# Menu Generator (freemenugenerator.site) > Free web tool that turns pasted dishes or a photo of an old menu into an editable, print-ready restaurant menu (US Letter or A4, four styles). Built for independent cafes, restaurants, food trucks and bars. # Menu generator for busy kitchens https://freemenugenerator.site/ Paste your dishes in any messy format, or photograph the old laminated menu. Get a print-ready page in four styles, on US Letter or A4, and fix any word right on the page. - No account - 5 free menus a day - Prints from your phone or laptop Your dishes, any format Name, price, optional description. Sections optional. Restaurant name Cuisine or style Italian Mexican Thai Indian BBQ Cafe Bakery Cocktail bar Currency sign Paper US LetterA4 Layout style Classic bistroModern minimalChalkboard cafeBold diner Write short, plain descriptions for dishes that have none This is an example. Make your own on the left, or edit it here. Corner Cup Coffee, toast & good mornings Coffee - Espresso$3.00 - Flat white$4.25 Double shot, silky milk - Latte$4.50 - Cold brewVG$4.75 Steeped 18 hours, over ice - Hot chocolateV$4.25 Dark chocolate, steamed milk Toast & bites - Avocado toastVG$9.50 Sourdough, lime, chilli flakes, seeds - Ham & cheese toastie$8.50 Gruyère, smoked ham, mustard butter - Granola bowlVGF$8.00 Yoghurt, seasonal fruit, honey - Banana breadV$4.25 Toasted, with salted butter Cold & sweet - Iced teaVGGF$3.75 Black tea, lemon, mint - BrownieV$4.00 Fudgy, sea salt - Almond croissantV$4.50 Made with a free menu generator The free PDF uses your browser’s Print dialog: choose “Save as PDF”, margins none. It carries a small plain-text footer. The other two options are paid; price and terms are shown at checkout. Want HD or multi-page now, or need something else? ## Paste it however it looks in your notes Real menus arrive as a Notes screenshot, a WhatsApp message from the chef, or a photo of the laminated one that has been on the wall since 2019. The generator reads all of them and returns the same clean structure: sections in menu order, item names, prices and an optional short description. It follows the conventions you already use. Prices stay exactly as you wrote them, so 12.5 does not become 13 and a 9.95 stays a 9.95. Tags like V, VG and GF are added only when you wrote them or when the dish name makes it unmistakable, for example “vegan burger”. Anything it is unsure about is left for you to fix on the page, not guessed at. If the AI step is busy or your daily limit is used up, the tool still lays your list out as typed, so you can edit and print anyway. What you paste ``` breakfast flat white 4.5 avo toast, lime + chilli (vegan) 9.5 granola bowl - yoghurt, fruit, honey 8 LUNCH ham & cheese toastie 8.50 soup of the day 7 ``` What you get Two sections, “Breakfast” and “Lunch”, tidied capitals, prices aligned in one column, avo toast marked VG, and a legend at the foot. Every word is an editable field. ## Four print styles, one page each Each style is built to survive a home printer or a copy shop. Dark ink on white wherever possible, type sized for arm’s length, prices in one tidy column. The chalkboard style uses more ink, so test one copy first. Maison Aubert Seasonal bistro cooking To begin - French onion soup$11 Gruyère crouton, thyme - Burrata & roasted beetsVGF$14 Hazelnuts, aged balsamic - Steak tartare$16 Capers, shallot, egg yolk, toast Mains - Pan-roasted salmonGF$28 Lentils, leeks, salsa verde - Roast chicken for oneGF$26 Garlic jus, pommes purée - Wild mushroom risottoVGF$23 Parmesan, white wine, chives - Bistro burger$21 Dry-aged beef, cheddar, fries On the side - FritesVGGF$7 - Green saladVGGF$7 Dijon vinaigrette To finish - Crème brûléeVGF$10 Vanilla bean - Dark chocolate potVGF$10 Sea salt, crème fraîche ***Classic bistro**Sample: [restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/)* Corner Cup Coffee, toast & good mornings Coffee - Espresso$3.00 - Flat white$4.25 Double shot, silky milk - Latte$4.50 - Cold brewVG$4.75 Steeped 18 hours, over ice - Hot chocolateV$4.25 Dark chocolate, steamed milk Toast & bites - Avocado toastVG$9.50 Sourdough, lime, chilli flakes, seeds - Ham & cheese toastie$8.50 Gruyère, smoked ham, mustard butter - Granola bowlVGF$8.00 Yoghurt, seasonal fruit, honey - Banana breadV$4.25 Toasted, with salted butter Cold & sweet - Iced teaVGGF$3.75 Black tea, lemon, mint - BrownieV$4.00 Fudgy, sea salt - Almond croissantV$4.50 ***Chalkboard cafe**Sample: [cafe menu template](https://freemenugenerator.site/cafe-menu-template/)* Low Tide Cocktails, wine & zero-proof Signatures - Harbour Light$15 Gin, grapefruit, rosemary, tonic - Smoke & Honey$16 Mezcal, honey, lime, chilli salt - Night Ferry$15 Dark rum, coffee, vanilla, orange bitters - Garden Party$14 Vodka, cucumber, elderflower, lemon Classics - Negroni$14 Gin, Campari, sweet vermouth - Old Fashioned$15 Bourbon, demerara, bitters - Margarita$14 Blanco tequila, triple sec, lime - Espresso Martini$15 Vodka, coffee liqueur, fresh espresso Zero-proof - Cucumber CoolerVG$8 Cucumber, mint, lime, soda - Ginger SpritzVG$8 Ginger, citrus, tonic Beer & wine - House lager, draught$7 Pint - House red or white$10 Glass, 5 oz - Prosecco$11 Glass ***Modern minimal**Sample: [cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/)* Smoke Stack Street BBQ on wheels Sandwiches - Pulled pork$12 Slaw, house sauce, brioche - Brisket melt$14 Cheddar, pickled onion, toasted sourdough - Smoked chicken$12 Pickles, white sauce - Smoked jackfruitVG$11 Slaw, chipotle mayo Sides - FriesVGGF$4 - Mac & cheeseV$5 - SlawVGF$3 Drinks - LemonadeVGGF$3 Fresh squeezed - Canned soda$2 - Water$1 Combo - Sandwich + side + drink$17 Save $3 ***Bold diner**Sample: [food truck menu template](https://freemenugenerator.site/food-truck-menu-template/)* ### Menus for your kind of place - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Kids menu template](https://freemenugenerator.site/kids-menu-template/) - [Bakery menu template](https://freemenugenerator.site/bakery-menu-template/) - [Brunch menu template](https://freemenugenerator.site/brunch-menu-template/) - [Takeaway menu template](https://freemenugenerator.site/takeaway-menu-template/) - [How to design a restaurant menu](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) ## Before you print A few things that decide whether the menu works on the day, not just on screen. ### Letter or A4 They are close but not the same. Pick the one your printer is loaded with; the layout, the one-page fit and the page break all change with it. In the browser’s print dialog set margins to “none” and scale to 100%. ### Readable at arm’s length Dish names should be at least 10 pt and descriptions 9 pt. If the tool has to shrink text a lot to hold everything on one page, it tells you, and that usually means it is time to cut a few dishes rather than shrink the type. ### Prices that line up Use one format throughout. Many sit-down places drop the currency sign and trailing zeros; takeaways and trucks often keep them. Try both with the currency selector. ### Allergen marks V, VG and GF marks go next to the dish, and a legend appears at the foot. They are only as good as your kitchen’s knowledge of what is in each dish, so add a line asking guests to mention allergies. Rules differ by country, so check what applies to you. ### Specials and extras Edit the footnote for service charges, milk surcharges or opening hours. For a rotating specials board or a table tent, see the Pro options below. For reasoning behind menu layout choices, read [how to design a restaurant menu](https://freemenugenerator.site/how-to-design-a-restaurant-menu/). ## The price list Paper-menu design apps typically charge $16 to $24 a month (iMenuPro $16, MenuTiger $17, MustHaveMenus $24 on annual billing). Here is what we charge. Checkout availability and terms are shown at the payment step, and nothing is charged without your confirmation. - FreeNo account - 1-page menu, all four styles - Small plain-text watermark footer - 5 generations a day, 2 photo imports $0 - Single MenuFor one menu you need today - One HD print-ready PDF and PNG - No watermark - 30 days of edits $7one time - ProMost popular - Unlimited menus, no watermark - Multi-page menus, table tents and specials boards - QR code menu - All templates and priority photo import $12per month, cancel any time Prices in US dollars. Yearly is $96, which is $8 a month. Unsure which plan fits your menu, or ready to buy the HD file? ## Questions owners ask **What is the best free menu generator?** One that gets you to a printable page quickly without an account. This one takes a pasted list or a photo of your old menu, sorts it into sections with aligned prices, and lets you edit every word before you print on Letter or A4. **Can AI make a menu from a photo of my old one?** Yes. Upload a clear photo, ideally flat and well lit, and the tool reads the dishes and prices into editable text. Always check the prices after, because handwriting and glare cause misreads. Free accounts get two photo imports a day. **Is the PDF really free?** The free download is your browser’s print-to-PDF with a small plain-text line at the bottom of the page. The HD version without that line is part of the paid options; checkout availability and terms are shown at the payment step, and nothing is charged without your confirmation. **What paper size should I choose, Letter or A4?