Hi Lynn
I like to think the first rule of designing a menu is keeping it true to your theme and you have. You make it fun to read and appetizing. Here are a few changes I would make.
Let talk color scheme. Heavy borders are overpowering and are creating an illusion of tight space within the menu “this is called lack of whitespace.” If you need a border then try one along the top and bottom this will open it up. Bring a color into the categories and item. Bold dark colors. Blue, Deep Red, Green etc (Keep in mind that red is always hard on the eyes) If space allows photos of your theme or food are always a nice option.
Fonts. I’m not crazy about “Font Diner.” But the descriptions are easy to read. Not crazy how titles are centered then items are left align with indent. Center it all or left align all. Another thing you could do is add 3 columns to the top and maybe 2 at the bottom to create flow. Keep in mind that on a two page menu the readers eyes move in a “Z formation” So you want to place things in other zones that will drawn attention.
Let’s talk about food and profit. I don’t see any one item that sticks out. Showcase your “hot” items by boxing them in or adding a tiny graphic “icon” that specifies this is a house specialty.
Prices. I assume your customers come to you because they love your food and atmosphere so remove the price “$7.99” right after the item’s name and place it behind the description in the description font size. Remove the dollar it will give your menu a cleaner feel. You have all your prices ending in 9’s which is very smart.
I love your menu item’s name. Very fun and I can see a lot of thought when into it and it shows.
Check out food networks Food Trends of the 2010…keeping it real, grandma’s cooking with a twist. Locally grown…. If you have a chance to incorporate any of these into your menu as Martha would say “It’s a Good Thing”. Best wishes. Donna
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