· 4 min read
Menu design trends worth following (and the ones to skip)
Which current restaurant menu design trends improve readability and sales, which are fashion, and how to adopt a trend without redesigning your whole identity every year. · 5 min read
Luxury menu design: what fine-dining menus do differently
The conventions behind fine-dining menus: fewer words, no currency symbols, one typeface, heavy uncoated paper and finishes, and why they cost more per copy but less per year. · 4 min read
Rustic menu design: kraft, hand-drawn lines and warmth without kitsch
How to design a rustic restaurant menu that feels warm and handmade rather than themed: kraft and uncoated papers, slab and script type in moderation, and clichés to skip. · 5 min read
Minimalist restaurant menu design: doing more with less
What makes a minimalist menu work: one typeface, two sizes, generous margins, honest paper and a short list. Settings and the traps that make minimal look unfinished. · 5 min read
Menu borders, ornaments and dividers: decoration that helps, not distracts
When rules, borders, fleurons and dividers improve a restaurant menu and when they clutter it, with line weights, spacing and print advice for each kind of ornament. · 4 min read
Menu hierarchy: how headings, sections and weight guide the eye
How to build a clear visual hierarchy on a restaurant menu with size, weight, case and spacing, so guests find sections in a second and notice the dishes you want to sell. · 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