Best Practice Menus

What is a food and drink service business without a menu of offerings?

Printed menu

  • Use large-print font. Provide an additional large format option for people with low vision using a minimum font size of 18 or 20-point.
  • Use a sans-serif font (one without the little ‘feet’ or decorations at the end of straight lines) such as ArialOpen Sans or Helvetica.
  • Use bold for headings and avoid using underlines, italics and hyphen-ations, as they add unnecessary visual complication to the text.
  • Leave plenty of space between paragraphs and don’t feel like you need to fit everything on one page. Use two pages or more if you need to. Leaving appropriate negative space makes it easier for everyone to digest the menu.
  • Include pictures of the menu offerings.
  • Use good colour contrast.  
  • Use simple, easy to understand language.

Overhead menu

  • Provide a paper alternative if customers have difficulty seeing the overhead menu.

Online menu

  • Provide a copy of your menu on your website.
  • Ensure that the menu is screen readable by putting it directly on the website. Most PDFs and images cannot be read by screen reading technology.
  • Make sure the text and background have good contrast. Black on white is ideal but if you need to use colours, you can check them with a contrast checker like the WebAIM contrast checker.

Customer service

  • Help customers if they ask you to read out the menu. If the menu is one page long, it would be appropriate to read out the entire menu. If the menu is several pages long, you can describe the headlines and ask the customer for guidance on what they would like read out.
  • If you have a degustation, give customers the option to read through a written version of the menu instead of having the courses described by waitstaff.
Last updated on April 15, 2020
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