Presenting the food items to sell in a logical and enticing way can be a challenge. No two menus are alike in their design, content, or purpose and that is why choosing the right type of menu is important to present an informative and appealing approach that entices user acceptance and food ordering.
When it comes to writing a menu, word choice is critical. Although menu pricing is important, the words you use to describe your food and how you make your menu could entice customers and increase sales, if properly chosen. Conversely, a poorly written menu may turn customers off or confuse them, if you're not careful.
1. Food Menu design
FS-042 Ver 1.2 (Aug 23)
2. General Types of Food Menus
Menus may be categorized by type based on the way items are sold and organized to create the perfect menu. Use this glossary of menu types to familiarize yourself with common types of menus and see what can work for your business!
Static menu: Separated into categories like appetizers, pasta, sandwiches, sides, etc. The dishes are served all year round and are mostly used in fast-food outlets
A La Carte: French for "according to the menu;" This menu usually features seasonal faire and offers greater flexibility for ordering when compared to a static menu
Du Jour: A menu that changes daily. Plat du jour is a dish of the day, which is equivalent to a daily special
Cycle Menu: Different daily menus for a set period of time, then menus are repeated; For example, there could be a different menu every day for two weeks, and then the menu's cycle starts again from the beginning
Table d'Hote: French for "the host's table." All main courses have a set price with the customer's choice of an appetizer or dessert. Surcharges may apply if certain appetizers and desserts are pricier
Prix Fixe: A meal that includes an appetizer, entree, and dessert that is set at one price. Unlike a Table d'Hote menu, the chef picks the three courses in a Prix Fixe menu, whereas a Table d'Hote allows customers to pick and choose their set of three courses
Tasting Menu: A collection of a certain number of small courses that serve as a customer's entire meal. Tasting menus can be tweaked to fit dietary needs or created anew if the same customer is dining again, giving them a whole new tasting menu experience
Beverage: A list of a restaurant's drinks. This is often cocktails, wine, beer, and other alcoholic drinks sold a la carte, or the menu can be displayed on the wall at coffee shops or juice bars with their list of options
Dessert: A list of desserts, like a beverage menu it is often separate from the regular menu and sold a la carte. It is usually presented along with the beverage menu again for after-dinner drinks at the end of the main meal
Wine Captain's Book: An extensive beverage menu that covers each wine's history and features so guests have a better understanding of how they would like to pair their drinks with their meal
Children's: This menu often has more limited choices and incorporates bright colors and activities. It is often disposable for easy cleanup
3. Ways to Display the Menu
When looking for restaurant menu cover ideas and considering the most appealing way to display your menu that will best sell your food, consider the setting of the restaurant and the style of dining. Is your restaurant formal or casual? Sit down or counter-order?
Are you looking for a specific menu cover design or type?
Do you need a menu you don't mind throwing away?
See the below to help you find the right way to display your menu based on your needs!
Menu Holder
- Often made from metal or wood
- easy to swap-out menus
- Can also be used as cheque presenter
- Ideal for Bistro's, Cafe's
Displayette/Tent Menu
- Often made from metal or wood
- Many viewing angles
- Can be used for specials and events
- Ideal for Casual dining
Signboard Menu
- Often made from metal or wood
- Used with Chalk or Dry Eraser
- Ideal for Cafe's, Bistro's
Menu Covers
- Usually made from Vinyl
- Offers protection to menu
- Good for long menus
- Ideal for Casual dining, Bistro's
Food Services
Food Menus
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When it comes to writing a menu, word choice is critical. Although menu pricing is important, the words you use to describe your food and how you make your menu could entice customers and increase sales if properly chosen. Conversely, a poorly written menu can turn customers off or confuse them if you’re not careful.
Below, we break down the key components of menu writing and offer a list of descriptive words for food to get you started.
1. Food Menu word content design
2. Words to describe Taste
The flavor of your food is what most customers focus on when they are deciding what to eat. The way you engineer your menu can help build anticipation, and a good menu description could even convince a hesitant customer to try something new. With this in mind, it's important to be precise and thorough when choosing words to describe your food's flavor.
Here are some words that are commonly used to describe food:
Acidic: A food with a sharp taste. Often used to refer to tart or sour foods as well
Bitter: A tart, sharp, and sometimes harsh flavor
Bittersweet: A less harsh taste than bitterness. Couples tartness with sweetness
Briny: Another word for salty
Citrusy: A bright flavor like that of lemons, limes, oranges, and other citrus fruits
Cooling: A taste that mimics the feeling of cold temperature. Often used to describe mint
Earthy: Reminiscent of fresh soil. Often used to describe red wines, root vegetables, and mushrooms
Fiery: A taste that feels as though it gives off heat. Another word for spicy
Fresh: A light and crisp taste. Often used to describe produce or herbs
Fruity: Any taste reminiscent of sweet fruit flavors
Full-bodied: Rich flavor that can feel heavy in the mouth. Often used to describe wines
Herbal: A bright, fresh, or sometimes earthy taste created by the incorporation of herbs
Honeyed: A sweet or candied taste that may be reminiscent of honey
Nutty: Any taste similar to the flavors of nuts. Often used to describe cheeses
Rich: A full, heavy flavor. Often used to describe foods containing cream
Robust: A rich taste with some earthiness. Often used to describe wines or aged liquors
Sharp: A harsh, bitter, or tart taste. Often used to describe acidic foods
Smoky: A smoky taste is reminiscent of the smell of smoke.
