菜谱封面的设计（The design of the menu cover）

1、菜谱封面的设计（The design of the menu cover）The design of the menu coverRecipes are not only a necessary embellishment of the restaurant, but also an important symbol of the restaurant. Therefore, the menu must be carefully crafted, so that it really plays a double role of embellishment and marking, the fr

2、ont cover of the menu will leave the first impression of the sense organ, so pay special attention to the design of the menu cover.After the menu size, specifications and determine the number of pages, the next step is to cover the design, art design in the brewing cover, first of all to consider se

3、veral questions: cost, color, the quality of the paper quality, art designers selection, and harmonious design and restaurant cover overall decoration and ambience.The design of the cover of the menu should be done in general:The cover design must be suitable for the restaurant management style, if

4、not suitable, there will be neither fish nor fowl too. Each restaurant has its own management characteristics. A well-designed, colorful, beautiful and decent and affordable menu cover should be the restaurant style both in the eye-catching sign, pattern, color, or specifications should be prominent

5、 features, let a guest see the pattern or color, you can immediately think of the restaurant, your dishes. If you run a classical restaurant, the artistic decorations on the cover of the menu should reflect it. If you run a modern dinner club style restaurant, then the art of decorating the menu has

6、 a time color, should take into account abstract art, and even popular art painting.Menu covers should also be considered interior decorations. The whole restaurant decoration should pay attention to the overall coordination of the table decoration, the decoration of the room, the decoration should

7、be Menlian coordinated. The menu as a small part of them, scattered in the hands of customers, the color design of the color of the cover or restaurant with coordination, or mutual contrast to contrast. In a perfectly designed restaurant menu cover is usually designed to reflect the name of the rest

8、aurant to a proper extent, and decorative tone and restaurant design and harmony, such as a pirate restaurant, the Menu Cover Art Deco with pirate image, black and white gold printing, organic the combination of art and humor, so this cover is complete, and it also makes a seamless heavenly robe, co

9、lor cover adds a charming temptation. As a franchise of the theatre before the show and afterwards dining service restaurant. Its menu cover has a white base line, black and blue. This cover is closely related to the restaurants management features, but also highlights the significance of the memori

10、al. The restaurant and the restaurant name through artistic processing for cover decoration, put some font processing into deformation word pretty funny, cute and funny is fancy, plus the corresponding color, particularly eye-catching.There are also several items on the menu cover, such as the resta

11、urants address, phone number, business hours, credit card payment methods, etc. But they are not necessarily printed on the front of the cover, sometimes the front only prints the name of the restaurant, and the rest can be printed on the back cover. The back cover is also an important layout for ce

12、rtain business features, such as banquets, banquets, conference facilities, take out services, brief history of restaurants or sketches of restaurants.Menu text designA recipe is a source of information that is primarily written to guests, which is the most important aspect of designing recipes. A g

13、ood menu text, should be described in detail, it is reading to fall into a reverie, the role of promotion, but some recipes only list the name and price of dishes. Although some listed out to sell food, but the text reads insipid, but out of order, it will affect the sales promotion. If the recipe a

14、nd magazine advertising compared to the writing of the time-consuming effort as much as a wonderful advertisement design.The design of the menu text mainly includes three aspects: food name, descriptive introduction, restaurant reputation publicity (including excellent service and cooking technology

15、, etc.).Name of food. The design of food names is very important. The same kind of food whose color, aroma, and taste are always the same, but if given a specific name, it will produce a certain impression in peoples minds. In the same way, different names of foods can lead to different associations

16、. Shenzhen Xiang Jiang restaurant Zhenjiang famous dishes Chai chicken changed its name to holding chicken, before and after the operation, the effect is quite different. It is important to see the name of the dish. When naming each recipe on the menu, try to be exact and not too bizarre. On the oth

17、er hand, we must see that the name of the food is not strict scientific name, therefore, can be in the name of the food words more work, Farewell to My Concubine is Steamed Turtle and chicken, and the oral production and named, such as Zhu Jie at the feast on the Dragon Tiger Conference is a snake,

18、cat firing the birthday, and longevity , is a dish made of pumpkin, pheasant, and is independent, emotion, meaning, Yue li. Chinese dishes in the name of a lot of the rich meaning, such as the wealthy, All flowers bloom together., The heavenly maids scatter blossoms. etc.Descriptive introduction. Th

19、at is, the introductory text of each item on the menu. This kind of introduction can be simple or detailed. Its main purpose is to increase the interest and sales value of food. Such as numerology the dish can be described: the main raw material for this dish eel and turtle eel is umbilical door, do

