A menu isn't just a list of items. It's a sales tool, a brand touchpoint, and often the first thing a customer sees. The best menus make decisions easy: clear categories, readable item names, and descriptions that help customers imagine what they'll get.
What to include in a menu
- Clear categories (starters, mains, desserts, drinks)
- Item name + price (always visible)
- Short description for anything non-obvious
- Allergen and dietary notes when relevant
- Signature items and best sellers (make them easy to find)
How to write menu descriptions
Focus on the top 2–4 details that matter: main ingredient, cooking method, and a key flavor or texture. Avoid paragraphs. Think “scan-friendly”.
- Use consistent patterns (e.g. ingredient → method → flavor)
- Use familiar wording (don't over-translate local dishes)
- Call out spice level or allergens clearly
Menu structure that sells
Start with what you want people to buy. If you have best sellers or higher-margin items, make them easy to see. Group add-ons and combos so customers can build an order quickly.
Modernize with a QR menu
Printed menus go out of date. A QR menu lets you update prices, specials, and translations instantly—without reprinting. If you want the simplest path, start here: create a QR code menu.
Translation checklist (tourist areas)
If you serve international guests, translate categories, item names, and key descriptions. Keep the layout readable and keep terminology consistent for recurring dishes.
menuconverter.com is built for this workflow: menu translation.