March 23, 2026 · 5 min read

Double-sided menus: what goes on the back, and how to make guests turn it over

How to use the second face of a double-sided restaurant menu: which content belongs there, how to signal it exists, show-through and registration, and layouts that work.

March 22, 2026 · 5 min read

Single-sheet menus: designing the format that changes every week

How to design a single-sheet restaurant menu that can be reprinted weekly: paper weight, one-column layout, type sizes, what to leave off, and how to keep it deliberate.

March 21, 2026 · 5 min read

Bifold menu design: cover, inside spread and back, face by face

How to plan the four faces of a bifold restaurant menu: what belongs on the cover, how guests read the inside spread, what the back is for, and the fold measurements.

March 20, 2026 · 5 min read

A4 or A5 menu? Choosing a size for your tables and your dish count

A practical way to choose between A4 and A5 for a restaurant menu: table size, number of dishes, type size that stays readable, folds, and what each format costs to print.