A menu is the hardest-working piece of print a restaurant owns. Every guest reads it, and how it is designed quietly steers what they order and how much they spend. A good menu is part design, part durability, and part sales psychology. Here is how to get all three right.
Menu formats
| Format | Best for |
|---|---|
| Single sheet (laminated) | Casual, frequently updated |
| Bi-fold / tri-fold | Mid-size menus |
| Booklet | Large or multi-section menus |
| Table tent / insert | Specials and promotions |
Design that sells
A menu is a sales tool, so design it like one. Group items into clear sections, use callout boxes to feature high-margin dishes, and write descriptions that make food sound appealing. Avoid leading with dollar signs in a column (it makes guests price-shop); instead, let the dish lead and place the price subtly at the end of the line.
Design a menu to guide choices, not just list food: feature high-margin items in callout boxes, write appetizing descriptions, and avoid a price column that invites bargain-hunting. The menu is your most-read sales document, treat it like one.
Material and durability
Menus take a beating, spills, handling, every shift. Choose materials accordingly:
- Lamination for menus handled constantly; wipes clean.
- Heavy stock for a quality feel on sit-down menus.
- Single sheets if you update prices or specials often (cheap to reprint).
- Inserts or table tents for specials, so you do not reprint the whole menu.
Plan for updates
Prices change, so design menus to make updates affordable, separate the stable core from the changeable specials. We print menus in every format, laminated or not, and help you plan for easy updates. See our flyer and brochure options, and read standard sizes. Request a free quote.
About the Author
Alaska Business Supply Team
Print Specialists
The Alaska Business Supply team has been printing checks, forms, and stationery for Anchorage businesses since 1979.
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