Most diners do not read your menu in depth, they are actually more likely to scan through it quickly. Therefore best practice is to ensure all images, dish names and prices are clear and easy to find and read.
Menu engineers recommend placing your best dishes in the upper right-hand corner, known as the “sweet spot”, as this is the first place that most diners look. An additional suggestion is to use illustrations to highlight those dishes and entice diners. In the case of one-page menus, this would be the top of the page.
You can also use headings, fonts, and illustrations to draw attention to certain items in your menu. These highlights are known as “eye magnets” in the menu design industry. Examples could be annotations showing which items other people love or which meals are great for sharing. However, try not to overuse these “eye magnets”, limiting them to one per page is the suggested best practice to maximise their impact.
Other guidelines to give your menus the best impact are:
Use colors that match your brand and the experience you are trying to create.
Don’t overuse photos and images - only use them for emphasis.
Use descriptive language to bring your dishes to life - describe the taste, smell and textures that can be expected.
For the best results, use professional design software such as Adobe Photoshop, InDesign, or Illustrator. Also, ensure that your closed artwork file respects all the items on the checklist for closing Your artwork. If you are not comfortable with the respective design software, we recommend you employ the services of a design professional. This is crucial, as a poor design can, in fact, harm your overall dining experience and brand.
What Can I Expect?
We offer you a wide range of options to print your menus as you would like them to be: this includes a variety of formats, papers, and refinements to best match your brand and design. In addition, Printulu only employs the best printing equipment (offset or digital), to ensure that your menus have the highest quality level. Our process is extremely easy: choose your configuration and quantities online, add the product to your cart, check-out by paying online, and then simply upload Your files. Your menus will then be delivered to your doorstep – free of charge!
100gsm paper is popular paper used for menu printing. The low cost and good quality make it suitable for take-out menus. Additionally, The paper’s classy and smooth touch makes it a worthy handout for customers.
170gsm paper is the best choice for premium paper at an affordable price. This is suitable for menus at special events as they provide a classy feel on strong paper at a reasonable cost.
250gsm paper gives your menus a strong and premium touch and is thus ideal for classy establishments. 250gsm paper is great if you want menus that are more robust against folds and worn edges, and represent the quality of your establishment.
Signle Fold Binding is a relatively easy method of binding small quantities of paper. This fold allows the job to be completed faster and at a lower cost to you while preserving the quality and utility of the final print.
How many pages can I print?
The maximum amount that you can choose on the website is 8 pages. However, if you require more pages you can email firstname.lastname@example.org for a special quote.
Do you provide leather covers?
Unfortunately we do not provide leather covers. If you need the cover to be printed on paper that is different to the inside pages, you can email email@example.com for a special quote.
Do you provide other formats such as table tent menus?
Unfortunately we do not provide tent menus as yet. However, we are adding products to the website frequently. Please email firstname.lastname@example.org and let us know if this is something you want to see on our website in the near future.
Earliest records of menus date back to the late 18th century when eating out of home was a rarity. While there were inns that would feed their tenants reasonable meals; the modern day restaurant that we know evolved from establishments that served a restorative meaty broth known as a “restaurant” (the origin of the name we use today).
Prior to the wide adoption of menus, chalkboards were used to show the day’s dishes or waiters would recite the meal selection to their patrons. It was in Paris, throughout the 19th century, that the menu developed from a single newspaper-like page to a leather-bound booklet. In Paris, it was known as a “carte” which is the French word for map, and in the west, it was referred to as a “bill of fare”. Today, it is the "menu".