· 8 min read
Restaurant menu design: 9 principles that sell more of the dishes you want to sell
Menu engineering for real restaurants: layout, eye flow, price presentation, section order and white space, with examples you can apply tonight.
· 7 min read
Choosing fonts for a restaurant menu: pairings that print well
How to pick heading and body typefaces for a menu, size and contrast rules for dim rooms, and eight pairings from bistro to fine dining.
· 5 min read
Greek taverna menu design: blue, white and the grill section
How to design a Greek taverna menu that feels authentic without cliché: structure by mezze, grill and oven, colour and type choices, pricing by weight, and transliteration.
· 5 min read
Menu holders and covers: protecting print without hiding it
A guide to menu covers, sleeves, clipboards and stands: which protect paper without adding glare, what they cost, how they change the format you print, and when to use none.
· 5 min read
Old-style vs lining numerals: the detail that makes menu prices look right
What old-style and lining numerals are, when each belongs on a menu, how tabular figures align prices, and how to switch them on in your typeface.
· 5 min read
Designing menus for older guests: contrast, size and simplicity
How ageing eyes read a menu and what to change: type size and weight, contrast, paper colour, layout density and lighting, with numbers a designer can apply today.
· 6 min read
How to make a print-ready menu PDF: bleed, crop marks, colour and paper
A checklist to hand your printer a menu file they will not send back: bleed, crop marks, safe margins, resolution, colour, paper weight and lamination. · 5 min read
Menu design for terraces and outdoor seating: glare, wind and weather
How to design a menu that works outdoors: matte paper against sun glare, weight and holders against wind, materials that survive rain, and type sizes for bright light.
· 5 min read
The future of restaurant menus: paper, screens and what guests will want
A grounded look at where restaurant menus are heading: what the QR decade taught us, where screens belong, why paper is not going anywhere, and what to invest in now. · 5 min read
Keeping menus consistent across print, web and delivery apps
A working system for menu consistency: one dish list as the source of truth, naming and price rules, a change routine, and how to catch the drift before guests do. · 5 min read
Photographing your printed menu for social media: light, angle and legibility
How to photograph a printed menu so it looks good on Instagram and stays readable: window light, angles that avoid glare, props, crops, and what to post when prices change. · 5 min read