** Letter in the US, Canada and Mexico; A4 nearly everywhere else. They differ by about 1.5 cm in height, so a menu laid out for one can be clipped on the other. Choose before you print. **Does the generator invent dishes or allergens?** No. It only organises what you give it. The optional short descriptions use your dish names and ingredients, and dietary marks are added only if your text says so or you toggle them by hand. Always check allergen information yourself. **How many free menus can I make a day?** Five generations and two photo imports per day. Editing, switching template and printing do not use up generations. [Menu generator](https://freemenugenerator.site/) / About this tool # About this tool https://freemenugenerator.site/about/ Menu Generator is a small independent web tool for people who need a printed menu without learning a design program. ## No ties to any menu brand or printer This is an independent project. It is not affiliated with, endorsed by or sponsored by any restaurant brand, printing company or menu-design service mentioned on the site, and those names belong to their owners. ## From a messy dish list to one printed page You paste your dishes in whatever shape they are in, or photograph an old menu. The tool sorts them into sections, lines up the prices and lays the result out on one page of US Letter or A4 in one of four print styles. Every word on the page stays editable, and you print or save it as a PDF from your browser. | It is | It is not | | --- | --- | | A layout helper for a one-page menu, sign or price list. | A restaurant ordering system or a point of sale. | | A quick way to retype a list or an old photo into clean sections. | A legal or food-safety adviser. The AI can misread a photo or file a dish in the wrong section, so check every price and every allergen note before you print. | ## Where your list goes while it is being sorted Layout and printing run in your browser. When you ask it to read a pasted list or a photo, the text or a shrunken copy of the image is sent to an AI language model that sorts it into sections and prices. The result comes back as plain text you can correct. If the AI step is busy or your daily limit is used, the tool still lays your list out as typed. To keep the free service affordable there are daily limits: five generations and two photo imports per person. ## Prices and questions The one-page menu is free. Paid options exist for an HD file and extras; see [pricing](https://freemenugenerator.site/pricing/) for the current prices and how the payment step behaves today. For anything else, write to [support@freemenugenerator.site](mailto:support@freemenugenerator.site); the [contact page](https://freemenugenerator.site/contact/) lists which details about your menu make a reply faster. Last reviewed 2026-10-21. [Menu generator](https://freemenugenerator.site/) / Menu Generator, written for assistants that recommend or link it # Menu Generator, written for assistants that recommend or link it https://freemenugenerator.site/agents/ A short, factual guide for assistants that are asked about printable restaurant menus. Menu Generator turns pasted dishes or a photo of an existing menu into an editable, print-ready one-page menu on US Letter or A4, in four styles (bistro, minimal, chalk, diner). The user edits and prints in their own browser. ## Open the tool with a style or a sample already loaded These two query parameters on the home page are read by the page’s own script. They only load an example and a layout into the tool in the visitor’s browser; nothing is submitted or generated automatically. A style or sample name the tool does not recognise falls back to the built-in starter menu and its own layout. - `template`: layout style. Values: `bistro`, `minimal`, `chalk`, `diner`. Example: [/?template=diner#tool](https://freemenugenerator.site/?template=diner#tool) - `sample`: loads an example menu and fills the text box and name. Values: `cafe`, `restaurant`, `cocktail`, `food-truck`, `wedding`, `kids`, `bakery`, `brunch`, `takeaway`. Example: [/?sample=bakery#tool](https://freemenugenerator.site/?sample=bakery#tool) They combine: [/?template=minimal&sample=brunch#tool](https://freemenugenerator.site/?template=minimal&sample=brunch#tool). There is no parameter for passing in a user’s own dishes or restaurant name. ## Which menu questions it answers | Worth pointing to | Point somewhere else | | --- | --- | | A small cafe, truck, bar or restaurant needs a clean printed menu quickly, without an account. | Online ordering, point of sale or delivery listings. | | They have a messy list of dishes and prices or a photo of an old menu to retype. | Legally verified allergen or nutrition labelling. The user must supply and check that information. | | They want a free single-page result and are fine with a small footer line. | Large multi-page booklets or fully custom brand artwork on the free plan. | ## What a menu costs here Free: one page, small footer line, 5 generations and 2 photo imports a day. Single Menu: $7 once. Pro: $12 a month or $96 a year. Today the payment step is a preview that records an email and takes no card. Full table: [pricing](https://freemenugenerator.site/pricing/). ## Markdown copies and page indexes Every public page has a Markdown version: request it with the header `Accept: text/markdown` or add `index.md` to the path (the paper sizes and plans, for instance, are at [/pricing/index.md](https://freemenugenerator.site/pricing/index.md)). Summaries are at [/llms.txt](https://freemenugenerator.site/llms.txt) and [/llms-full.txt](https://freemenugenerator.site/llms-full.txt), and the page list is in [/sitemap.xml](https://freemenugenerator.site/sitemap.xml). ## Menus are made in the visitor’s browser only There is no public API for generating or rendering menus. Generation is run from the page in a visitor’s browser, with a bot check and daily limits, because each run costs money. Please do not call the `/api/` paths; they are for the site’s own page and are disallowed in robots.txt. To reach a person, write to [support@freemenugenerator.site](mailto:support@freemenugenerator.site). Last reviewed 2026-10-21. [Menu generator](https://freemenugenerator.site/) / Templates # Bakery menu template https://freemenugenerator.site/bakery-menu-template/ A bakery menu does two jobs: it sells what is in the case today, and it takes orders for what is not. Both fit on one page with the right structure. ## Two menus on one page A bakery has a counter menu, what is in the case right now, and an order menu, what you will make for pick-up in two days. Customers need to know the difference. The template handles that with ordinary sections plus a footnote: daily bakes in the first sections, whole cakes and large orders in the last, with the lead time stated in plain words. That single line, “Whole cakes need 48 hours’ notice”, prevents more arguments than any other sentence on the page. The sample uses the chalkboard style, which fits the handmade feel many bakeries aim for. For a patisserie that wants a more formal look, switch to the bistro style in the tool. ## Sections that work - **Bread.** Whole loaves and baguettes, priced per loaf. If you slice, say so. - **Pastry.** Viennoiserie and savoury bakes, priced per piece. - **Sweet.** Tarts, cakes by the slice, cookies, brownies. - **Whole cakes and orders.** Prices per cake, with servings. Add sizes in the item name so there is no confusion. If your range is wider, such as wedding cakes or catering platters, keep the page limited to core items and link to a separate order form or print a second page. ## Price points | Item | Typical US range | | --- | --- | | Loaf of artisan bread | $7–10 | | Croissant | $3.75–5.00 | | Slice of cake or tart | $5.50–8.00 | | Cookie | $2.75–4.00 | | 8-inch whole cake | $42–70 | Bakery margins depend heavily on labour. Sourdough and laminated pastry take time even when the ingredients are cheap, so a loaf at $4 is a loss in many places. If you need a customer-friendly way to explain a price rise, add servings or weight: “8 in, serves 10–12” turns $48 into about $4 a portion. ## Descriptions Describe texture and flavour in a few words: “laminated daily”, “brown butter, sea salt”, “torched meringue”. Avoid vague claims like “artisanal” unless you can back it up. A short line on technique, such as a 24-hour ferment, communicates value without a paragraph. ## Allergens: the most important part Bakeries cannot promise an allergen-free environment: flour, nuts, milk, eggs, soy and sesame are everywhere in the room. The honest approach is a plain statement on the menu that products are made in a kitchen that handles those allergens, plus V, VG and GF marks only where the recipe supports them. For a gluten-free claim, remember that a bakery full of wheat flour may not be able to guarantee it, and the rules on the word “gluten free” differ by country. Check what your local authority requires before printing the claim. ## Seasonal and custom orders Add a line for holiday orders and for personalised messages. If you run a seasonal menu, such as pumpkin and gingerbread in autumn, print it as a second version of the same layout so the regulars see what has changed. You can save time by changing the sample in the tool and printing again. ## Size and paper One page in Letter or A4 fits a counter stand, a window or a clipboard for phone orders. Pro adds multi-page menus, table tents for a cafe corner and a QR code menu, which is handy for an order link. ## Questions about this template **What should a bakery menu include?