Reading menus online is an actual pastime. Up there with scrolling Instagram watching dog videos, looking at football transfer gossip, and going back onto that app to see who Elon has upset. Not a proper pastime per se, or certainly one that your doctor would approve of, but something that we all do on buses, on the loo, or at lunch whilst eating a chicken and avocado sandwich from Pret.
We Google the restaurant. Click the link. Hunt for the menu. Eventually we find it, hidden somewhere it has no business being. We read it. Check the prices. Think about booking. Maybe save it for a birthday. Maybe forward it to someone with a warning: “Menu’s halfway down the page, under the chef’s life story.”
Diners are savvy now. They’ve already decided how many courses they want, probably picked their dishes, and maybe even chosen the wine. They know how much they’re spending, and they’re not in the mood for surprises. The menu is doing the heavy lifting before anyone sets foot in the room, so it needs to be easy to find, up to date, and written in plain English. If someone’s taken the time to look it up, that’s half the job done. There’s no need to make them work for the rest.
When done perfectly, a menu can build the identity and ambition of the restaurant and still leave room for creativity and flare in the kitchen.
I Saw Your Menu and I Came is a fixed-price design sprint that turns your tired old menu into something worth showing off. We rewrite the copy so it actually sells, lay it out so it makes sense, and design it so people get hungry just looking at it. We read your menu like a customer with money to spend and no patience for guesswork — then fix what’s clunky, confusing, or underselling your food. The result is a professionally designed, print-ready menu that works just as well online, using psychology, strategy, and taste.
£899 all in. No waffle. Just a menu that does its job. Get in touch if you’re interested.
I am Simon Carlo, a food blogger, journalist, copywriter and bonafide mild child. The above words are mine. Mostly. The gooder ones anyway.
