· 3 min read
Sharing your menu on Instagram: crops, legibility and the story format
How to put a restaurant menu on Instagram so it can be read: crops that survive the feed, type that holds on a phone, and stories that do not crop the prices. · 3 min read
Digital menu screens: designing for a screen that never stops
How to design restaurant menu screens that stay readable in a queue: type sizes, dwell time, motion, contrast, and what never to animate. · 3 min read
Menu boards vs handheld menus: which suits your service?
When a wall board is the right menu and when a handheld card is: queue speed, table service, type sizes, and the rooms that need both.
· 7 min read
How to brief an AI to design your menu (with 12 prompts that work)
What to put in a design brief for an AI menu designer: mood, references, constraints, and a dozen copy-paste prompts for bistros, bars, cafés and fine dining. · 3 min read
Putting your menu on your website: SEO, accessibility and formats
How to publish a restaurant menu on your website so search engines, screen readers and hungry guests can all use it: HTML first, PDF last, structured and dated. · 4 min read
A hybrid menu strategy: print for the table, digital for the search
How to split work between a printed table menu and a digital list: what each one is for, what to keep in sync, and what never to duplicate badly. · 3 min read
The printed menu comeback: why paper is back on the table
Why printed menus are returning after the QR years: what guests missed, what paper does for the room, and how to reprint without going backwards. · 4 min read
QR code menus vs printed menus: what guests actually prefer
What guests do when you offer a QR code instead of a printed menu: speed, sharing, older diners, and when paper still wins the table.
· 4 min read
Menu copy for tourist areas: clarity without dumbing down
How to write restaurant menu copy in tourist areas that guests from anywhere can order from, without flattening the dishes or sounding like a guidebook. · 5 min read
Service charge, cover and footnotes: the small print done clearly
How to set service, cover charge and legal footnotes so guests can read them: size, placement, wording, and the lines that prevent an argument when the bill arrives. · 6 min read
Menu proofreading checklist: read it like a guest, then like a lawyer
A two-pass proofreading checklist for restaurant menus before print: the guest pass for sense, flow and prices, the legal pass for allergens, origin and mandatory mentions. · 6 min read