Design a menu that sells
Free, professional menu-design resources for restaurant owners — fonts that fit your restaurant, principles that lift spend, and a DIY menu maker. No designer required.
Open the free menu makerFree menu fonts
Hand-picked, free Google Fonts that look right on a menu — headings
Body fonts
Readable pairings for descriptions and prices
Menu design principles
Six proven ways menu design changes what people order
1 Guide the eye
People scan a menu in a Z-pattern and linger top-right. Put your highest-margin dishes where the eye lands first, not buried in a long list.
2 Anchor with one premium item
A single expensive dish makes everything near it look reasonable. One high anchor lifts the perceived value of the rest of the section.
3 Drop the dollar signs
Menus that write "14" instead of "$14.00" consistently see higher spend — the currency symbol reminds diners they're paying. Align prices loosely, not in a leader-dotted column.
4 Name and describe
A short, sensory description ("slow-braised, house chili oil") raises both appeal and willingness to pay. Give your signature dishes real words.
5 Limit the choices
Seven items per section is plenty. Too many options causes decision paralysis and pushes diners to the safe, cheap default. Curate.
6 Give it room to breathe
Whitespace reads as quality. Crowded menus feel cheap and are hard to scan; generous margins and spacing make a menu feel considered.
Build your menu now — free
Pick a template and fonts, type in your dishes and prices, and print a clean, professional menu. Everything stays in your browser.
Open the menu maker