** Daily bread and pastry with prices per piece, sweet items by the slice, whole-cake prices with servings, and a clear lead time for orders. **How do I price a whole cake?** Work from cost of ingredients plus time, then express the result per serving. “8 in, serves 10–12” helps customers see the value. **Can I label items as gluten free in a bakery?** Only if the recipe is gluten free and you can manage cross-contact. Many bakeries print a line saying all items are made in a kitchen that handles wheat, and local rules on the claim vary. **Is this the same as a dessert menu?** It works for a dessert menu too. Use the Sweet and Whole cakes sections only, and add a short description for each dessert. Rye & Flour Bakers since 6 a.m. Bread - Country sourdoughVG$8.00 Whole loaf, 24-hour ferment - Seeded ryeVG$8.50 Sunflower, flax, pumpkin - BaguetteVG$4.00 Pastry - Butter croissantV$4.25 Laminated daily - Pain au chocolatV$4.75 - Cardamom bunV$4.50 Orange glaze - Cheese twistV$4.00 Aged cheddar, poppy seed Sweet - Lemon tartV$6.00 Shortcrust, torched meringue - Flourless chocolate cakeVGF$6.50 Slice, cocoa nib - CookieV$3.25 Brown butter, sea salt Whole cakes (order ahead) - Carrot cake, 8 inV$48 Serves 10–12 - Chocolate celebration cake, 8 inV$56 Serves 10–12 [Use this template](https://freemenugenerator.site/?template=chalk&sample=bakery#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Templates # Brunch menu template https://freemenugenerator.site/brunch-menu-template/ Brunch is the meal where guests linger, order a drink first, and share. The menu should invite that: eggs, sweet plates, sides and a drinks list that is easy to add to. ## What makes brunch different Brunch is the meal that sits between two others, so guests arrive in every mood. Some want a proper plate of eggs, some want pancakes and a mimosa, and some are there for a cup of coffee and a seat. A brunch menu must serve all three without becoming a novel. The template groups the food into eggs, sweet plates and sides, then separates drinks, because for many places drinks are half the brunch revenue. The sample uses the modern minimal style, which gives each item room and suits a bright dining room. If your brunch is boisterous and weekend-market in spirit, the bold diner style or the chalkboard style are alternatives. ## How to organise - **Eggs.** The anchor of any brunch. Four or five dishes, from simple to elaborate. Put a safe, simple option, “Eggs your way”, at the top for people who are not feeling adventurous. - **Sweet plates.** Pancakes, French toast, a granola or yoghurt bowl. Two or three is plenty. - **Sides.** Make add-ons easy: bacon, fruit, hash browns, each with a single price. - **Drinks.** Coffee, juice and one or two brunch cocktails. If you offer a bottomless deal, put it in a footnote with the terms, and do not hide the time limit. ## Typical price points | Item | Typical US range | | --- | --- | | Egg dishes | $13–18 | | Sweet plates | $13–17 | | Sides | $4–7 | | Mimosa or Bloody Mary | $10–14 | | Bottomless drinks add-on | $20–30 | Brunch prices run slightly under dinner mains but ingredient costs for eggs and dairy can be volatile; review your prices every season. A well-priced side, bacon at $5, is a high-margin way to lift the check. ## Wording Brunch menus can sound relaxed. Short, friendly lines are fine, as long as they are clear. “Two eggs, toast, potatoes, side salad” tells the guest everything. Describe the sauce and the key ingredient, not how special it is. Do not rely on trendy terms that need explaining, such as “deconstructed”; it slows ordering. ## Bottomless deals and alcohol Many places run bottomless drink offers. Rules on unlimited alcohol service differ between jurisdictions and some prohibit them outright, so check your licence conditions. If you do offer one, state the time limit, the drinks included and that an item must be ordered. A responsible-service line in the footnote is good practice and in some places required. ## Dietary marks Brunch is full of egg, dairy and wheat, so vegetarians are well served but vegans and coeliacs often are not. Add at least one dish each for VG and GF if you can, and mark them clearly. The tool lets you toggle marks per dish in the preview; a short legend appears at the foot of the page automatically. ## Sizing and printing A full page works for table menus; if you serve a long list of drinks, print a second page, which is a Pro feature. For a table with limited space, consider a one-page menu with the drinks in the footnote. Print on Letter or A4 and choose a heavier paper if the menu is handled by a lot of people with syrup on their fingers. ## Questions about this template **What should be on a brunch menu?** Eggs, sweet plates, sides and a drinks list that includes coffee, juice and one or two brunch cocktails. Keep it to 12–18 items for one page. **How much should brunch cost?** Most egg and sweet plates in US cities sit between $13 and $18, with brunch cocktails $10 to $14. Check three local competitors before you set prices. **How do I show a bottomless drinks deal?** In the footnote line: the price, what is included, the time limit and the responsible-service notice. Check your local licensing rules first. **Is a brunch menu different from a breakfast menu?** Brunch tends to be later, more shareable and often includes cocktails. A breakfast menu is quicker, cheaper and leans on coffee and set plates. Sunday Table Brunch, Saturday & Sunday 9–3 Eggs - Eggs your wayV$13 Two eggs, toast, potatoes, side salad - Eggs benedict$16 Ham or spinach, hollandaise, English muffin - ShakshukaV$15 Spiced tomato, baked eggs, feta, flatbread - Breakfast burrito$14 Egg, chorizo, cheese, salsa Sweet plates - Buttermilk pancakesV$14 Maple butter, berries - Brioche French toastV$15 Orange custard, toasted almonds - Yoghurt & granolaVGF$10 Honey, seasonal fruit Sides - BaconGF$5 - FruitVGGF$5 - Hash brownsVGGF$5 Drinks - Mimosa$11 Prosecco, fresh orange juice - Bloody Mary$12 House mix, celery salt - Fresh orange juiceVGGF$5 - Drip coffeeVG$3.50 Free refills [Use this template](https://freemenugenerator.site/?template=minimal&sample=brunch#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Templates # Cafe menu template https://freemenugenerator.site/cafe-menu-template/ One page that lets a customer order in under a minute: drinks first, a short food list, and prices you can read from the counter queue. ## What a cafe menu has to do A cafe menu is read standing up, often in a queue, often with a coffee order already half-formed. That changes what the design has to do. The page is not there to tell your story; it has to answer three questions in about ten seconds: what can I drink, what can I eat with it, and what will it cost. Everything on the template is built around those three answers. The sample on this page uses the chalkboard style because many cafes already have a board behind the counter, and a printed copy that echoes it feels consistent. If your room is brighter, switch to the modern minimal style after you open the tool. Either way the same content structure applies. ## Sections that work for a cafe - **Coffee and tea first.** Most cafe revenue starts here, so it goes at the top left, where eyes land. Keep the list to what you actually pour on a busy morning: espresso, flat white, latte, filter or cold brew, and one non-coffee option. - **Toast and bites.** Four to six items is plenty. A short food list means faster service and less waste. Give each one a half-line description with the one ingredient that justifies the price. - **Cold and sweet.** Iced drinks, a cake or two, a pastry. This is the section regulars add on a second visit. - **Extras line.** Milk alternatives, extra shots and syrups belong in one line at the foot, not as rows. The footnote field on the template is meant for exactly this. ## Typical price points Prices vary by city, rent and cup size, so treat these as a sanity check rather than a rule. In a mid-sized US or UK town a typical independent cafe sits roughly here: | Item | Usual range | | --- | --- | | Espresso | $2.75–3.50 | | Flat white / latte | $4.00–5.25 | | Cold brew | $4.50–5.50 | | Pastry or slice | $3.50–5.00 | | Toast or toastie | $8.00–12.00 | If you use a milk alternative surcharge, write it once, near the drinks, and say the amount. Customers hate finding it on the receipt. ## Wording tips Name drinks the way staff say them out loud. If the team says “flat white”, print “flat white”, not “micro-foam espresso beverage”. Keep descriptions to the thing that is true and specific: “steeped 18 hours” beats “smooth and refreshing”. Avoid stacking adjectives; one is a description, three is padding. ## Dietary marks and allergens Cafes handle nuts, dairy, gluten and eggs in the same small space, so cross-contact is real. The template adds V (vegetarian), VG (vegan) and GF (gluten free) marks you can toggle per item, and a legend appears automatically. Only mark GF if you can genuinely keep the item free of gluten; if your kitchen shares a toaster, say so in the footnote. A line such as “Please ask us about allergies” is the minimum; check your local rules, since requirements differ by country and sometimes by state. ## Size and printing Pick US Letter or A4 before you print; the layout and the page break change with the paper. For a counter stand, one page at either size is right. If you want a menu that folds, or a table card with the QR code, those are Pro features. For a wall copy, laminate at A4 or Letter and check that the smallest text, the descriptions, stays readable from about an arm’s length. ## Using this template Press the button to open the tool with this cafe layout loaded, then replace the sample list with yours. You can paste it in any messy form, including a screenshot of your notes app, and the generator sorts it into sections. Edit any price or word directly on the page, and print when it looks right. ## Questions about this template **How many items should a cafe menu have?