First of all, the choice of menu style
Menu style refers to the overall style of the menu. Is it Chinese or western? Classical or modern? Public or individual? The choice of menu style determines the material and design of the menu, which is the primary consideration in making the menu.
The choice of menu style should conform to the business philosophy, cultural connotation and main course culture of catering enterprises. For example, the management of private kitchen enterprises can choose classical and mysterious design style; Home cooking enterprises can choose styles with local characteristics; Star-rated restaurants choose Chinese or western recipes according to the main course, but they all have the same feature, that is, the sense of nobility …
Second, the choice of recipe materials.
Generally speaking, different materials themselves represent different meanings. Good leather gives people a high-grade feeling, while bad leather makes people feel shoddy, thus inferring whether the cooking in this restaurant is so sloppy and unsanitary. Wooden recipes, on the one hand, give people a classic and high-grade feeling, but also have the concept of environmental protection, original ecology, nature and health. All kinds of special paper will also have different feelings and bring different meanings.
Third, the choice of menu design.
Menu design includes the overall style of the menu and the design of the pages in the menu. The overall design effect of the menu should also consider the choice of materials, so this should be communicated with designers more.
First of all, as mentioned above, the overall design of the menu should conform to the style, culture and grade of the restaurant. Secondly, the shape, size, color, graphics and text, binding method and so on of the menu need to be carefully considered.
At present, the vast majority of recipes on the market are still relatively regular in shape, and there is no strange design like other industries. At most, they are changed into scroll designs. However, there is no scientific concept about the size of general menu design. It is only based on the requirements of catering enterprises or the feelings of designers that some enterprises have designed unconventional menus to attract business. In fact, the size of the menu should take into account the browsing habits of normal people, the size of the dining table and the size of the dishes to be presented. At this time, catering enterprises should consider the number of pages in the menu and choose what kind of dishes to focus on. Of course, this should also take into account the business strategy of catering hotel enterprises.
The third is the color design of the menu. The main color of the menu cover will generally be consistent with the overall decoration style of the store. Some hotels also use colors that are in sharp contrast with the main color to express a certain meaning. Of course, it is also good to choose a color with strong impact, but only by referring to other people's opinions can we achieve the final ideal effect and avoid rudeness. In the design of the inner page, the focus of color lies in the clarity of the picture, which has a great relationship with the level of photography.