Design customized and appealing restaurant menus tailored to your cuisine type, course number, and dietary restrictions
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Simple steps to create amazing results
Specify your cuisine type, number of courses, and any dietary restrictions or special requirements for your menu.
Our intelligent algorithm generates a complete menu with creative dish names, appealing descriptions, and balanced course selections.
Fine-tune the layout, adjust fonts and colors, then export your professional menu in your preferred format.
Powerful capabilities at your fingertips
Advanced algorithms craft unique dish descriptions and balanced menu selections tailored to your cuisine style and dietary needs.
Choose from professionally designed layouts or create your own with our intuitive design tools and customization options.
Download your menu in various formats including PDF, PNG, or export to popular design software for further editing.
Generate mouth-watering, professional descriptions that highlight ingredients and cooking techniques to entice your diners.
Organize appetizers, mains, desserts, and drinks into a cohesive menu structure with perfect flow and variety.
Easily include vegetarian, vegan, gluten-free, and other dietary options with clear labeling and appropriate dish suggestions.
The world's most expensive menu was created by French chef Alain Ducasse in 2007, featuring gold leaf embossing and handcrafted leather binding, valued at over $150,000 per copy with only 5 ever made.
Eye-tracking studies reveal that diners' eyes move in a triangle pattern on menus, spending 80% of their time on the upper right corner—where restaurants strategically place their highest-profit items.
The first restaurant menus appeared in China during the Song Dynasty (1127-1279 AD), where dining establishments served over 200 different dishes listed on scrolls for customers to browse.
Delmonico's Restaurant in New York introduced the first à la carte menu to America in 1838, revolutionizing dining by allowing customers to order individual dishes rather than prix fixe meals.
Menus using warm colors like red and yellow can increase food orders by up to 15%, while green is proven to make healthy items seem more appealing, according to Cornell University's 2013 menu engineering study.
The New York Public Library holds over 45,000 historical menus dating back to the 1840s, including menus from the Titanic's final dinner and Abraham Lincoln's inauguration, valued collectively at over $100,000.
Removing currency symbols from menu prices increases spending by an average of 8.15%, while spelling out prices ("twenty dollars") instead of using numerals can boost high-end item sales by 12%.
The earliest known written menu was for a feast in 1541 hosted by Duke Henry of Brunswick, hand-calligraphed on vellum and listing an extravagant 180 courses served over two days.
Behavioral economists found that menus with 7-10 items per category generate 20% more revenue than those with more options, as excessive choice leads to decision paralysis and longer ordering times.
White House state dinner menus have been preserved since 1871, with each menu personally reviewed by First Ladies; Jackie Kennedy's 1961 menus were the first printed in French, sparking a trend in upscale American dining.
New York's Serendipity 3 holds the record for most expensive menu item: the $1,000 Golden Opulence Sundae, introduced in 2007 and documented in the Guinness Book of World Records.
Menu items with detailed, sensory descriptions ("tender, herb-roasted chicken") sell 27% better than plain labels ("roasted chicken"), according to a 2005 University of Illinois study of 139 restaurants.
Everything you need to know
Join thousands of restaurateurs and chefs who use our AI to craft professional menus in minutes.