· 4 min read
Updating a menu every week without losing Monday
A weekly menu workflow that fits in a morning: what to lock, what to swap, who signs off, when to reprint, and how to stop the card from eating the start of every week. · 5 min read
From spreadsheet to printed menu in an afternoon: a realistic timeline
An afternoon plan for turning a dish spreadsheet into a print-ready restaurant menu: clean the data, brief, generate, proof, export and order print. · 5 min read
AI menu design: what it does well, and what still needs a human
An honest map of AI menu design in 2026: the layout, typographic and prepress tasks it handles reliably, the ones where you still need to check, and how to split the work. · 4 min read
How to brief an AI menu designer: the one sentence that changes everything
What to put in the mood sentence you give an AI menu design tool, what to leave out, and how to iterate from a first draft to a print-ready menu in a handful of generations.
· 5 min read
Formatting vintages, regions and producers on a wine list
A field order and typographic system for wine list entries: which element leads, how to set producer, cuvée, appellation and vintage, and how to keep 80 lines consistent. · 5 min read
Drinks menu typography: numbers, units and abbreviations done properly
The typographic rules specific to drinks menus: figure styles for prices and vintages, how to write cl and ml, percentages, abbreviations, columns and spacing. · 5 min read
Spirits list design: whisky, rum and gin without the alphabet soup
How to organise a spirits list so guests can navigate 40 bottles of whisky, rum and gin: grouping logic, what to write on each line, pour sizes, price columns and type. · 5 min read
The by-the-glass wine list: pricing, pour sizes and turnover on paper
How to build and lay out a by-the-glass wine list that turns over: how many wines, which pour sizes to print, glass versus bottle pricing and where the block sits. · 5 min read
Dessert and digestif menu design: the last card of the evening
How to design a dessert and digestif card that gets read after a full meal: one-page layout, pairing desserts with sweet wines and spirits, coffee placement and pricing. · 5 min read
Happy hour menu design: clear times, clear prices, no arguments at the bar
How to design a happy hour menu that states times and prices so plainly that nobody disputes the bill: layout, dual-price columns, legal wording and print formats. · 5 min read
Wine pairing suggestions on the food menu: subtle ways that actually sell
Five layouts for putting a wine pairing next to a dish without cluttering the menu, with rules on type size, price display, wording and how many pairings a page can carry. · 5 min read