71 practical guides, no waffle: how to organise and price your menu, allergens, daily menus, the big dates of the year and the menu for every type of venue.
01Menu basicsA good menu can be read in a minute, sells what you want to sell and is easy to update. Here is the method, from your list of dishes to the printed page.
4 min read →
02Pricing and rulesA dish's price comes from three places: what it costs you, what your competitors charge and what the customer thinks it's worth. Here's the method step by step, with numbers.
5 min read →
03AllergensThree ways to mark them, when each one works best and the details that prevent misunderstandings at the table.
4 min read →
Where to start, templates, translation and QR or print.
Fonts, colours and a menu that matches your venue.
Recipe costing, menu prices, menu engineering and the rules.
The 14 allergens one by one, the allergen matrix and labelling.
Daily specials, weekly menus, tasting and kids’ menus.
Wedding and christening menu cards, groups and catering.
Christmas, New Year’s Eve, Valentine’s, Mother’s and Father’s Day…
Bar, café, pizzeria, steakhouse, ice cream shop, wine, cocktails…
Menu sizes, slim A4, booklets, screens and printing.
Recipe cost calculator
Allergen icons
Templates by type of venue
Menu designs