· 4 min read
Square menus: when an unusual format is worth the trimming cost
When a square restaurant menu is worth the extra trim: which lists fit, how to set type on a square, paper waste, and the formats that usually serve you better. · 5 min read
Takeaway menu design: flyers, folds and the counter card
How to design a takeaway restaurant menu: flyer vs fold vs counter card, type that survives a bag, QR codes, and why the dining-room carte should not be shrunk to A6. · 4 min read
Menu inserts and daily specials: updating without reprinting
How to update a restaurant menu with inserts and daily specials: sizes that fit a bifold, dating, allergens, and when a slip is cleaner than a reprint. · 5 min read
Wine list formats: from the one-page house list to the book
How to choose a wine list format: one-page house list, bifold, booklet or binder, plus columns, vintages and a glass list that can change without a reprint. · 5 min read
Tasting menu cards: one column, one story
How to design a tasting menu card: one column, course names, wine pairings, allergens and a format that reads as a sequence rather than a price list. · 5 min read
Lunch menu vs dinner menu: different formats for different services
Why lunch and dinner should not share one restaurant menu format: size, paper, set menus and how to keep both services looking like the same room. · 5 min read
Booklet menus: when a multi-page menu makes sense
When a restaurant menu should be a booklet instead of a sheet or bifold: page count, binding, wine lists, and the rooms where extra pages slow the order down. · 5 min read
Letter vs A4: menu sizes on both sides of the Atlantic
US Letter and ISO A4 are not the same sheet: millimetres, folds, holders and how to design a restaurant menu that still works if you ever print on the other size. · 4 min read
Menu size for small tables: bistros, terraces and two-tops
How to pick a menu format for tight tables: measuring the free surface, why A5 and DL win on two-tops, hand-held versus laid-flat reading, terraces and menus per guest. · 5 min read
Table tents and dessert cards: small formats that sell the last course
How to design table tents and dessert cards that actually get read: sizes, board weights, the two-sided tent layout, type at reading distance, and where they sit on the table. · 5 min read
Tall and narrow menus: DL and custom formats for bars and counters
When a tall, narrow menu beats A5: DL and 100 × 300 mm formats for bars, cafés and counters, with line lengths, type sizes, paper weights and the trimming costs of odd sizes. · 5 min read