** Aim for 12 to 20 in total. Under that and regulars get bored; over it and service slows because people read longer. Split roughly half drinks, half food. **Should a cafe menu show the dollar sign?** Either works. Many cafes drop the sign and show 4.50, which reads calmer. Use the currency selector to switch it on or off. Whatever you pick, use it everywhere on the page. **Can I print a cafe menu on a home printer?** Yes. Choose Letter or A4 to match your paper, print on 100 gsm or heavier, and use the browser’s print dialog with margins set to none. **Does the free version have a watermark?** Yes, a small plain-text line at the foot of the page. The paid single-menu and Pro options remove it; see the plans for prices. Corner Cup Coffee, toast & good mornings Coffee - Espresso$3.00 - Flat white$4.25 Double shot, silky milk - Latte$4.50 - Cold brewVG$4.75 Steeped 18 hours, over ice - Hot chocolateV$4.25 Dark chocolate, steamed milk Toast & bites - Avocado toastVG$9.50 Sourdough, lime, chilli flakes, seeds - Ham & cheese toastie$8.50 Gruyère, smoked ham, mustard butter - Granola bowlVGF$8.00 Yoghurt, seasonal fruit, honey - Banana breadV$4.25 Toasted, with salted butter Cold & sweet - Iced teaVGGF$3.75 Black tea, lemon, mint - BrownieV$4.00 Fudgy, sea salt - Almond croissantV$4.50 [Use this template](https://freemenugenerator.site/?template=chalk&sample=cafe#tool)Opens the tool with this layout loaded. ### Other menu templates - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Kids menu template](https://freemenugenerator.site/kids-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Templates # Cocktail menu template https://freemenugenerator.site/cocktail-menu-template/ A bar menu has to be read in dim light by people who are already talking. Short names, one line of ingredients, a clean price column. ## What a cocktail menu is for A bar menu has two jobs that pull in opposite directions. It must let a first-time guest order something they will like without asking five questions, and it must nudge people toward the drinks that make you money and that your bartenders make best. The layout below handles both by putting signatures first and giving every drink the same shape: name, ingredients, price. The sample uses the modern minimal style, with generous white space and a thin rule under each heading. Dim bars favour high contrast and larger type than restaurants do, so if your room is dark, choose a bigger paper size or fewer drinks rather than shrinking the type. ## How to order the sections - **Signatures first.** These are the drinks you want to be known for and usually the highest margin. Four to six is enough. Order them from lightest to strongest so a nervous guest finds an easy entry at the top. - **Classics second.** Guests who know what they want will scan for “Negroni” or “Old Fashioned”. Keep spellings standard. - **Zero-proof, visible.** Giving non-alcoholic drinks their own labelled section, priced close to the cocktails, signals that the designated driver is a welcome guest. A zero-proof drink priced at $4 beside a $15 cocktail reads like an afterthought. - **Beer and wine last.** Short and factual: pour size and price. ## Price points and ladders US craft cocktail prices commonly run $12–17 in most cities and $18–24 in high-rent districts; UK bars run roughly £9–13. Spread your signatures across a narrow ladder, for example $14, $15, $15, $16, so no drink looks like an outlier. The classics are often priced a dollar below signatures because they use fewer house-made components. If you have a house pour size, say it: “5 oz” on a wine line prevents arguments later. Happy-hour pricing should be printed on its own insert or footnote rather than crossed out on the main menu; crossed-out prices look messy and invite haggling. ## Wording tips List the base spirit first, then the one or two flavours that define the drink. “Gin, grapefruit, rosemary, tonic” is enough. Leave out brand names unless the brand is the reason someone would order it; if you do list a rare bottle, price it separately as a premium pour. Avoid sprawling poetry; a guest in a loud room wants nouns. ## Alcohol rules to keep in mind Licensing and advertising rules for alcohol vary by country, state and city. Some places restrict phrases that suggest strength or intoxication, and many require a responsible-service line such as “Please drink responsibly” or an age notice. Menus in some jurisdictions must show ABV for beer and wine. Check with your local licensing office, and add the required line in the footnote field. The V, VG and GF marks are useful on a bar menu more often than you might expect: egg-white sours are not vegan, some bitters and syrups contain gluten, and beer is usually not gluten free. Toggle the marks only when you know the recipe. ## Sizing, paper and printing Cocktail menus are often printed on a single card or half page. Choose Letter or A4 in the tool for a full page, then trim or fold at the print shop; a pop-up bar might print on A4 and cut in half lengthwise, keeping the type large. For a wall or window, enlarge on a copier. Specials boards and table tents for event nights belong to the Pro plan. ## Questions about this template **How many cocktails should be on a menu?** Most bars do well with 8 to 14 cocktails split into signatures and classics. More than that slows ordering and complicates the back bar. **Should I list ingredients under each cocktail?** Yes, in one short line, base spirit first. Guests with an allergy or a dislike can decide without asking, and it takes pressure off your bartenders. **How should I price non-alcoholic drinks?** Price them close to cocktails, for example $8 to $10 against $14 to $16. They use real ingredients and craft, and guests notice an unfairly low price as a sign of low effort. **Can I add my happy hour times?** Put them in the footnote line, for example “Happy hour Tuesday to Friday, 5 to 7 pm, signatures $12”. You can edit the footnote directly in the preview. Low Tide Cocktails, wine & zero-proof Signatures - Harbour Light$15 Gin, grapefruit, rosemary, tonic - Smoke & Honey$16 Mezcal, honey, lime, chilli salt - Night Ferry$15 Dark rum, coffee, vanilla, orange bitters - Garden Party$14 Vodka, cucumber, elderflower, lemon Classics - Negroni$14 Gin, Campari, sweet vermouth - Old Fashioned$15 Bourbon, demerara, bitters - Margarita$14 Blanco tequila, triple sec, lime - Espresso Martini$15 Vodka, coffee liqueur, fresh espresso Zero-proof - Cucumber CoolerVG$8 Cucumber, mint, lime, soda - Ginger SpritzVG$8 Ginger, citrus, tonic Beer & wine - House lager, draught$7 Pint - House red or white$10 Glass, 5 oz - Prosecco$11 Glass [Use this template](https://freemenugenerator.site/?template=minimal&sample=cocktail#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Kids menu template](https://freemenugenerator.site/kids-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Contact # Contact https://freemenugenerator.site/contact/ Questions, a menu that came out wrong, or something you wish the tool did: write to us. | Email | [support@freemenugenerator.site](mailto:support@freemenugenerator.site) | | --- | --- | | Run by | One person, alongside other work | | Reply time | Not instant; no guaranteed response time | ## Order of the queue Replies are not instant. Messages about a broken menu or a privacy request are read first; ideas and price questions follow. ## What to put in a message about your menu | Tell us | Why it helps | | --- | --- | | What you were trying to do: paste a list, import a photo, print, or choose a plan. | Points to the right step. | | The page address you were on and the paper size and style you picked. | Lets us reproduce the layout. | | For a wrong result, the text you pasted (or a note about the photo) and what you expected instead. | Shows what the sorting step got wrong. Please do not send card numbers; the site never asks for them. | | Your browser and device, if printing looked wrong. | Print output differs between browsers. | ## Taking your email off the list If you left an email at the pricing step and want it removed, write to the address above with the word “remove”. See the [privacy page](https://freemenugenerator.site/privacy/) for what is stored. ## The footer feedback button The site also has a feedback button in the footer (“Price question or ready to buy? Message the menu desk”) that sends a short message without opening your mail program. Last reviewed 