20、or umbilical stewed turtle, rhyme name numerology, used to praise both sides of the machine becomes accessible, the future.Publicity about the restaurant itself. The use of color can make the menu more beautiful, more fun, making food color photos, can make your business and color reproduction. Usin

21、g color to design recipes is very simple and convenient. You can use a color with black color, will all use, another method is the use of colored paper. Color is used to design, how many colors are appropriate, it depends on the cost and the effect you want to decide. The more colors there are, the

22、higher the cost of printing. The colored paper on color, the lowest cost. The production of food color 4 color. Colors also make a recipe for something. Such as the menu fold, category, title, food examples with a lot of bright colors. That reflects the characteristics of some restaurants, such as f

23、ast food restaurants. Using soft pastel colors, such as light yellow, light brown, ivory, gray or blue and black and gold, to minimize the use of bright color, the menu will appear elegant, these are some typical restaurants with color.Such as the use of two-color design recipes, the most convenient

24、 way is to category headings, such as meat, vegetables, seafood and other words printed in color, red, blue, brown, green or golden, specific dishes names printed in black. In general, the general rule is to print only a small amount of text. Because if a lot of text printed in color, reading is nei

25、ther easy nor hurt eyes.Choosing the right recipe paper involves the physical and aesthetic aspects of the paper, such as the strength of the paper, the stability of the shape after the folding, the brightness, the absorbency, the smoothness and the brightness of the ink. In addition, the paper also

26、 has a texture difference, there are very rough surface, there are very thin surface, clean and smooth. Because the menu is always read in hand, the texture or feel of the paper is also an important issue.To sum up, a recipe is formulated with great care. When the recipe is worked out, it should be

27、tested and sold for a period of time, and after investigation, analysis and research, it is possible to make a conclusion whether it is successful or not. Even successful recipes should be constantly improved, innovative, and give guests a fresh and fresh image.Menu cover and back cover designThe fr

28、ont cover and back cover of the menu are the Facade of the menu, and how the design affects the effect of the menu as a whole, so you should pay attention to the following four requirements when designing the back cover and cover:1, the cover of the menu represents the image of the restaurant. There

29、fore, the menu must reflect the features of the restaurant, the style of the restaurant and the class of the restaurant.2, the color of the menu cover should be in harmony with the color of the internal environment of the restaurant, so that the tone of the interior of the restaurant is more harmoni

30、ous, so that when the customer orders in the restaurant, recipes can be used as a decoration of the restaurant.Name 3 restaurant must be designed in the menu on the cover, and features, strokes should be simple, easy to read, easy to remember, this can increase the visibility of the restaurant, on t

31、he other hand, can set up the image of the restaurant.The back cover of the menu shall be printed with the address, telephone number, business hours and other business information of the restaurant. In this way, you can take this opportunity to promote sales to customers.4, the design of the menu, t

32、he menu as a restaurant and customer communication bridge, its information is mainly through the text to the customer, so the design of the text is very important.In general, good menus should be described in detail and play a promotional role, rather than just list the names and prices of the dishe

33、s. If the recipe and magazine advertising compared to the writing of the time-consuming effort as much as a wonderful advertisement design. The design of the menu text mainly includes three aspects: food name, descriptive introduction, restaurant reputation publicity (including quality service, cook

34、ing technology, etc.).In addition, the menu text font choice is also very important, on the menu dishes generally with the regular script writing, arrangement, number and price in Arabia. The typography should be printed so that the customer can see it clearly in the light of the dining room.Unless

35、special requirements, recipes should be avoided in foreign language dishes. That is to say, the use of foreign languages should be standardized and standardized according to the spelling of the standard dictionaries, consistent with grammar and error prevention.Of course, the title of the menu and t

36、he description of the dishes can be used in different types of fonts to show the difference.In addition, the use of color is also very important. Pleasing colors make the menu attractive, better introduce key dishes, and reflect the style and mood of a restaurant. The color can produce different ref

37、lection to the persons psychology, can reflect the different hint characteristic, therefore the choice color must pay attention to the dining rooms nature and the customers type.Vegetable plate use - problem analysisFierce competition in the catering industry, the restaurant operators realize the im

38、portance and characteristics of marketing in the restaurant dishes in the restaurant business, and menu in restaurant dishes reflect the characteristics of marketing has played an irreplaceable role. Dishes are a list of restaurant dishes, customers choose dishes according to the dishes, make exquis

39、ite dishes, can attract more customers, so as to improve the efficiency and popularity of restaurants. Xiang and the purpose of this article is to elaborate the problems existing in the design and manufacture of dishes in Chinese restaurants, and put forward the principles and methods for designing

