To operate, a restaurant must prepare a menu, which is also called a recipe.

A menu is a list of dishes, drinks or other food items that a restaurant provides to customers.

It usually uses written expressions to publish the specific varieties, names, tastes, prices and even photos of the food provided by the restaurant.

The menu has become a channel for communication between consumers and restaurants. The menu is also the essence and guide for the guidance of various production, service departments and purchasing departments of the restaurant.

The role of the menu is so important, so how to make a good menu? As we all know, making a good menu must not only ensure that consumers can get satisfactory service when choosing to consume before entering the store for dining, but also the merchants will

Get better benefits.

Menu design itself is an art, a highly technical and meticulous work.

Since the grade and business content of each restaurant are different, the design will be diverse. In addition to the chef providing the corresponding variety of dishes, a professional printer and artist should be selected to assist in the design and printing. The menu design should be unique and meaningful.

personality.

How to arrange and layout the dishes and drinks sold in the store, the style of the menu, the cover, the arrangement of photo patterns, etc. are all completed through consultation between professional designers and the operator.

The method of making the menu is as follows: (1) When making the menu, you must pay attention to its integrity.

First, we must take care of the product names, order and prices of cold dishes, hot dishes, and soups.

Second, the promotion of special flavor dishes.

Third, the display of famous chefs and specialties.

Fourth, the restaurant’s ordering phone number, specific address and business hours.

(2) Specifications.

At present, restaurant menus come in different sizes, with large ones shaped like newspapers and small ones like small notebooks. It is difficult for the menus produced in this way to achieve the visual effects required by customers.

Regarding the specifications of the menu, after repeated practice and understanding of regular customers, the menu should be based on the principle of convenience for customers to browse. Generally, the ideal size is 23cmX30cm.

(3) Cover.

When designing a menu, you should consider not only the size and number of pages, but also the cover design.

A beautifully designed menu cover is the facade of a restaurant and an important mark of the restaurant. A beautifully designed menu will leave a deep impression on consumers.

The cover design of the menu should highlight the business style of the restaurant, and both the pattern and color must be well grasped.

For example, if you are running a palace cuisine restaurant, the menu cover should reflect the logo of the business, and it should be antique and royal.

If you are running a modern restaurant, the menu cover should be designed to express the rhythm of the times and have modern artistic content.

(4) Style.

Menu styles currently vary and there is no unified rule.

The main style and color should be consistent with the grade and atmosphere of the restaurant.

The more common menus in the catering industry today include: catalog type, folding type, table type, loose-leaf type, wall-mounted type, etc. The most common shapes are rectangular, but also square, round or other shapes.

(5)Materials.

When making menus, materials that are beautiful, durable, and reasonably cost-effective are generally used. For long-term use, you can choose heavy-duty coated paper, coated paper, matte paper, etc.

Since the texture of paper varies greatly from place to place, you need to analyze the specific situation when choosing paper. If necessary, you can also ask the paper seller for consultation and help.

(6) Text.

The text on the menu is to directly convey information to customers. The font must be clear and correct, preferably in regular script. When writing the text, try to arrange a reasonable space between the dish names. Do not be too sparse or dense, otherwise it will affect the reading effect of customers.

, if necessary, a Chinese-English comparison can also be attached.

(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, including purple, bright red, dark green, dark blue, etc.

Some inserts are mainly white, with light pink, beige and other colors.

In short, decorative menus with different design styles will add color to restaurants large and small.