Pick the menu for the job
- Dinner menu: courses between hairlines, each dish in a serif with what is on the plate and the price set together on the line below.
- Specials: five dishes with a line each, for the week, the season or a holiday.
- Catering: packages priced per guest and how far ahead to order, for the office lunch planner.
- Takeout: the pies, wings and sides, and the phone number biggest at the foot.
- Food truck: each day on a tile beside the stop and the hours, four things on the menu, and how to book the truck.
- Order form: seven pies with prices and a box to write how many, with lines for the name, the phone and the pickup time.
Prices and wording
Put a price on every item; a menu without them gets set aside. Date anything seasonal. If a flyer mentions drinks, keep the offer to a price or a discount: New York's liquor rules do not allow unlimited drinks for a set price, or free drinks with a meal.
Sizes that suit a menu
The letter sheet goes in the takeout bag and on the table; the half sheet sits by the register or in a stack at the counter; 11" × 17" hangs in the window. For a longer menu, print both sides, with drinks, sides and hours on the back.