How we lay out a menu
We start with your menu text and the way guests order. At a counter, people read a wall board from a few feet away while waiting in line, so sections need to be large and short. At a table, guests have time but still scan rather than read, so the layout leads the eye to a few dishes in each section.
The grid above is the planning step: sections and items as blocks, before type. Switching between one page and two panels shows how the same eight sections fit each format.
Formats
Printed table menus
Single sheets, folded menus and booklets for full-service dining.
Wall and window boards
Large boards for counter service, sized for the wall or the frame you have.
QR and web menus
A phone-friendly layout for the page your QR code opens.
Takeout menus
Flyers and inserts for bags, with your ordering options.
Prices and changes
You set every price. We leave room for prices in the layout and send an editable file, so a price change or a new dish doesn't need a redesign. Seasonal menus can share one template with swappable sections.
Questions
Do you write the dish descriptions?
We edit what you send for length and clarity so it fits the layout. The content of your dishes, including allergen notes, comes from you.
Can you match our existing brand?
Yes. Send your logo files and any colors and fonts you already use.
Opening soon or refreshing a menu? Tell us the concept, the opening date and what you need first: a name, a logo, a menu or all three.
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