Major Mistakes in Menu Writing and Design

One of the first things you will encounter in a restaurant aside from the waiter will be the menu. So it is important that it presents a good, if not outstanding, first impression. A menu's well-being speaks so much about the status of the restaurant.

So let me tell you a couple of things you should avoid when putting together your menu.

• Too many menu items.

A big number is not always a good thing. It does not always impress guests that you have a looooong list. Too many menu items can be a cause for: (1) too many items to stock, (2) overlook request for some menu items, (3) confusion, (4) non-saleability of menu items at the rear end of the menu.

• Uncoated or uncovered menu paper

When your menu is just plain paper, tendency is it will crumple easily and soil easily too. They could get ruined right away when somebody accidentally spills gravy or coffee on them. They will tend to look worn fast which will not give a good impression. They would think that this restaurant might be lousy since they have a soggy menu. It will also eat expense for menu production if you have to replace your menu often.

• Small fonts and design flaws

A menu should be readable by using big fonts around 14 or 15 pts. The font type should also be neat and easily readable. Using opposite colors for your paper and the font itself. do not use light-colored fonts on light-colored paper. Graphics should complement your design. Your menu book should withstand daily, and even harsh, handling and flipping of pages. So the binding should be strong enough.

• Unclear titles and No Descriptions

The assumption of anyone who writes a menu should be that not everyone who will eat in the restaurant knows your menu or the local dialect. It is best to have a short title and a simple description underneath the title. The description should have some of the main ingredients or the taste and the manner of cooking.

• Using lousy pictures
  

If you will use pictures, make sure that they are your original photos, nicely taken and can be worth putting in food magazines. Otherwise, don't use any at all.