· 5 min read
Grid systems for menus: columns, margins and alignment that look professional
How to build a simple grid for a restaurant menu: margins in millimetres, columns and gutters for A4 and A5, a baseline grid, and the alignment rules that look professional. · 5 min read
One-page menu design: how to fit everything without clutter
How to design a one-page restaurant menu that stays readable: word budgets for A4 and A5, column choices, type sizes, what to cut and when a single sheet is the wrong call. · 5 min read
15 menu design mistakes that cost restaurants money
The fifteen most common restaurant menu design mistakes, from tiny type and bold prices to missing bleed and RGB colours, with the concrete fix for each one. · 5 min read
White space in menu design: why the best menus say less
Why empty space on a restaurant menu increases readability and perceived value, how much to leave in margins, between sections and around prices, and how to earn it. · 5 min read
Menu colour psychology: what your palette says before guests read a word
How colour on a restaurant menu shapes appetite, perceived price and trust, with CMYK palettes by venue type and the print pitfalls of dark backgrounds and saturated reds. · 5 min read
How to design a restaurant menu step by step
A practical, ordered method to design a restaurant menu: audit the dish list, pick the format, set the type, place prices, proof and prepare print files in eight steps. · 5 min read