Print Design TipsTips and Information About Printing

Going out to eat is one of the great pleasures in life and the window onto what an eatery has to offer is, of course, the menu.

For restauranters, the menu is crucial but so many menus fail to deliver either the information in a readable and easily identifiable way or just as bad, fail to convey the atmosphere and tone, that ambience, which is so vital in creating an enjoyable dining environment which creates repeat business and restaurant success.

Strive for Clarity

Most menus fail to achieve clarity and by this we mean the food and drink choices are easily found and understood but also the overall message and personality of the venue is carried on through in a unified theme.

Almost every menu has too many words - take any menu and cut the word number in half and you will automatically improve that menu – take whatever yours is and try to cut out all the extraneous wordage making it more direct and compelling with respect to your dining offering.

This makes it easier for the customer to understand what is available and also with yoru servers efforts at cross-selling other food, sides, desserts and drinks.

Typeface & Font

The print on a menu should never be too small to read but you also must take into account the lighting when a customer is likely to be reading the menu – if the venue enjoys bright light that’s fine but if it is providing a more intimate experience with reduced lighting or candlelight then it is imperative a customer can be able to read what is before them.

Never use less than 12 point typeface – anything less is going to be difficult to read for many customers under any conditions.

Making sure you have a font style in keeping with your ambience and personality is also important but again, many customers look to the weird and wonderful fonts available as a means of distinguishing themselves from other competitors – only to end up with frustrated diners quizzing the servers over what is meant!

Menus Change

Depending on your clientele and the market you are in, your menu is going to change no matter who you are but how you effect these menue changes will have a direct impact on how you present the menu to your customers.

Having a card based menu which needs to be reprinted every time you have a menu item or price change is going to be expensive and perhaps only suitable for higher-end eateries.  For mid-range dining establishments, a folder with inserts is probably a better option so each insert only needs to be changed and not the entire menu.