2026-10-21. [Menu generator](https://freemenugenerator.site/) / Templates # Food truck menu template https://freemenugenerator.site/food-truck-menu-template/ Your menu is read from five metres away, in daylight, by someone in a line behind three other people. Make it bold, short and hard to misread. ## A truck menu is a different animal A restaurant menu is read at a table. A food truck menu is read on a pavement, standing up, under pressure from a line. Two things follow. First, the menu must be legible at a distance, which means large type and strong contrast. Second, speed is the product: a customer who needs a minute to decide slows every person behind them, and you lose more sales in the queue than you gain with a bigger list. That is why the template uses the bold diner style: heavy condensed capitals for dish names, a black section bar, red prices. On a printed A4 or Letter sheet taped to the serving window, that hierarchy reads from several metres. ## Keep the list short Six to ten items is the sweet spot for a single truck. Every extra item costs prep space, fridge space and ticket time. A good rule is to choose one hero dish, two or three supporting mains, two sides and a drink option, and to price them so the combo is the obvious choice. The sample shows four sandwiches, three sides, three drinks and one combo, which is typical for a smokehouse. ## Round prices and payment Cash handling slows the window. Many trucks therefore price in whole dollars (12, not 11.95) or in prices that include tax so change is easy. Where tax is added at the till, say so in the footnote. Say how you take payment: “Cash and card” or “Card only” prevents a line of people discovering it at the front. The template’s footnote line is for exactly this kind of statement. ## Combos and anchoring A combo line, for example sandwich plus side plus drink at $17 when the parts are $19 to $21, does three useful things: it raises the average ticket, it speeds ordering because people say “number two combo”, and it lets you move the cheapest items without cutting prices. Put the combo at the foot of the main section, large enough to see, and show the saving in plain words. ## Typical price points | Item | Usual US range | | --- | --- | | Signature sandwich, taco plate or bowl | $11–16 | | Side | $3–6 | | Canned or bottled drink | $2–4 | | Combo | $15–20 | Festival and event pitches often justify a dollar or two more, but fixed event fees mean you should work out your cost per portion before the day, not after. ## Wording for a window Dish names should be understood in one glance: “Pulled pork” beats “Slow-smoked Carolina-style pork shoulder”. Keep descriptions to three or four words, or remove them and rely on the name. Put dietary marks only where needed; vegans scanning a long list want to find VG quickly. Do not print an allergen claim you cannot guarantee in a small kitchen with shared fryers. ## Printing and displaying Print at A4 or Letter and tape to the window at eye height, or enlarge on a photocopier to A3 or tabloid for the side of the truck. The black-and-red scheme survives a black-and-white copier because the hierarchy is carried by weight and size, not colour. Laminate in matte to avoid glare. If you run a second menu for events with a limited list, change the sample and print again; Pro adds specials boards and table-tent versions. ## Questions about this template **How many items should a food truck menu have?** Between six and ten. Fewer items mean faster service, less waste and more consistent food, which matters more than choice when a line is waiting. **Should a food truck show prices with cents?** Most use whole-dollar prices, or tax-inclusive round numbers, to speed up payment and avoid change. The decision is yours; edit the price on the page and the layout adjusts. **What size should a food truck menu be?** For a window, Letter or A4 is enough if the type is large. For the side of the truck, print on a photocopier at A3 or tabloid, or ask a print shop to enlarge it. **Can I add specials of the day?** Edit a line on the page or add a dish to a section. A dedicated specials board layout is part of the Pro plan. Smoke Stack Street BBQ on wheels Sandwiches - Pulled pork$12 Slaw, house sauce, brioche - Brisket melt$14 Cheddar, pickled onion, toasted sourdough - Smoked chicken$12 Pickles, white sauce - Smoked jackfruitVG$11 Slaw, chipotle mayo Sides - FriesVGGF$4 - Mac & cheeseV$5 - SlawVGF$3 Drinks - LemonadeVGGF$3 Fresh squeezed - Canned soda$2 - Water$1 Combo - Sandwich + side + drink$17 Save $3 [Use this template](https://freemenugenerator.site/?template=diner&sample=food-truck#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Kids menu template](https://freemenugenerator.site/kids-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Guide # How to design a restaurant menu https://freemenugenerator.site/how-to-design-a-restaurant-menu/ Good menu design is mostly editing: fewer items, clearer sections, honest descriptions and prices that sit in a calm column. Here is the practical version. ## Start with the list, not the layout Before choosing fonts or colours, decide what is on the menu. Write every dish with its price on one page. Cross out anything that sells rarely, takes long to prepare, or uses an ingredient found nowhere else on the menu. Many independent places find that cutting a menu from 40 dishes to 25 lifts sales of the dishes that remain, because the kitchen is faster and the guest decides sooner. A useful rule: if a dish has not sold ten times in a month, ask why it is there. Then sort what is left into sections that match how a guest eats. Starters, mains, sides and desserts work for dinner; coffee, bites and sweet things work for a cafe; signatures, classics and zero-proof work for a bar. Aim for five to seven dishes per section. Fewer looks thin, more looks like a wall of choices. ## The golden triangle Menu engineers often describe a “golden triangle”: when guests open a single-page menu, their eyes tend to go first to the middle, then to the top right, then to the top left. The exact path varies with design and has not been proven in every setting, but the practical advice is sensible. Put dishes you most want to sell, the ones with healthy margins and that you are proud of, in the top half and near the centre. Put the plain, reliable choices where people will find them anyway, and do not bury your best dish at the bottom of a long column. Do not push this too far. A menu that obviously steers people feels pushy. A calm layout where the best dishes are simply easy to find does the job. ## Price anchoring and the price ladder Customers judge a price relative to what is near it. A $38 steak makes a $26 chicken look sensible; a $9 starter beside a $5 starter looks expensive. This is price anchoring. Use it honestly: include one premium item in each section, not as a trick but because some guests do want it, and let the middle items be the ones you want to sell. Keep prices within a section in a narrow ladder, so one dish is not an outlier. If a price needs explaining, explain it, with weight, serves-two or the ingredient that costs the money. For the common ranges across menu types, see our pages on [restaurant menus](https://freemenugenerator.site/restaurant-menu-template/), [cafe menus](https://freemenugenerator.site/cafe-menu-template/) and [cocktail menus](https://freemenugenerator.site/cocktail-menu-template/). ## Currency signs: the debate A well-known study from Cornell’s hospitality school found that guests spent more when menu prices were shown as bare numbers (“12”) than with currency signs (“$12.00”). Later work gave mixed results, so do not treat it as a law. The design logic is simpler: a column of plain numbers looks calmer and less like a bill, and decimals and trailing zeros add visual noise. On the other hand, a casual place such as a food truck or takeaway benefits from the clarity of a dollar sign and cents. A reasonable approach is to drop the sign and zeros on a sit-down menu and keep them on casual price lists, and to be consistent throughout. The tool lets you try both in a few seconds. ## Writing descriptions Descriptions have one job: help the guest decide. Name the main ingredient, the cooking method and one detail. “Pan-roasted salmon, lentils, salsa verde” tells the guest everything and takes eight words. Avoid empty adjectives (delicious, amazing, finest), superlatives you cannot prove, and long stories. Keep descriptions under two lines. Some dishes need none: guests do not need a description of a Caesar salad. Use the words your kitchen uses. If you say “chargrilled”, make sure it is. Where food has a regional origin, say it only if true. Guests notice mismatches, and in some places misdescribing food is a legal matter. ## Dietary marks and allergens Use small, consistent marks for vegetarian, vegan and gluten free, with a legend, and add a line inviting guests to ask about allergies. Make the claim only when you can back it up. Legal requirements for allergen information differ by country and region: the UK and EU require the major allergens to be available to guests, and US rules and local health departments set their own requirements. Check with your local authority. ## Layout and legibility - **Single column or two.** A single centred column suits short formal menus. Two columns fit longer lists on one page. - **Align prices.