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, as well as the arrangement of menu style, cover, photo pattern and so on. Should be 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.