Choosing materials for restaurant menus
Table of Contents
Choose according to how customers use the menu
Counter menus, handheld menus and takeaway menus serve different purposes. Before choosing materials, consider the number of items, frequency of price changes, contact with water or oil, and staff cleaning methods. This balances durability, handling and the ability to update the content.
Paper and surface finishes
Coated paper, Bristol and art papers can be considered according to design and use. Matt or gloss lamination changes the surface feel and protection of the print. Not every laminated product is completely waterproof: check physical samples, paper edges and appropriate storage conditions.
Organise the content before choosing a format
A single sheet suits a moderate amount of information; a folded menu provides more panels; a booklet works for several food or service categories. Group dishes, prices, toppings and notes first, then choose dimensions that keep the text readable without overcrowding it.
Check a printed proof or material sample
Compare brand colours, type size and contrast under the business’s lighting. Check folds, binding and page turning. If frequent cleaning is needed, discuss the material and recommended cleaning method rather than choosing from a sample photograph alone.
Use the right print item in each location
A main menu presents the selection; a takeaway menu prioritises repeat-order details; a table menu highlights selected dishes or a QR code. Send your content, quantities and references for advice on specifications.