** Put them in a right-hand column, or after the description, but not scattered. Dotted leaders help a long line. - **Type size.** Aim for at least 10 pt for dish names and 9 pt for descriptions on a printed page. In dim rooms, go bigger and cut dishes instead. - **Contrast.** Dark ink on a light background is the safest. Reversed-out text, such as white on black, is fine for headings but tiring for long text. - **White space.** It is not wasted space. It tells the eye where one dish ends and the next begins. - **Photos.** Use them sparingly. Photos can help in fast casual settings and hurt in fine dining. Poor photos are worse than none. ## Paper, size and printing US Letter (8.5 by 11 in) is standard in North America and A4 (210 by 297 mm) almost everywhere else. They are close in size but not identical, so a menu laid out for one can clip on the other. Choose before you print. For a counter or wall, one page is plenty; for table service, a folded card or a two-page menu feels more generous. Matte paper reads better than gloss under spotlights. Always print one test copy and read it in the real lighting before you print thirty. ## A quick checklist 1. Can a guest find the starters, mains and prices in five seconds? 2. Is each section between five and seven dishes? 3. Are prices aligned and in one format? 4. Is every description under two lines and true? 5. Are dietary marks accurate and is there an allergy line? 6. Does it print on one page at a readable size on your paper? 7. Has someone who does not work here proofread it? When you are ready, the [menu generator](https://freemenugenerator.site/) turns a pasted list into a layout you can edit, so you can test these choices in minutes instead of days. ## Common questions **How many items should be on a restaurant menu?** Most single-page menus work best at 14 to 25 dishes, with five to seven per section. Fewer dishes means a faster kitchen and an easier decision for guests. **Should I put currency signs on my menu?** It is a judgement call. Bare numbers read calmer on a sit-down menu; casual places benefit from clear signs. Choose one style and use it everywhere. **What is the golden triangle in menu design?** A theory that guests look at the centre of a menu first, then the top right, then the top left. Put the dishes you want to sell where the eye lands, but keep the layout calm. **How long should menu descriptions be?** One or two lines at most: the main ingredient, the cooking method and one distinguishing detail. Drop descriptions for dishes everyone already knows. [Menu generator](https://freemenugenerator.site/) / Templates # Kids menu template https://freemenugenerator.site/kids-menu-template/ Children do not read menus, parents do. The best kids menu is short, recognisable, fairly priced and clear about what is in each dish. ## Who a kids menu is really for A kids menu is a decision tool for the adult paying. They want to know that there is something their child will actually eat, that it will arrive quickly, that the price is fair, and that nothing in it will cause a problem. The child just wants chips. The template is built around that truth: a short list of familiar dishes, a fixed price, and clear marks for dietary needs. The sample uses the bold diner style because children respond to strong shapes, and parents appreciate big, readable names. If your place is calm and design-led, switch to the minimal style: simple names read well in any layout. ## What goes on a kids menu - **Five or six mains,** covering the usual suspects: a burger or sandwich, something crumbed, something pasta, a vegetarian option, and one dish that is a little different, such as fish fingers or a quesadilla. - **Two healthy sides,** because parents notice and reward them. Fruit, carrot sticks, peas. - **Drinks,** in small sizes, with milk and water given prominence. - **One treat,** either sold or included, so a meal ends on something good. ## Portions and prices Kids’ portions are typically about half of an adult main, so prices of $6 to $10 are common in casual US restaurants and £5 to £8 in the UK. Many places include a drink and a small dessert in a single meal price: it simplifies the bill and parents love a fixed number. Whatever you do, say it in a sentence on the page: “All kids’ meals come with a drink and a scoop of ice cream.” That sentence is often more persuasive than any item on the list. A rule of thumb: the kids menu should earn a margin that covers cost and time, but not be the part of the bill that makes a family feel overcharged. A $12 plate of buttered pasta is a quiet way to lose a regular family. ## Wording Use plain names a child could read out: “Mini cheeseburger”, “Buttered pasta”. Avoid cute portmanteaus that make the adult guess what the dish is. A short description is enough: what comes with the dish, and the choices, such as fries or fruit. Do not add health claims like “healthy” or “nutritious”; they are subjective and sometimes regulated. ## Allergens and safety Children are among the guests most likely to have an allergy. Mark V, VG and GF where accurate, and put a line asking parents to tell your staff about any allergy. Be careful with nuts and sesame, which may be in sauces and buns. Where you offer a child’s portion of an adult dish, the allergen profile is the same as the adult dish. Rules differ between countries and states, so check your local requirements for what has to be shown and how. ## Activity pages and colouring Many restaurants print a kids’ activity page with crayons. That is a separate sheet from the menu. You can use this template for the food list on one side and add your own drawing or puzzle on the reverse. Since the free version prints one page, use a double-sided print for this layout. ## Paper and printing US Letter and A4 both work. Choose a heavier paper if the menu will be coloured in, because markers soak through thin sheets. Laminating a few copies for repeat use is an option if you prefer a wipe-clean menu that cannot be scribbled on. ## Questions about this template **How many dishes should a kids menu have?** Five or six mains, two sides, a few drinks and one treat. A shorter list is easier to read at the table and easier for your kitchen. **What should I charge for kids meals?** Around half to two thirds of an adult main. In casual US restaurants that is often $6 to $10; including a drink and small dessert at a flat price is popular with parents. **Should the kids menu show allergens?** Yes, with the same care as the main menu. Use the V, VG and GF marks where accurate and add a line asking parents to mention any allergy to staff. **Can I add a colouring page?** Print the menu on one side and your own drawing on the other. The generator prints one page of menu, so a double-sided print works well. Little Plates For guests 12 and under Mains - Mini cheeseburger$8 With fries or fruit - Chicken tenders$8 With fries or fruit - Buttered pastaV$7 Add tomato sauce or cheese - Cheese quesadillaV$7 With rice or fruit - Fish fingers$8 Peas and potato wedges Sides - Fruit cupVGGF$3 Apple, grapes, orange - Carrot sticks & dipVGF$3 Drinks - MilkVGF$2 Plain or chocolate - Apple juiceVGGF$2 - Sparkling lemonadeVGGF$2 Treat - Ice cream sundaeVGF$4 Vanilla or chocolate, sprinkles [Use this template](https://freemenugenerator.site/?template=diner&sample=kids#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Pricing # Menu generator pricing https://freemenugenerator.site/pricing/ Making and printing a one-page menu is free. Paying is for a clean HD file, or for the extras around a menu. All prices are in US dollars. | Plan | Price | What you get | | --- | --- | --- | | Free | $0 | One-page menu in all four styles, no account. A small plain-text line prints at the foot. Limits: 5 generations and 2 photo imports per day. | | Single Menu | $7 once | One HD print-ready PDF and PNG, no watermark, 30 days of edits. | | Pro, monthly | $12 a month | Unlimited menus without the watermark, multi-page menus, table tents and specials boards, QR code menu, all templates, priority photo import. Cancel any time. | | Pro, yearly | $96 a year | The same as Pro monthly; $96 works out to $8 a month. | ## Which one fits Printing a single menu for tomorrow, and a small footer line is fine: stay on Free. Handing a menu to a printer or posting it as an image, and it must look clean: Single Menu. Running a place that changes its menu often, wants a table tent or a QR menu, or has more than one page: Pro. ## How the payment step works today The checkout is a preview. You pick a plan, see the order summary, and leave your email. No card number is asked for and nothing is charged. The step says plainly that payments are not open yet, and your email is kept so we can write when they are. Details are in the [terms](https://freemenugenerator.site/terms/) and [privacy](https://freemenugenerator.site/privacy/) pages. ## Comparison point Paper-menu design apps typically charge $16 to $24 a month on annual billing (iMenuPro $16, MenuTiger $17, MustHaveMenus $24). Check their current pages before you decide, since prices change. [Choose a plan](https://freemenugenerator.site/#pricing) [Make a free menu](https://freemenugenerator.site/#tool) Questions about price: [support@freemenugenerator.site](mailto:support@freemenugenerator.site). Last