Using Promaxx’s self- printable products you can design and print your own menus and point of sale displays - providing an easy, low cost way to add an extra touch of professionalism to your café, restaurant or coffee shop.

But with so many menu designs to choose from, how do you design a menu that is right for you? A quick search of the internet should give you some useful examples to inspire you but there are also some golden rules. Here are five great menu design tips.

Don’t have too many choices

According to a study by Bournemouth University there is an optimum number of menu items you should display. Too few and diners think there is not enough choice, too many and they become disorientated. The research found that diners in fast-food restaurants prefer six items per category while in fine dining establishments, seven starters and desserts, and 10 main courses is the way to go.

Your menu should reflect your establishment

The design of your menu should reflect the type of restaurant or café you are. If you are a relaxed and casual place, so your menu should be. If you serve Mexican food then your menu might be vibrant and colourful but if your establishment is French-inspired then a more classic font and simple, clean design might be the way to go.

To use food images or not?

The decision to use images of food on your menu is ultimately down to you.

Most menus don’t use them but some do. If you want to have some imagery, it may be best to go for several large pictures rather than lots of smaller ones. You should also beware of stock photography which may cheapen the look of your menu. 

A word about pricing on menus

Some great advice on how best to include pricing on your menu can be found here. Top tips include not including £ symbols on the menu and opting for subtle shades of text so the price is less visually dominant.

To minimise the chance of diners simply scanning the menu to find the cheapest item, don’t list dishes in order of price. Rather, mix them up so the prices are in a random order.  

Have a separate dessert menu

Don’t put desserts on the main menu because a diner might save themselves for their pudding and not order a starter.  Bring the dessert menu out after the main course to surprise your diners and hopefully persuade them to order a third course.