Kids menu template

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