Menu Price List Template-How to Make Restaurant Menu

What is the barbecue menu and price list? 1, barbecue menu, mainly refers to the types of dishes on the barbecue. With this barbecue menu, guests can know what to eat and then order.

2. The price list of barbecue mainly refers to the price of dishes on barbecue. With this price list, guests can know the price of each dish, and then they can order according to their actual needs.

In a general barbecue shop, the menu and price list of barbecue are marked on a table. In this way, when customers get it, they know what they want to eat and the price.

Barbecue is one of our favorite foods. Especially in hot summer, it's really great to have a barbecue and drink a glass of cold beer.

After making the price list and menu of barbecue, the most important thing is to keep the barbecue hygienic and give customers a satisfactory dining environment.

How to use the Word breakfast price list template is very simple, and the steps are as follows:

1. Enter all the information first, and then press ctrl+A to select all the contents; 2. Then click ""in the "Start" option.

Tab stop

Button to open the window; At this time, we can fill in the "tab stop" according to the ending position displayed in the ruler; 3. Then check "Align" as "Align Right", and "Leader" can be checked according to your own preferences; 4. After the inspection, click "Settings" first, and then click "OK". 5. Then, we click the blank space between the price and the product in turn with the mouse, and then press the "TAB" key on the keyboard; 6. In this way, the "ellipsis connector" between the product and the price will be generated quickly.

MicrosoftOfficeWord is

Microsoft corporation

Word processor based on

application program

. It was originally written by RichardBrodie in 1983 for IBM computers running DOS. Subsequent versions can run on AppleMacintosh( 1984), SCOUNIX and MicrosoftWindows( 1989) and become part of MicrosoftOffice. Word provides users with tools to create professional and elegant documents, which helps users save time and obtain elegant and beautiful results. MicrosoftOfficeWord has always been the most popular word processor. As the core program of Office suite, Word provides many simple and easy-to-use document creation tools, and also provides a rich set of functions for creating complex documents. Even if you only use Word to apply a little text formatting or image processing, you can make a simple document more attractive than using only plain text.

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 know the restaurant manager and chef in advance, otherwise you may have to make many changes in the end.