Sour: A biting, tangy, tart flavor
Spicy: A burning taste from hot spices
Sweet: A sugary flavor
Tangy: A tart, biting taste that feels tingly in the mouth
Tart: A sharp, bitter, or sour flavor. Often used to describe acidic foods
Yeasty: An earthy taste reminiscent of yeast. Often used to describe beer and breads
Woody: An earthy, sometimes nutty taste. Often used to describe coffees or cheeses
Zesty: A fresh, vivid, or invigorating flavor
Another consideration when describing your food is texture. Properly using food adjectives to describe mouthfeel helps your guests to imagine what it will be like to eat your food before they order it.
Here are some words that are commonly used to describe texture:
Airy: A light, pillowy texture often created by the incorporation of air
Buttery: A smooth and creamy texture similar to that of butter
Chewy: The texture of a food that needs to be chewed thoroughly before swallowing. Can be light and bouncy or heavy and sticky
Creamy: A smooth and rich texture that usually comes from the incorporation of dairy
Crispy: A light texture with a slight crunch
Crumbly: The texture of a food with a loose structure that falls apart into small pieces or crumbs
Crunchy: A firm, crisp texture often identified by the sharp, audible noise that the food makes when being eaten
Crusty: The texture of a food with a hard outer layer and soft interior
Delicate: A light, fine texture that may come apart easily
Doughy: A soft and heavy texture that is often coupled with pale coloring
Fizzy: A texture brought on by the presence of many small bubbles, usually referring to carbonated liquids
Flaky: A light texture characterized by layers that come apart during eating
Fluffy: A light and airy texture
Gooey: A viscous, sometimes sticky texture arising from the presence of moisture in a dense solid food
Hearty: A firm, robust texture
Juicy: A succulent, tender texture characterized by the presence of liquid in a solid food
Silky: A fine, smooth texture characterized by a sleek feel in the mouth
Sticky: A texture characterized by gluiness in the mouth
Smooth: A consistent texture free of grit, lumps, or indentations
Succulent: A tender, juicy texture
Tender: A soft texture that is easy to break down
Velvety: A smooth and rich texture
3. Words to describe Texture
One of the best ways to describe food on your menu is by indicating how it was prepared. So long as your customer recognizes the words you choose, it will give them a clear picture of your food's flavor and appearance.
Here are some words that indicate preparation and cooking method:
Baked: A food that was cooked in an oven, often resulting in a crispy outer coating
Blanched: A food that was scalded in boiling water and then moved to cold water to stop cooking. Results in a softened texture
Blackened: A food that was dipped in butter and coated with spices before being cooked in a hot pan, resulting in a blackened appearance
Braised: Food that is briefly fried in a small amount of fat and then is slowly stewed in a covered pot. Results in a seared, crispy exterior coupled with a tender interior texture
Breaded: A breaded food is one that was coated with a breadcrumb mixture or batter that is then baked or fried into a crispy outer layer
Broiled: A food cooked with intense radiant heat, as in an oven or on a grill. Often results in a darkened appearance and crispy texture
Caramelized: A caramelized food is one that has been cooked slowly until it is browned and becomes sweeter in taste
Charred: Food that is grilled, roasted, or broiled and gains a blackened exterior coupled with a smoky flavor
Fermented: A food that has been introduced to bacteria, yeast, or another microorganism to produce organic acids, alcohols, or gases. May result in a pungent, biting flavor
Fried: Food that is cooked by submerging partially or fully into hot oil. Often results in a crispy or crunchy texture and golden color
Glazed: A food that becomes moistened by having a flavorful coating dripped or brushed onto its surface. May result in a glossy appearance and thin, crisp outer layer
Infused: A food that has been steeped in liquid with another ingredient in order to extract the flavor of the ingredient. Often used with herbs
Marinated: A food (usually meat) that has been soaked in liquid containing flavorful ingredients like herbs, spices, vinegar, and oil
Poached: Food that has been cooked in nearly boiling liquid. Often results in a tender, moist texture
Roasted: Food that has been cooked with dry heat in an oven or over a fire. Often results in a browned exterior and crisp coating
Sauteed: A food that has been cooked quickly in a small amount of fat
Seared: A food that is cooked in a small amount of fat until caramelized then finished by roasting, grilling, or another method. Results in a crisp outer texture and tender interior
Smoked: Smoked food is food that is cooked or preserved by long exposure to smoke from smoldering wood. Results in a distinctive, bold flavor
Whipped: Food that has been beaten to incorporate air. Often results in a light, fluffy texture
4. Words to describe Food Preparation Method
Food Services
Food Menus - Word Content Design
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FS-042 Ver 1.2 (Aug 23)