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 entering the store for dinner, and at the same time, businesses will get better benefits.
Menu design itself is an art, and it is 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, professional printing houses and artists should be selected to assist in the design and printing, and the menu design should be unique and personalized. How to classify and typeset the dishes, drinks, etc. operated in the store, and the arrangement of menu style, cover and photo pattern, etc. shall be completed through consultation between professional designers and operators.
The menu is made as follows:
The (1) menu must pay attention to its integrity. First, we should take care of the name, order and price of cold dishes, hot dishes and soup dishes. Second, the propaganda 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 small notebooks, so it is difficult to achieve the visual effects required by customers. Regarding the specifications of the menu, after repeated practice and understanding of frequent customers, the menu should be based on the principle of convenience for customers to browse, and the generally 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. A 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 we should grasp the pattern and color well. For example, if you run a palace cuisine restaurant, the cover of the menu should reflect the signs of operation, and it is better to be antique and royal. If you are running a modern restaurant, the menu cover should show the rhythm of the times and have modern artistic content.
(4) style. There are various styles of menus at present, and there is no uniform regulation. The style and color of the restaurant should be adapted to the grade and atmosphere of the restaurant. Nowadays, the more common menus in the catering industry are: catalog menu, folding menu, table menu, loose-leaf menu, wall-hanging menu, etc. Most of them are rectangular, and some are square, round or other shapes.
(5) materials. Generally, the menu is made of beautiful and durable materials with reasonable cost. For long-term use, heavy coated paper, coated paper and art paper can be selected. 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 advice and help.
(6) text. The words on the menu directly convey information to customers. The font should be clear and correct, and regular script is appropriate. When writing words, arrange a little space between the names of dishes as reasonable as possible, and don't be 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 can change with the times. As far as small and medium-sized restaurants are concerned, the 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 color to large and small restaurants.