How to Design an Easy-to-Read Menu
Updated October 2026
A good menu is quick to read. These tips keep yours clean.
Step 1: Group items into clear sections
Use headings such as Starters, Mains, Sides, Desserts and Drinks. Guests should find what they want in seconds.
Step 2: Keep it short
Too many items slow people down and make the kitchen harder to run. Aim for what your kitchen does best.
Step 3: Use plain, large type
Pick one readable font and make it big enough to read in dim light. Use bold only for item names and headings.
Step 4: Leave white space
Spacing between items does more for readability than decoration.
Step 5: Put your best sellers where eyes land first
People often look near the top of a section first. Place the dishes you most want to sell there.
Step 6: Print a test page
Print one copy and read it from arm's length in the room where guests will sit. Fix anything hard to read.
This guide is general information, not legal, tax or food-safety advice. Rules for menus, labeling and allergens vary by location, so check with your local health department.