· 4 min read
Burger restaurant menu design: builds, combos and the veggie line
How to design a burger menu that orders fast: the build written top to bottom, six to nine burgers, combo pricing that adds up and a veggie line with equal billing. · 5 min read
Ramen and noodle bar menus: bowls, toppings and add-ons
Designing a ramen or noodle bar menu: the bowl as a complete build, a broth-first structure, toppings and extras priced clearly, and Japanese terms explained. · 5 min read
Tapas and sharing menus: guiding guests to order the right amount
How to design a sharing plates menu that tells guests how much to order: portion cues, the recommended count per person, section flow, pricing and the kitchen pacing note. · 5 min read
Seafood restaurant menus: market prices, seasons and the daily catch
Designing a seafood menu that changes daily: fixed frame and variable insert, market price done honestly, oysters by the half-dozen, seasons and the allergen key. · 5 min read
Steakhouse menu design: cuts, weights and sides that make sense
How to lay out a steakhouse menu: the cuts table, weights and per-100 g pricing, breed and ageing lines, sauces and sides as a separate block, and the right paper. · 5 min read
Hotel restaurant menus: breakfast, room service and the bar on one system
How to design hotel restaurant menus as one family: breakfast card, room service folder, bar list and dinner menu sharing a grid, a typeface and a price logic guests trust. · 4 min read
Food truck menu design: read from three metres, ordered in ten seconds
How to design a food truck menu board that sells from the queue: type sizes for distance, a five-item core, combo pricing, materials that survive weather and daily transport. · 5 min read
Bakery and pâtisserie menu design: the price board and the counter card
A practical guide to bakery menu design: the wall price board, small counter cards, per-piece and per-kilo pricing, allergen labelling and the paper that survives flour. · 6 min read
Brunch menu design: eggs, bowls and the queue outside
How to design a brunch menu that turns tables fast: section order, egg builds, bowl pricing, drink pairing and the layout choices that keep the Sunday queue moving. · 4 min read
Sushi menus: sets, à la carte and omakase on one card
How to put lunch sets, a nigiri list and an omakase on one sushi card without the guest reading a catalogue or missing the chef's sequence. · 5 min read
Fine-dining menus: the tasting card and the à la carte
How to design the two cards a serious dining room actually uses: a tasting sequence that reads as one evening, and an à la carte that does not compete with it. · 5 min read