How to Design a French Food Menu

A menu gives customers a feel for the restaurant's personality.

French food is known for its rich textures, liberal use of herbs and seasonal cuisine. A restaurant's menu is an important part of its marketing strategy, according to the Quantified Marketing Group, a marketing and public relations firm that specializes exclusively in the restaurant industry. The menu gives customers a feel for the restaurant's personality, a glimpse into the operations of the business and establishes a budget. When designing a menu, remember that it is one of the main ways to represent a restaurant's brand and makes customers look forward to their dining experience.

Instructions

1. Create the French menu's cover. Consider using design elements such as texture, shape, colors and typography. The Quantified Marketing Group states a good menu cover will support your French restaurant's brand, even if the design is simple and only displays the restaurant's name and logo.

2. Develop the menu's layout. Divide the menu into one or two columns. In an article for New York Magazine, William Poundstone says the way prices are aligned in a menu is important. Because French cuisine is typically more expensive than other types, write the price of each food item at the end of the food description.

3. Choose the menu's colors and a legible font. The color of the menu helps reflect the personality of the establishment. Vibrant colors, like bright red or green, would look out of place on a French menu because this type of cuisine is sophisticated rather than flashy. Incorporate the color scheme used in the restaurant or your logo. Good colors for a French menu include burgundy, ivory, dark blue or brown.

   Like a menu's colors, the font should match the personality of the restaurant. There is a tendency for French restaurants to use elaborate, cursive-style fonts but Poundstone states menus should use "unfussy fonts" that are easy for customers to read. A classic script or a serif-type font is appropriate and easy to read.

4. Decide how you will divide the French menu into different sections. Most menus are divided by course: appetizer, salads, soups, entrée choices, desserts and beverages. Poundstone suggests using boxes to highlight special dishes.

5. Write descriptions for the French foods offered. This is especially important if menu items are written in French because customers may not know what the words mean. For example, if the menu item is "Escargot à la bourguignonne," write beside it, "Snail cooked with parsley and garlic butter, tucked in a shell." The description should describe the main ingredient and its accompaniments in a way that is appetizing, honest and simple.

Tips & Warnings

• When the prices are justified to the right of a menu's page, customers can scan and find the least expensive menu item rather than examine the food choices to make a decision.

References

• Quantified Marketing Group
• Quantified Marketing Group
• New York Magazine
• Time Magazine

Resources

• Read this Article in Spanish