· 5 min read
Menu headings that organise: starters, small plates or something else?
How to name and order the sections of a restaurant menu so guests find their way: classic courses, sharing formats, ingredient-led sections and the headings that confuse. · 5 min read
Describing wine on a menu: notes that help rather than intimidate
How to write wine descriptions for a restaurant list guests actually use: the six facts every line needs, a 12-word note format, what to leave out and how to lay out the list. · 5 min read
Menu copy mistakes: typos, inconsistencies and the capital-letter epidemic
The copy errors that make a restaurant menu look cheaper than the food: misspelled dishes, mixed capitalisation, inconsistent prices and units, and a fix for each one. · 5 min read
Provenance on menus: naming farms and boats without writing an essay
How to show local sourcing on a menu without turning every dish into a paragraph: what to name, where to put suppliers, legal rules on origin claims and clean layouts. · 5 min read
Tone of voice on a menu: from playful to formal, and how to hold it
How to pick a tone of voice for your menu copy, keep it consistent across 40 dishes, and match it to your room, your prices and your typography, with rewritten examples. · 5 min read
Bilingual menu layouts: two languages on one card without the mess
Four proven ways to lay out a bilingual restaurant menu, with type sizes, column widths and spacing that keep both languages legible, and when two cards are better. · 5 min read
Translating a restaurant menu: what to translate, what to keep
A working method for translating a restaurant menu: which dish names stay in the original, how to explain rather than translate, false friends and how to brief a translator. · 6 min read
Dietary icons on menus: vegan, gluten-free and the symbols guests recognise
Which dietary icons guests actually understand, how many a menu can carry before it becomes noise, how to draw and size them for print, and where to place them on the line. · 6 min read
Allergen information on menus: legal requirements and elegant layouts
What EU Regulation 1169/2011 actually requires from a restaurant menu, the three ways to lay out the 14 allergens, and how to keep the card readable while staying compliant. · 4 min read
Naming dishes: house names, classics and the risk of being clever
When a classic name serves the guest, when a house name earns its keep, and how clever titles slow the order and hide allergens the kitchen already knows about. · 4 min read
How to write menu descriptions: length, adjectives and honesty
How long a dish description should be, which adjectives earn their place, and how to stay honest so the plate that arrives matches the line the guest just read.
· 4 min read