The document provides guidelines for designing an effective restaurant menu. It discusses several key factors to consider: 1. Create a basic menu format with visually separated sections for food categories and a consistent style. 2. Develop a list of meals with clear descriptions and prices in an easy-to-read format. 3. Ensure each dish has a descriptive title and lists any ingredients that could cause allergies. 4. Get professional photos but balance visual appeal with allowing customers' imagination. 5. Proofread the final design thoroughly to avoid errors that reflect poorly on the restaurant.

1. Yohann Gelder R
Menu Design
HOSPITALITY INDUSTRY

2. Menu
❖ It comes from the Latin
minutus meaning small and
refers to a small list of
Foods.
❖ A list of the foods and
Beverages that may be
ordered at a restaurant

3. Menu Design:
• The restaurant menú is the backbone of the business, it depende largely
on the success or failure of your performance in the gourmet twist.
• When designing a menú, you should consider several factors, such as
inventory, local style, the audience you want to attract and many others.
• The menu represent largely profit business, design or engineering is of
great importance and there is a lot of factors to consider.

4. 1.CREATE A SKETCH BASIC MENU
FORMAT:
❖ You must create a sketch basic
menu format.
❖ You can choose a color that
matches the style of the restaurant
❖ Menus must show the order in
which people actually take the
dishes. In today setting the order is
as follows: breakfast, lunch,
snacks, dinner and then dessert.
Generally, simple drinks (water,
soft drinks, tea) will be listed,
specialty drinks (Wine, Cocktails)
are usually in a separate list is
added.

5. ❖ You should be visually divide the menu into sections.
Should be separate categories of food using a large,
simple headers, if you have a large number of items,
place each on its own page.
❖ When offered a variety of food, you may need several
sections: breakfast, lunch, dinner and subsections:
Fish, Poultry, Vegetarian Food, Pasta, Salads or per
type.

6. 2. MAKE A LIST OF MEALS AND
PRICES
❖ You have to make a list of
foods and prices. The easiest
way to do this is to write in
columns (Meals, description,
price)
❖ Make sure you clearly see
which dish belongs to each
description or price, especially
if the font is small and the row
is difficult to follow.

7. 3.DESCRIPTION OF EACH
DISH
❖ The dishes must have a title
that describes it.
❖ Include a brief description of all
the ingredients that make the
dish.
❖ It is important to note when the
dishes are spicy or have any
ingredient that may cause
allergic reaction.

8. 4.ADD PHOTOS BUT WITH
CAUTION.
❖ Photos on the menu is
recommended to be performed
by a professional.
❖ It is good sometimes to leave
the dishes imagination of
diners.

9. 5. GIVES GOOD RESULTS GIVE ATTENTION TO THE
FINER DETAILS THE SECOND TIME THE MODELS ARE
REVIEWED:
❖ Focus on the font, margins,
spacing, and everything that has
to do with the composition: keep
fonts simple letter. Do not use
more than 3 fonts in the menu or
give the impression of being very
full.
❖ We must try to see that each
page is balanced. You can make
a square around each area with
the content, then be secured in
total placement against left
blank.

10. 6.SELECT THE FINAL
FORMAT:
❖ In this step there q ensure that
the restaurant owner, manager
and chef finalize the design
content
❖ Also, someone who is not in
the business could give their
ideas, which may be obvious to
the understanding can be
confusing to the layman

11. 7. PROOF, READ AND PRINT THE FINAL
DESIGN:
❖ To close must be proofread and print the final design.
❖ Review all the menu in great detail, errors in the menu give a
poor message about the quality of the establishment.
❖ Print your new menu and ready for the success of the
restaurant.

12. YOHANN GELDER
THANK YOU