design a menu When a restaurant is open to the outside world, it must make a menu, which is also called a menu. A menu is a list of dishes, drinks or other foods provided by a restaurant to customers. It usually publishes the specific variety, name, taste, price and even photos of the food provided by restaurants in written form. Menu has become a communication channel between consumers and restaurants, and it is also the essence and guide of the production, service and procurement departments of restaurants.

The function of menu is so important, so how to make a good menu? As we all know, to make a good menu, it is necessary to ensure that consumers can get satisfactory service in choosing consumption before eating in the store, and businesses will also get better benefits.

Menu design itself is an art and a highly technical and meticulous work. Due to the different grades and business contents of each restaurant, the design will be varied. In addition to the chef providing the corresponding dishes, we should also choose professional printing houses and artists to assist in the design and printing, and the menu design should be unique and personalized. How to classify and typeset dishes and drinks. In-store operation, the layout of menu style, cover and photo pattern is completed by professional designers and operators through consultation.

The menu is made as follows:

(1) menu must pay attention to its integrity. First of all, we should take care of the names, orders and prices of cold dishes, hot dishes and soup dishes. Second, the promotion of special flavor dishes. Third, the display of famous chefs and special dishes. Fourth, the telephone number, specific address and business hours of the restaurant.

(2) specifications. At present, the menus in restaurants vary in size, from large ones like newspapers to small ones like notebooks, which makes it difficult to achieve the visual effects required by customers. With regard to the specifications of the menu, after repeated practice and understanding of frequent customers, the menu should be based on the principle of facilitating customers' browsing, and the general ideal size is 23cmX30cm.

(3) cover. When designing a menu, we should not only consider the size and number of pages, but also carefully consider the cover design. The beautifully designed menu cover is not only the facade of the restaurant, but also an important symbol of the restaurant. A beautiful menu will leave a deep impression on consumers. The cover design of the menu should highlight the management style of this restaurant, and the patterns and colors should be well grasped. For example, to run a palace gourmet restaurant, the menu cover should reflect the signboard of the operation, and it is best to be antique and royal. If you run a modern restaurant, the menu cover should reflect the rhythm of the times and have modern artistic content.

(4) style. At present, there are various styles of menus, and there is no uniform regulation. The style and color of the restaurant should adapt to the grade and atmosphere of the restaurant. At present, the more common menus in the catering industry are: catalog menu, folding menu, dining table menu, loose-leaf menu, wall-hung menu and so on. Most of them are rectangular, but there are also squares, circles or other shapes.

(5) materials. Generally speaking, the menu is made of beautiful and durable materials with reasonable cost. Long-term use, you can choose heavy coated paper, coated paper and coated paper. Because the texture of paper varies greatly from place to place, it is necessary to analyze the specific situation when choosing paper, and if necessary, you can also ask the paper seller for help.

(6) the text. The words on the menu convey information directly to customers. The font should be clear and correct, and the regular script should be appropriate. When writing, try to arrange a little space between the names of dishes reasonably, not too thin and too dense, otherwise it will affect the reading effect of customers. If necessary, it can be accompanied by Chinese and English control.

(7) color. The color of the menu will change over time. As far as small and medium-sized restaurants are concerned, menu covers and inserts are rich in colors, such as purple, red, dark green and dark blue. Some inserts are mainly white with light pink, beige and other colors. In short, decorative menus with different design styles will add a lot of color to large and small restaurants.

How to make restaurant menu 1 and sketch out the simulated basic menu layout? 2. List the name and price of food. 3. Describe each dish. 4. Add photos carefully. 5. The details of the font are reserved for the second simulation. 6. Select the final layout. 7. Proofread and print the final design. Whether you are designing a menu for your own restaurant or being employed by a group to carry out this plan, here are the steps you can take and the factors you need to consider in the whole process.

1. Draw a simulated basic menu layout. You may want to focus your initial design on the table of contents, some titles and related drawings. The following is the general direction you need to remember: choose a color theme that can match the style of the restaurant. For a fashionable restaurant, dark colors will convey a sense of seriousness and professionalism. If it is a casual restaurant, warm and soft colors will appear suitable for others to enter. Bright colors are more meaningful for a restaurant that is dominated by young people or has a strange theme. Unless you are dissatisfied with the original design or intend to change it, the safest thing to do is to make the menu conform to (or at least supplement) the style of the restaurant itself.

Arrange the menu reasonably. Your menu should reflect the real order in which people eat that you can provide. For a restaurant that is open all day, there should be breakfast, lunch, extra meals and dinner, as well as dessert. Traditionally, simple drinks (water, soda, tea) should be listed last; Special drinks (wine, cocktails) are usually listed in a separate list or folder.

