Menu card design: layout, sizes and paper for restaurants
How to lay out a restaurant or cafe menu so it is easy to read and sells more, with common sizes, washable laminated card and takeaway menus.
A menu is the one piece of print every customer reads in full. A clear layout helps guests decide faster and points them to the dishes you most want to sell.
Layout tips
- Group dishes the way guests order: starters, mains, breads, desserts, drinks.
- Keep dish names bold and prices lined up on the right, without a currency symbol on every line.
- Mark vegetarian and non-vegetarian dishes clearly.
- Put your best dishes at the top of each section or in a box.
- Leave space: a crowded menu is hard to read in a dim room.
Sizes
| Size | Good for |
|---|---|
| A4 | Most dine-in menus, one or both sides |
| A3 folded | Larger menus with several sections |
| DL (99 × 210 mm) | Drinks, desserts and takeaway menus |
Paper and finish
Dine-in menus last longer on 300 or 350 GSM card with lamination, which can be wiped clean. Takeaway menus that go in the bag can be on thinner paper. For a table-top display, see tent cards.
Start from a design
Our menu card studio has ready menus that you fill in with your dishes and prices. Menus are quoted by size, card and quantity.