How do you avoid over-decorating menus?

Decoration stays in the mark and in one colour, and the rest of the menu is dish, short description and price. Do not add a frame, a seal and an icon on every line if the table has to order quickly.

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Cross out on the current menu everything that is not a name, a price or an allergen. Every dish carries a drawing and the price drops to a size that cannot be seen in the evening light. You get a menu with a single ornament, the venue’s, and the price aligned in a column that can be scanned at a glance.

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Join a community for people who care how a brand shows up on the door, the menu and the phone—not just in a pretty PDF. We share brand judgement you can use this week: names, systems, applications and decisions that hold on the floor. No endless moodboards, no empty decks and no agency theatre. Short takes, clear examples and tips for local businesses that already exist and need to look like themselves at every touchpoint.