Visually divide the menu into several parts. You can mark the food list with big and simple titles, or if you have many items, each item should be on a separate page. If you have many different foods, you need to have a main part (breakfast, lunch, dinner) and a secondary part (fish, poultry, vegetarian food, pasta, salad). Other minor parts may include: region (Italy, France, Spain)

Style (barbecue, stir-fry, soup, stew)

Popularity (recommended by stores, liked by customers)

2. List the name and price of food. The easiest way is to write column by column (food name, description, price). Make sure that each name clearly corresponds to the description or price, especially if the font is small and each line is difficult to read. A simple way is to put food in a pile of points (? ) connection. It's a good idea to remember the variety: make sure that a few economical dishes are below the average price, and a few are particularly expensive.

Consider serving dishes with special recipes. There should be foods specifically for vegetarians, vegans, children or people who like low-calorie or heart-healthy diets to meet more different types of customers.

Consider providing special services for the elderly, soldiers or other groups during happy hours. This may mean that a dish is discounted at a certain time (preferably when there is little traffic) or a small amount of food is served at a low price at that time.

Change the price of something extra or specially prepared. See if it is allowed to switch to other substitutes, and what is the cost of the substitutes. You may need to record the daily substitutes on the menu, such as "It costs an extra $65,438 +0.50 to replace potatoes with other side dishes."

3. Describe each dish. Every dish should have a descriptive title. For example, "hamburger" may not hear anything, but "delicious sesame and horseradish sauce hamburger" will attract readers' attention. Then briefly introduce all the ingredients in the dish. For example, "a quarter pound beef pie with sesame seeds, cream sauce, roasted mushrooms, tomatoes and Chili sauce or Swiss cheese." Similarly, if the following items are provided, please make a record (words or symbols): this dish is more spicy/spicy than other dishes on the menu.

This dish contains raw materials (such as peanuts) that some people may be seriously allergic to.

This dish caters to people with special dietary needs (vegetarian, vegan, gluten-free, low in calories, low in sodium, low in acid, etc.). )

4. Add photos carefully. Food photography is difficult. If you can afford a very professional food photographer, photos may help to make food look more attractive. However, the attraction of food to people is three-dimensional, and it needs to smell attractive and feel warm, which means that even the best photos can't make your menu objective. Generally speaking, it is best to leave the appearance of each dish to the customer's imagination.

5. The details of the font are reserved for the second simulation. At this point, pay attention to the font, margins, spacing and overall composition: make the font simpler. Don't get carried away. If you use fashionable fonts, it may be interesting, but it looks unprofessional. Don't have more than three fonts on the menu, or it will look too messy.

If it is mainly aimed at the elderly, use large and simple fonts. If they can read the options easily, they will buy more.

Strive for a simple and clear design. This is especially important for high-end restaurants, where there are requirements for taste and simplicity.

Choosing too many menus usually gives each dish a unique number, which is arranged in front of each part in order. This makes it easier for customers to communicate with employees (for example, "Hello, I want number 4").

Try to keep each page visually balanced. Draw a square around each part of the content, and then look at its overall layout and the surrounding blank parts. Does the page look unbalanced? Do some places look like space, as if you have nothing to offer in that part?

6. Select the final layout. Ensure that the restaurant owner, manager and chef agree on the design and content. In addition, please ask non-professionals to give you advice; What is obvious to insiders may be difficult for laymen to understand.

7. Proofread and print the final design. Finally, check the whole menu carefully, because mistakes in the menu will convey the message that the restaurant is of poor quality. You can also hire a professional editor in case you miss anything.

It is suggested that whenever the menu content changes, it is best to replace it with a new menu cover. It can remind customers to look for new things and try new parts, including existing dishes that they have not noticed.

Be prepared for seasonal changes. It is cheaper to put dishes that are not served all year round in a special folder (to match the theme of the main menu) than to make various menus.

You can use many free templates online. There are also softwares specially designed for menus, but any graphic design software can be used to make menus, even if it is only word processing software (if the menu is relatively simple).

Unless you have a professional laser printer, don't print the menu with a home printer. The cost of professional printing is nothing compared with the influence of good printed paper.

Whenever the price changes, restaurants are encouraged to add some new dishes and rearrange the menu. If customers see that the price of the original food has gone up, they may go to other stores.

Before you proceed to the next stage of operation, you should reach a consensus with the restaurant manager and chef in advance, otherwise you may have to make many changes in the end.

Chinese menu design-how to design a good restaurant menu is as follows:

(1) menu must pay attention to its integrity. First of all, we should take care of the names, orders and prices of cold dishes, hot dishes and soup dishes. Second, the promotion of special flavor dishes. Third, the display of famous chefs and special dishes. Fourth, the telephone number, specific address and business hours of the restaurant.

(2) specifications. At present, the menus in restaurants vary in size, from large ones like newspapers to small ones like notebooks, which makes it difficult to achieve the visual effects required by customers.