Choosing the right layout

This is a short guide to choosing the right layout for your menu. Here you will find some useful tips and instructions to choose the perfect layout among our 6 formats: standard, multilingual, bilingual, list, weekly, calendar, multitable format 📐📃

✍️ Choose one of our templates and write your menu

Read our article on how to create a menu using a template.

📃 Go to the Style screen and choose the best layout for your menu

Go to the Style screen and scroll down until you find our Public layouts. Here's how to choose the right layout based on the type menu you are writing:

1
STANDARD LAYOUT: The standard layout is the most versatile as it adapts to any type of requirement. It is ideal for the preparation of traditional menus for daily use, but also for occasional menus for events and celebrations.

The translations of dishes are displayed on the same line (separated by a graphic sign "-"), while translations of dish descriptions are displayed on different lines. The standard layout supports 2 languages at a time (original language + one translation). The structure is as follows: 

Dish (EN) • Dish (IT)
Description (EN)
Description (IT)



2
MULTILINGUAL LAYOUT: ideal for creating multilingual menus (up to 4 languages can be viewed on the same menu). Translations are displayed on separate lines. The structure is as follows:
Dish (EN)
Description (EN)
Dish (IT): description (IT)
Dish (DE): description (DE)

3
LIST LAYOUT: ideal for preparing beverage lists and wine lists. The information about prices and price variants, alcohol percentages, vintages and wineries are displayed in separate columns.

4
BILINGUAL LAYOUT: this layout is suitable for creating menus in two languages. The translations are displayed on a separate page. For best results, set the paper folding to "half-fold".

5
WEEKLY LAYOUT: a horizontal format - ideal for the preparation of weekly menus for collective catering companies (e.g., school canteens, clinics and hospitals, nursing homes, etc.).
The weekly layout requires the insertion of weekdays and sections (e.g., breakfast, lunch, dinner, etc.).

6
CALENDAR LAYOUT: ideal to prepare monthly menus for collective catering companies (e.g., hospitals, clinics, nursing homes, school canteens, etc.).
The calendar layout requires weekdays and sections for multiple consecutive weeks.



7
MULTITABLE LAYOUT: differs from the weekly menu in that the position of days and sections is inverted (days are displayed on the left and sections at the top). Ideal for weekly menus with two daily intakes (e.g., lunch and dinner, breakfast and snacks, etc.).