40、exquisite dishes.When guests enter a restaurant, they inevitably go through the la carte procedure before they expect to enjoy a good meal. No model of food show in most restaurants, can not cook personally introduced under the condition of a strict production, beautifully printed, clear detailed me

41、nu has become the best spokesperson of all kinds of dishes, is a bridge between the restaurant and the customer. Therefore, the innovation of the design means of dishes is really put in front of every catering enterprise.First, the problems existing in the design and manufacture of our restaurant in

42、 Turist HotelSome of our catering enterprises often have different problems in the design and manufacture of dishes. We may all have the experience of entering a famous restaurant,In the senior decoration around, but see the waiter sent up dilapidated, fragmented dishes, or dishes are no special fea

43、tures, immediately lost appetite, no consumption of interest. Our hotel restaurants in the design and production of dishes prone problems, summed up the following points:(1) the sustainability and readability of the dishes are poorPaper is the main raw material for making dishes, and some food and b

44、everage enterprises use improper paper to make dishes, which can cause various problems. Such as: not easy to save, easy to damage, engrave, plastic pressure of high cost. Some enterprises in order to design exquisite menu at Xueben, resulting in a waste of money. It has become one of the basic prob

45、lems in the design and manufacture of dish brand to choose which kind of paper and match the proper color to make the dishes.(two) the layout of the dishes is boringThis is a common problem in Chinese restaurants and restaurants. Most of the menu content is only a list of dishes, and the price of th

46、e insipid, lack of food pictures, production methods and materials are introduced. Such dishes increase the difficulty of reading and guests understand the dishes, regardless of the operators or consumers are no good, greatly damaged the restaurant in the minds of consumers image.(three) change the

47、price of dishes at will;The dishes cost and demand changes will inevitably lead to changes in food prices, in this case, most restaurants do not want to choose to make the menu, because many think it operates both in cost and time are The loss outweighs the gain. they typically, alter in the menu on

48、 the original price. At this time, the dishes became a flawed jade. In the service industry, 100-1=0 is well known, the altered price here inevitably become that 1, because the obvious change traces, so that the guests have a sense of distrust. If the font and size of the dishes are unsuitable for u

49、se, it will hinder the appearance, so it is improper to change the price on the plate at random.(four) the image of the dishes is out of tune with the style of the restaurantDishes reflect the style of the restaurant, and also affect the style of the restaurant, it should complement the atmosphere a

50、nd features of the whole restaurant. Restaurants can not highlight the theme of the dishes, breaking the harmonious beauty of the entire restaurant, can not play the icing on the cake role.(five) the menu name and the lack of personalitySome restaurant managers think they can make the restaurant dis

51、hes should be listed on the menu, give the guest a choice, but because many dishes of raw materials because of many factors, such as the price of the season can not guarantee the supply, the guests order many dishes is not available, the menu is not reliable, not serious, to the guests a bad impress

52、ion, damage the overall image of the restaurant. A little more noteworthy, that is, most of the restaurant dishes lack of personality, giving people Thousand Buddha side feeling.Two. The way to solve the problem the necessary principles for the design of dishes(1) follow the principle of readability

53、 in the design of dishes;Paper is chosen properly. Good quality paper and art design, text typography will affect the quality of the menu design. The choice of paper is appropriate, the quality of the dishes is good, but the cost is not necessarily high. The long-term use of the menu, needs to be on

54、 the advanced coated paper, paper powder, or special paper, paper and plastic film coated with thick. This kind of paper is durable, and it is not easy to be curled around. It has been repeatedly transferred and reused by customers, and it has waterproof and stain resistant characteristics after coa

55、ting.Proper use of color. The use of color and placement of photographs on dishes is a trend in contemporary dining. The color of the dish can be decorated to make the dishes more attractive and interesting, while the color can show the style and atmosphere of the restaurant. Different colors can al

56、so play a role in highlighting certain parts. Some special promotional dishes use distinctive colors to make them stand out,If the menu design intends to use two colors, the most simple way is the category, title, such as seafood, steak, dessert etc. Title printed in color, and the name of the food

57、and specific price are printed in black. In a word, here the need to follow a principle: only let a small amount of printed text color, because a lot of text printed in color, easy to read and do not hurt the eyes, one of the most easily read it in black and white contrast color.With coloured photog

58、raphs. Menu color pictures with names and the text is a kind of excellent food and beverage sales. Color photographs can directly and truly show the dishes offered by the restaurant. A quality color photograph is better than a thousand words. It can truly show dishes and attract customers.Use advanc

59、ed means. At present, with the development of science and technology and the popularization of computers, many restaurants have switched to computer printed dishes, which have made up for the lack of professional art design. The most common way in the United States is to create and modify dishes through a desktop printing system.Is the menu to the customer fi