Takeaway menu template

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 and are not open for payment yet.

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