A menu you'd actually
hand to a guest.

Menu design rules the templates already follow

• No dollar signs, no price columns. Prices sit beside dishes without leader dots or right-aligned columns — layouts that make guests price-shop down the page lower the average check.
• Short descriptions sell. One line of provenance or technique (“four-hour ragù”) raises perceived value more than adjectives.
• Small menus win. 20–30 items executed well beat 60 done adequately — for the kitchen and for the guest deciding.
• Put money items first. The first and last dishes in each section get the most attention — anchor them with your highest-margin plates.

Before you print

Price with intent: cost each dish in the food cost calculator, set targets in the menu pricing calculator, and only then type the numbers here. A beautiful menu with underpriced items is a beautifully presented loss.

And remember the menu guests use most is the one on their phone: pair the printed version with a QR code menu pointing at an ordering page — where the same menu takes the order instead of just describing it.