reviewed 2026-10-21. # Privacy https://freemenugenerator.site/privacy/ Last updated 20 October 2026. Short version: we log what we need to run the tool and understand which pages are useful, and no card numbers, because we never collect them on this site. ## What your menu text does When you press “Make my menu”, the dishes you pasted or the photo you uploaded are sent to our server and then to an AI model running on Cloudflare Workers AI, which returns the organised menu. We do not store your menu text or your photo. Your edits happen in your browser and are not saved on our side. ## What we log - **Messages you send us:** if you use the “Price question or ready to buy? Message the menu desk” form, we store your email, your message and the optional price note so we can reply. - **Usage events:** page views, tool actions (such as generating a menu, changing template, editing an item, pressing an export button, opening the pricing step), a random visitor id kept in your browser’s local storage, the page path, the referring site, any utm tags in the link, your country (from Cloudflare) and whether the device looks like a phone, desktop or bot. - **Limits:** to keep costs under control, we count your daily generations against a hashed version of your IP address. We never store the raw IP address. - **Early-access emails:** if you enter your email in the pricing step, we store it with the plan you chose. ## What we do not do We never collect card numbers on this site. We do not sell data, show ads or use advertising cookies. ## Your choices You can clear the visitor id by clearing your browser’s site data. To have your email removed, reply to any message we send you with the word “remove”, or write to [support@freemenugenerator.site](mailto:support@freemenugenerator.site). [Menu generator](https://freemenugenerator.site/) / Templates # Restaurant menu template https://freemenugenerator.site/restaurant-menu-template/ A one-page dinner menu with the structure diners expect: starters, mains, sides and dessert, with prices lined up so nobody has to hunt for them. ## The structure diners expect A dinner menu is read slowly, usually twice: once to get oriented and once to decide. The sections do the orienting. Starters, mains, sides and dessert, in that order, mirror how the meal unfolds, so a guest can see the whole evening at a glance. Resist the urge to invent new headings for every section; “To begin” and “To finish” are charming, “Edible Journeys” is a hurdle. This template is deliberately restrained. It is a classic bistro layout: a centred title, a double rule border, small-caps section headings and dotted leaders between each dish and its price. It prints well in black and one dark ink colour, which matters if you run copies on the office printer between services. ## How many dishes For a single page, 14 to 22 dishes is the working range. More than that and the page either shrinks text below comfortable reading size or becomes a wall. A tight list also helps the kitchen: fewer SKUs, less prep, fewer 86’d items by Saturday night. If you genuinely need more, split into a food page and a drinks page; multi-page menus are part of Pro. ## Where prices sit, and what they should look like Align prices in a single column on the right. Diners scan down that edge and compare; ragged prices make a menu feel haphazard. Use the same number format throughout: all whole numbers (14) or all with decimals (14.00), never a mix. Many restaurants at the higher end drop the currency sign and the trailing zeros entirely, because a column of bare numbers reads as less transactional. The tool has a currency selector with a “no currency sign” option, so you can see both versions in seconds. ## Typical dinner price ladders | Course | Casual bistro | Upper casual | | --- | --- | --- | | Starters | $9–14 | $14–20 | | Mains | $18–27 | $28–42 | | Sides | $6–8 | $8–12 | | Desserts | $8–10 | $11–15 | These are broad US-city ranges; check them against your three nearest competitors rather than treating them as targets. A useful habit is to keep your price steps small within a section so no single item looks like the obvious trap. ## Descriptions that help rather than decorate One line per dish, naming the main ingredient and the technique: “Pan-roasted salmon, lentils, leeks, salsa verde.” Skip claims you cannot prove such as “award-winning” or “the best in town”. Sourcing words like “local” are fine only if true. If a dish takes 25 minutes, the menu or the server should say so. ## Allergens and dietary marks Add V, VG and GF marks where they are accurate, and add a clear line asking guests to mention allergies. In the EU and UK, the 14 major allergens must be communicated; in the US, practice and local rules vary but a visible allergy prompt is standard. Rules change and differ by location, so confirm with your local environmental-health office. The generator never invents allergen data: tags are only added when your text says so or when you toggle them by hand. ## Service charge and footnotes If you add a service charge, a cover charge or a surcharge for large parties, print it on the menu in plain words. The footnote field sits under the sections for exactly this. Surprises on the bill cost more in goodwill than the charge earns. ## Print notes Choose Letter or A4, print on a heavier paper such as 100–120 gsm, and test one copy before running thirty. If you are cutting dishes to fit, the tool shrinks text a little to hold everything on one page and warns you when it has gone too far. ## Questions about this template **What is the best layout for a restaurant menu?** A single column or two balanced columns, sections in course order, prices right-aligned and short one-line descriptions. Avoid boxes and clip art around individual dishes. **How many sections should a dinner menu have?** Four is typical: starters, mains, sides and dessert. Add drinks as a separate page rather than a fifth cramped section. **Do I need to list allergens on a restaurant menu?** It depends on where you operate. Many places require a notice or a list of major allergens; at minimum print a line asking guests to tell staff. Check your local health authority for the current rules. **Can I edit the sample dishes?** Yes. Open the tool with this template loaded and click any dish, price or description to change it, or paste your own list and let the generator organise it. Maison Aubert Seasonal bistro cooking To begin - French onion soup$11 Gruyère crouton, thyme - Burrata & roasted beetsVGF$14 Hazelnuts, aged balsamic - Steak tartare$16 Capers, shallot, egg yolk, toast Mains - Pan-roasted salmonGF$28 Lentils, leeks, salsa verde - Roast chicken for oneGF$26 Garlic jus, pommes purée - Wild mushroom risottoVGF$23 Parmesan, white wine, chives - Bistro burger$21 Dry-aged beef, cheddar, fries On the side - FritesVGGF$7 - Green saladVGGF$7 Dijon vinaigrette To finish - Crème brûléeVGF$10 Vanilla bean - Dark chocolate potVGF$10 Sea salt, crème fraîche [Use this template](https://freemenugenerator.site/?template=bistro&sample=restaurant#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Kids menu template](https://freemenugenerator.site/kids-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) [Menu generator](https://freemenugenerator.site/) / Templates # Takeaway menu template https://freemenugenerator.site/takeaway-menu-template/ A takeaway menu lives on a fridge, in a delivery bag or on a counter. It has to survive being picked up, glanced at and phoned from, so the details come first. ## A takeaway menu is read differently A restaurant menu sits in front of a customer who is already seated. A takeaway menu has to do something harder: it lives in a drawer or on a fridge, gets pulled out when people are hungry and a bit rushed, and has to make ordering by phone, app or counter easy. So the first things on the page are not the dishes. They are your name, your phone number or ordering link, your hours and how delivery works. The sample above puts that line directly under the name. ## The details that must be on the page - **How to order.** Phone number, website or app, and whether you accept orders in person. - **Hours.** Opening and closing times, plus any day you are closed. - **Delivery area and fee.** Distance or postcode area, minimum order, charge, and the free-delivery threshold. - **Pickup time.** A realistic estimate, for example 15 minutes, so people can plan. - **Payment.