How to design a good restaurant menu?
In the past few years, customers in the catering industry had various requirements have been put: “I want the menu look good”, “I want to be special”, “I want to be creative”, “Breaking the traditional”… Otherwise, it is drowned by the “style examples” that various customers find themselves. Very few customers will go to think about designing the menu from the needs of their own restaurants or bars.
Personally, although it is important that a menu design is “good-looking” or “popular” design, it should be a design that fits your own branding. It’s more important to know how to think about finding a design direction, finding a balance between brand tonality and consumer utility, etc. to satisfy as many people as possible, and also, a menu that easy to use.
I had a few menu designs recently, In terms of vision and practicality, both the clients and restaurant consumers are quite satisfied. Let me use this as an example here.
Brand: Ratinaud French Cuisine
Brand: Moxie’s Grill & Bar