This guide focuses on the menu itself. For the broader restaurant website—including location, hours, and contact details—see the small business website guide.
1. Organize menu items into familiar categories
Group items in a way customers expect, such as starters, mains, drinks, or dietary sections. Use descriptive category names and keep closely related items together so readers can find options quickly.
Choose a sensible order within each category. If an item is a signature or seasonal option, make that distinction clear without obscuring the rest of the menu.
Keep the menu focused on current offerings. Remove items that are no longer available and decide how temporary specials will be dated and updated.
If there are many items, use category headings and spacing to help a reader scan rather than making one dense list. Keep similar naming patterns so customers can compare options without decoding a different format for each category.
2. Write accurate names, descriptions, and prices
Use names that customers recognize and short descriptions that explain meaningful ingredients, preparation, or portion details. Keep the writing consistent, and avoid language that makes unsupported claims about ingredients or sourcing.
Show prices clearly and consistently. If taxes, substitutions, or service charges affect the final price, follow the business’s policies and applicable requirements when presenting that information.
If dietary or allergen information is provided, confirm it with the responsible staff and keep it current. Do not rely on a symbol unless the menu explains what the symbol means.
Descriptions should be concise enough to scan but specific enough to set expectations. Avoid repeating promotional language in every item; reserve emphasis for details that genuinely help a customer choose.
3. Design a readable menu in Wio
Use a clear type hierarchy for category names, item names, descriptions, and prices. Leave enough spacing to distinguish one item from another, and avoid placing a price so far away that customers may associate it with the wrong item.
Use Section Spatial to refine each category and item group. Use Pages Spatial to arrange and resize the sections so a customer can move through the menu without losing their place.
Food photography can help when it is accurate and useful, but a menu should remain usable without it. Keep text selectable and readable, and check contrast and tap targets on a phone.
If the restaurant serves different menus by time or location, make that distinction visible before a customer chooses. Add clear labels for breakfast, lunch, dinner, or venue where relevant.
4. Check the menu and keep it up to date
Review all item names, descriptions, prices, availability, and dietary details with the restaurant before sharing the page. Test links for ordering or reservations if the restaurant uses them, and confirm they lead to the correct destination.
Open the menu on a phone and try to find one item quickly. If the page is long, use clear category headings and a predictable sequence so customers can scan it comfortably.
Assign someone to update the menu when offerings or prices change. A well-designed menu still needs accurate, current information to be useful.
Provide an alternate contact route if a customer needs clarification about an item. Do not make the design substitute for staff confirmation of changing availability or ingredient information.
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