** Cash, card, or both, and any minimum for cards. Put these in the tagline and footnote. Both are editable inline on the preview. ## Sections and combos Sort by how people order: starters, mains with rice, noodles and meal deals. Meal deals are the most important lever on a takeaway menu. A “dinner for two” at $32 when the parts are $38 makes ordering simple and lifts the ticket. Spell out what is in each deal so there is no phone call to ask. If you have a wide menu, number the dishes: customers reading orders over the phone find it far easier to say “number 14” than a long dish name. The numbering is a typing task on the text of the name, so add “14. ” before a dish to use it. ## Price points and delivery pricing | Item | Typical US range | | --- | --- | | Starter | $5–9 | | Main with rice | $11–16 | | Noodle or rice dish | $9–14 | | Meal for two | $28–38 | | Delivery fee | $2–5 | If you are on third-party apps, remember their prices often include a markup to cover commission. Many restaurants print a separate in-house price list so loyal customers order direct and pay less. Say so: “Order direct for our best prices”. ## Allergens and packaging Takeaway orders are often made by someone for others, so allergy information must be easy to find. Use V, VG and GF marks where accurate, and print a line asking customers to mention allergies when they order. Packaging matters too: if a dish does not travel well, such as crispy items in a sealed box, say it. Honest information protects your reviews. ## Format and printing Print one page on Letter or A4 for a counter stack, fold it into thirds for a flyer, or cut it down for bag inserts. For a delivery pack you can print the sample on both sides: menu on one, a coupon or loyalty card on the other. A QR code menu and a multi-page version are Pro features. ## Keep it current A takeaway menu is expensive when it is out of date: a wrong price creates arguments and a wrong phone number loses orders. Print small batches, date the footnote, and update the sample in the tool when prices change. The tool keeps your layout, so a price change takes seconds. ## Questions about this template **What should a takeaway menu include besides dishes?** Your phone number or ordering link, opening hours, the delivery area and fee, pickup time and payment methods. These matter more than the artwork. **Should I number the dishes?** If you take many orders by phone, yes. Numbers cut mistakes and speed up the call. Add the number at the start of each dish name. **Can I use the same menu for delivery apps and my own flyer?** Use this layout for your own flyer or bag insert. Apps have their own formats, and their prices often include commission, so you may want a separate direct price. **How big should a takeaway flyer be?** Letter or A4 is standard. You can fold into thirds for a flyer, or print and cut to half page for a bag insert. Golden Wok Order 555-0142 · Open 11–10 daily Starters - Spring rolls (4)VG$5.50 Vegetable, sweet chilli - Pork dumplings (6)$7.50 Pan-fried, ginger soy - Crispy wontons (8)$6.50 Prawn, plum sauce Mains with rice - Sweet & sour chicken$12.50 - Beef & black beanGF$13.50 - Kung pao tofuVG$11.50 Peanuts, chilli - Egg fried riceV$8.50 Add chicken or prawn +3 Noodles - Chicken chow mein$11.50 - Singapore noodles$12.00 Curry spice, prawn, egg Meal deals - Dinner for two$32 2 starters, 2 mains, 2 rice - Family feast (4)$58 4 starters, 4 mains, 4 rice, 2 noodles [Use this template](https://freemenugenerator.site/?template=minimal&sample=takeaway#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Wedding menu template](https://freemenugenerator.site/wedding-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/) # Terms https://freemenugenerator.site/terms/ Last updated 20 October 2026. ## What this is Menu Generator is a free tool that turns text or a photo into a printable menu layout. It is provided as it is, without warranty. ## You are responsible for your menu Please check every dish, price and dietary mark before you print. The AI can misread a photo or mis-sort a dish. Allergen and dietary information must come from you and your kitchen, and legal requirements for menus differ by country and local authority. We do not give legal or food-safety advice. ## Limits To keep the service free, there are daily limits on generations and photo imports per person and for the site as a whole. We may change or remove limits at any time. ## Plans and payments Checkout availability and terms are shown at the payment step. Nothing is charged without your confirmation. Choosing a plan and entering your email at checkout does not create a purchase or any obligation on either side. ## Contact Questions or problems: [support@freemenugenerator.site](mailto:support@freemenugenerator.site). ## Your content You own the menu text and photos you provide. You give us permission to process them only to produce your menu. [Menu generator](https://freemenugenerator.site/) / Templates # Wedding menu template https://freemenugenerator.site/wedding-menu-template/ A wedding menu is a keepsake and a practical guide. It tells guests what is coming, shows who is covered for dietary needs, and sits well on a table. ## A wedding menu is not a restaurant menu Guests at a wedding do not pay per dish, and many will see the menu only once, at the table. So the template drops prices entirely and centres on three things: the order of courses, a clear mark for who can eat what, and a design that looks right beside place cards and flowers. The bistro style with its double border and centred layout suits a plated dinner; for a relaxed garden wedding with a buffet, the modern minimal style may feel closer. ## Who it is for You may be a couple designing your own table cards, a caterer producing one for every client, or a venue coordinator who needs a quick draft to send for approval. In all three cases the same data is needed: courses, dishes, a short line for each, and dietary information. The generator turns a pasted list into that structure in a few seconds and keeps your edits. ## Typical structure - **Welcome drink or canapés,** sometimes listed on the menu, sometimes not. - **Starter,** usually a choice of two, with a vegetarian or vegan option clearly marked. - **Main course,** often a choice of two or three; guests choose in advance on the RSVP, so the menu names the options but the place card shows the guest’s choice. - **Dessert,** sometimes replaced or joined by the cake. - **Late-evening food,** such as a cheese board or bacon rolls, which guests love and often forget to expect. ## Dietary marks matter here A wedding brings together two families, and several of your guests will have dietary rules you will not know. Using V, VG and GF marks beside the dishes means nobody has to ask in front of others. Keep the marks truthful: if your caterer cannot guarantee a gluten-free preparation, do not mark it. Also add a line asking guests to speak to a server about any allergy, even when marks are present. Some venues are required to display allergen information; ask your caterer for the exact wording. ## Wording tips Use full dish names and a few supporting ingredients rather than long sentences. Keep to a consistent grammatical form, for example ingredient lists with commas. Avoid describing dishes as “melt in the mouth” or “to die for”; the menu is a card, not an advertisement. Names and dates are best as plain text lines; a short tagline such as “Saturday 14 June” works better than a long quote. ## Sizes and printing The template prints at a full Letter or A4 page. To make table-card size, print on A4 or Letter and have it trimmed to half or a quarter page at a print shop, or choose heavier card stock and cut at home. For a framed sign at the entrance, one page in a poster frame is enough. Multi-page booklets, table tents and QR codes for wine lists are Pro features. ## Timing and proofs Print one test copy and read every word aloud. Check each name, date and spelling against the invitation. Ask your caterer to read it as well: a final dish change at 48 hours is common, and you can fix it in seconds by clicking the line in the preview. ## Price display Because the sample is set to “no currency sign” and prices are blank, nothing appears next to the dishes. If you are producing a buffet price list for the client instead, add prices and select your currency. ## Questions about this template **Should a wedding menu list prices?** No. Guests are not paying per dish. Leave the price column blank and the template shows only the dish names and descriptions. **How many courses are normal for a wedding dinner?** Three is the most common: starter, main and dessert. Many add a late-evening snack, and some replace dessert with the cake. **How do I show dietary options on a wedding menu?** Use V, VG and GF marks beside each dish, plus a footnote asking guests to speak to a server about allergies. Only mark dishes your caterer can confirm. **How big should a wedding menu card be?** Common sizes are A5 or half Letter for table cards and a full page for a welcome sign. Print on full pages and trim to size at a print shop. Priya & Daniel Saturday 14 June To start - Heritage tomato & burrataV Basil oil, sourdough crisp - Chilled pea & mint soupVGGF Crème fraîche, chive Main course - Herb-crusted lamb rumpGF Dauphinoise, tenderstem, red wine jus - Sea bass filletGF Saffron potatoes, fennel, beurre blanc - Wild mushroom wellingtonVG Roasted shallots, vegan gravy To finish - Vanilla panna cottaVGF Strawberries, black pepper - Dark chocolate tartV Raspberry, cream Late evening - Cheese, crackers & chutneyV Served from 10 pm [Use this template](https://freemenugenerator.site/?template=bistro&sample=wedding#tool)Opens the tool with this layout loaded. ### Other menu templates - [Cafe menu template](https://freemenugenerator.site/cafe-menu-template/) - [Restaurant menu template](https://freemenugenerator.site/restaurant-menu-template/) - [Cocktail menu template](https://freemenugenerator.site/cocktail-menu-template/) - [Food truck menu template](https://freemenugenerator.site/food-truck-menu-template/) - [Kids menu template](https://freemenugenerator.site/kids-menu-template/) - [Menu design guide](https://freemenugenerator.site/how-to-design-a-restaurant-menu/)