Business & Office
Restaurant Menu Templates
A menu is a price list people read while hungry and slightly rushed, so the two things that matter are that dish names are easy to scan and that prices do not dominate them. These layouts set prices in the same weight as the dish rather than in bold, which is what stops a menu reading like a receipt.
Type one dish per line as "Dish name - price" and the layout separates the two for you, with prices aligned down the right. Three sections are included; clear the third to run a two-section menu.
Most cafes print a menu and a flyer in the same week - if you are doing both, set them in the same typeface and palette so the two read as one place.
Marigold
Kitchen and tea room
To start
Beetroot and walnut salad - 620
Chicken malai boti - 780
Spiced potato cakes - 480
Mains
Grilled river fish, lemon and coriander - 1,850
Chargha with garlic rice - 1,450
Daal makhani and naan - 950
Sweet
Orange and almond cake - 480
Kulfi, pistachio - 380
Kitchen open until 11pm · Service not included
Marigold
Kitchen and tea room
To start
Beetroot and walnut salad - 620
Chicken malai boti - 780
Spiced potato cakes - 480
Mains
Grilled river fish, lemon and coriander - 1,850
Chargha with garlic rice - 1,450
Daal makhani and naan - 950
Sweet
Orange and almond cake - 480
Kulfi, pistachio - 380
Kitchen open until 11pm · Service not included
Marigold
Kitchen and tea room
To start
Beetroot and walnut salad - 620
Chicken malai boti - 780
Spiced potato cakes - 480
Mains
Grilled river fish, lemon and coriander - 1,850
Chargha with garlic rice - 1,450
Daal makhani and naan - 950
Sweet
Orange and almond cake - 480
Kulfi, pistachio - 380
Kitchen open until 11pm · Service not included
Common questions
How should prices be written on a menu?
Without currency symbols and without trailing zeros where you can - 950 rather than PKR 950.00. Restaurants have measured this repeatedly: the more a price looks like a price, the more attention it takes from the dish.
How many dishes should a section have?
Four to seven. Longer sections slow people down and push the kitchen towards ingredients it cannot keep fresh.
What paper should a menu be printed on?
Something you can wipe. 250gsm or heavier with a matt laminate survives a service; plain paper does not last a week.