How to make a restaurant menu (step by step)
List your dishes in a few clear sections, keep descriptions short, put prices in one consistent column, choose a readable size (8.5 × 11 in, 8.5 × 14 in or a tri-fold), and start from a menu template so the layout is done for you.
1. Plan your sections
Group dishes the way guests order: starters, mains, sides, desserts and drinks, or by cuisine. Four to six sections is easy to scan.
2. Write short, specific descriptions
- Name the dish clearly.
- Add one line about what's in it or how it's cooked.
- Mark vegetarian, vegan, spicy or allergen information consistently.
3. Price consistently
Line prices up in one column and use the same style everywhere (for example 12 or $12.00 — not both).
4. Pick a size
| Menu type | Common size |
|---|---|
| Single page | 8.5 × 11 in (US) or A4 |
| Longer menu | 8.5 × 14 in |
| Takeout | Tri-fold 11 × 8.5 in |
| Table specials | Table tent |
| On a screen | TV menu board (16:9) |
5. Design and print
Start from a template, add your logo and dishes, then download a print-ready PDF or order prints. The same menu can be shown on a TV and updates live when you edit it.
Questions
- What font size should a menu use?
- Dish names around 12–16 pt and descriptions around 9–11 pt are readable for most guests at arm's length.
- Should I put photos on my menu?
- A few good photos of signature dishes help; too many can look cluttered.
- How often should I update my menu?
- Whenever prices or dishes change. Editing a digital design makes reprints and TV updates quick.