· 4 min read
Sake and Japanese drinks menus: grades, temperatures and pairing
How to set a sake and Japanese drinks list guests can actually order from: grades, serving temperatures, glassware, pairing notes and a layout that stays calm. · 5 min read
Formatting vintages, regions and producers on a wine list
A field order and typographic system for wine list entries: which element leads, how to set producer, cuvée, appellation and vintage, and how to keep 80 lines consistent. · 5 min read
Drinks menu typography: numbers, units and abbreviations done properly
The typographic rules specific to drinks menus: figure styles for prices and vintages, how to write cl and ml, percentages, abbreviations, columns and spacing. · 5 min read
Spirits list design: whisky, rum and gin without the alphabet soup
How to organise a spirits list so guests can navigate 40 bottles of whisky, rum and gin: grouping logic, what to write on each line, pour sizes, price columns and type. · 5 min read
The by-the-glass wine list: pricing, pour sizes and turnover on paper
How to build and lay out a by-the-glass wine list that turns over: how many wines, which pour sizes to print, glass versus bottle pricing and where the block sits. · 5 min read
Dessert and digestif menu design: the last card of the evening
How to design a dessert and digestif card that gets read after a full meal: one-page layout, pairing desserts with sweet wines and spirits, coffee placement and pricing. · 5 min read
Happy hour menu design: clear times, clear prices, no arguments at the bar
How to design a happy hour menu that states times and prices so plainly that nobody disputes the bill: layout, dual-price columns, legal wording and print formats. · 5 min read
Wine pairing suggestions on the food menu: subtle ways that actually sell
Five layouts for putting a wine pairing next to a dish without cluttering the menu, with rules on type size, price display, wording and how many pairings a page can carry. · 5 min read
Non-alcoholic drinks menu: giving mocktails and zero-proof equal billing
Why the non-alcoholic drinks menu deserves the same layout, naming and pricing care as the cocktail list, with concrete rules on placement, wording, glassware and margins. · 5 min read
Tea menu design: origins, steeping times and calmer typography
How to design a tea menu that sells more than English Breakfast: grouping by family, writing origins and steeping notes, sizing type and pricing pots without clutter. · 4 min read
Coffee menu design: the ladder from espresso to flat white
How to design a coffee list as a ladder guests already know: espresso through filter, sizes and prices on one line, extras in a footnote, type that works in a queue. · 4 min read