How to make a good cookbook

The quality of recipe production mainly depends on the following aspects:

First, the choice of recipe style

The style of the recipe refers to the overall appearance of the recipe. Style, is it Chinese or Western? Classical or modern? Public or individual? The choice of recipe style determines the material and design of the recipe, and is the primary consideration in recipe production.

The choice of menu style should be consistent with the business philosophy, cultural connotation and main dish culture of the catering company. For example, for private cuisine enterprises, you can choose a classical and mysterious design style; for home cooking enterprises, you can choose a style with local characteristics; for star-rated restaurants and hotels, you can choose Chinese or Western recipes according to the main dishes, but They have a unique characteristic, that is, a sense of nobility...

Second, the choice of recipe materials

Generally speaking, different materials themselves represent different meanings. Good leather gives people a high-end feel, while bad leather makes people feel shoddy, and they can infer whether the restaurant's cooking is also sloppy and unhygienic. Wooden recipes, on the one hand, give people a classic and high-end feeling, but also have a concept of environmental protection, original ecology, naturalness and health. Various types of specialty paper will also have different feelings and thus bring different meanings.

Third, the choice of recipe design

Recipe design includes the design of the overall style of the recipe and the inner pages of the recipe. The overall design effect of the recipe should also take into account the choice of materials. Therefore, more communication should be done with the designer on this point.

First of all, as mentioned before, the overall design of the menu should be in line with the style, culture, and grade of the restaurant. Secondly, the shape, size, color, graphics, text, binding method, etc. of the recipe need to be carefully considered.

At present, most of the recipes on the market are still in relatively regular shapes, and there are no strange designs like other industries. At most, they are just replaced with scroll-type designs. There is no scientific concept of the size of the general menu design. It is just based on the requirements of the catering company or the designer's feeling. Only some companies have designed menus with unconventional sizes to attract business. In fact, the size of the recipe should take into account the reading habits of normal people, the size of the dining table, the size of the dishes that need to be presented, etc. At this time, the catering company should consider the number of pages of the menu and what kind of dishes should be selected as the focus of presentation. Of course, this should also take into account the business strategy of the catering and hotel company.

The third one is the color design of the recipe. The main color of the recipe cover will generally be consistent with the overall decoration style of the store. In order to express a certain meaning, some hotels will use colors with higher contrast with the main style color. Of course, it is not a bad idea to choose colors with strong impact. You just need to refer to other people's opinions to achieve the final ideal effect and avoid Abrupt. The design and color of the inner pages focus on the clarity of the pictures, which has a lot to do with the level of photography.