A menu plan before the designer.
Add your sections and dishes, pick a format, and see how the menu fits at a readable size. You get a to-scale preview, the print sizes with bleed, a checklist and a sheet you can print at real size. It runs in your browser, so nothing you type is sent anywhere.
Your dishes and prices stay on this page. We never see them.
The tool
Your dishes
These are sample dishes to show how it works. Change them or clear them. Nothing leaves this page.
Before it goes to print.
Write the menu before you design it
Fill in the sections and dishes first. A menu that is clear in plain text will look clear in any design, and one that is muddled will look muddled in every design.
Choose the format first, because it decides the type size
A4, A5 and a tri-fold hold very different amounts. The planner tells you the body size that fits and how full the page will be, so you can trim before you pay for design.
Make the marks and prices easy to scan
Put the veg, egg and non-veg marks in the same place on every line and align the prices in a column. Guests scan down a menu before they read it.
Print a proof in the real room
Give your printer the sizes from the sheet. Look at the printed proof in the light of the room where it will be read, then check prices and spelling once more before the full run.
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About this tool.
Something we haven’t covered? Ask us.
What size should a menu card be?
A4 (210 x 297 mm) suits a full menu on one or two sides. A5 (148 x 210 mm) suits a short cafe menu or a table card. A tri-fold from an A4 sheet folds to panels of about 100 mm wide and is easy to hold. Ask your printer which sizes and folds they offer before you design.
How big should the type be on a menu?
For printed menus, body text of about 10 to 12 point is comfortable for most people, and dishes read better when the name is a little larger or bolder than the description. If the room is dim, go a size up. Avoid anything below 9 point and avoid long runs of capital letters.
How should I mark vegetarian and non-vegetarian dishes?
The familiar convention in India is a green dot in a square for vegetarian and a brown or red dot in a square for non-vegetarian. Put the mark in the same place on every line so a guest can scan down the list.
Should I show the price with the rupee sign?
Either works if you stay consistent. Many menus drop the symbol and the decimals and align the numbers in a column, because a tidy column reads faster than a row of symbols. Pick one style and use it throughout.
How many dishes should a menu have?
Fewer than you think. A short, confident list is easier to read, easier to cook well and easier to reprint. Group dishes into sections a guest would expect, and put the dishes you most want to sell where the eye lands first.
What about FSSAI and other rules?
This tool only gives you a reminder to check. India's food regulator publishes rules on licence numbers and on information that some establishments must show. Check the current requirements for your licence on the FSSAI website or with your licence consultant before you print.
Is anything I type sent to a server?
No. The planner runs in your browser. Your dishes and prices stay on this page unless you save or print them.
Need a hand?
A menu is part of how a place feels. We can design the menu, the signboard and the packaging together so they read as one brand.
Start a projectWe reply within four working hours, from a person.