· 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
Trifold vs bifold menus: more faces, more problems?
A designer's comparison of trifold and bifold restaurant menus: panel widths, reading order, paper weight, fold cracking, cost, and which venues each format actually suits. · 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. · 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. · 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. · 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.
· 4 min read
Menu printing turnaround: planning a reprint around a menu change
Realistic lead times for printing restaurant menus, from digital short runs to offset with finishes, and a backwards calendar so the new menu is on tables on launch day. · 5 min read
Foil, embossing and spot colours: premium menu finishes and when they pay off
What hot foil, blind embossing, spot UV and Pantone spot colours cost on a restaurant menu, how they are set up in the file, and which venues actually get a return on them. · 5 min read