Practical writing for restaurant and café operators, menu psychology, compliance, pricing, photography and the craft of running a menu that sells.
The current wave of menu design is quieter, darker-capable and radically more readable. Eight shifts shaping how good menus look this year, and which ones to adopt.
Read the article →Současná vlna designu menu je tišší, tmavě schopná a radikálně čitelnější. Osm posunů, které letos formují dobrá menu a které z nich převzít.
24 September 2026 · 6 min read
Photos can lift a dish's orders by a quarter, or cheapen the whole menu. The evidence on menu photography, plus layout patterns for full, partial and zero photo coverage.
23 September 2026 · 6 min read
Fotka zvedne objednávky jídla i o čtvrtinu, nebo zlevní celé menu. Co říká evidence o fotografiích v menu, plus vzory rozvržení pro plné, částečné a nulové pokrytí.
23 September 2026 · 6 min read
Red urges, green reassures, gold elevates, color guides appetite and perception more than any menu element. How to pick one accent color and use it with discipline.
22 September 2026 · 6 min read
Červená pohání, zelená uklidňuje, zlatá povyšuje, barva řídí apetit a vnímání víc než kterýkoli prvek menu. Jak vybrat jednu akcentovou barvu a držet disciplínu.
22 September 2026 · 6 min read
PDFs, website builders, POS add-ons, dedicated platforms, how to evaluate the options before you commit your menu to one.
16 September 2026 · 6 min read
Reviews compound: visibility brings guests, guests bring reviews, reviews bring visibility. How to build the collection loop without buying or begging.
15 September 2026 · 5 min read
Guests read menus in candlelight, in sunlight, after two beers, at 60 years old. Accessibility isn't compliance, it's conversion.
14 September 2026 · 5 min read
Prague's visitor curve is predictable, and so is the menu work that captures it. A checklist to run each spring before the wave breaks.
13 September 2026 · 5 min read
Czech menus have always printed grams. Adding calories is the next transparency step, who it wins, who it worries, and how to do it credibly.
12 September 2026 · 5 min read
Translated menus aren't just guest UX, they're search surface. How hreflang, indexable dish pages and language variants capture tourist demand.
11 September 2026 · 6 min read
Views, likes, language stats and scan counts, reading a digital menu's analytics like an operator, not a dashboard tourist.
10 September 2026 · 6 min read
The 'dish of the day' badge, scarcity windows and featured strips, how digital menus do the sommelier's nudge at every table at once.
9 September 2026 · 5 min read
Diners choose atmosphere before they choose food. What virtual tours change on Google, on your site, and in group bookings.
8 September 2026 · 5 min read
Printing is the visible line item. The invisible ones, price rigidity, stale information, lost upsells, are where paper really charges you.
7 September 2026 · 5 min read
Plant-based diners decide for whole groups. Why clear V/VG labeling, and honest kitchen practice behind it, wins tables you never see losing.
6 September 2026 · 5 min read
Charm prices, anchors, price order and currency signs, the quiet science of how price presentation changes what guests spend.
5 September 2026 · 6 min read
Search has splintered. Maps, classic results, Instagram, TikTok, and now AI assistants. Where a restaurant's findability really comes from.
4 September 2026 · 6 min read
Negative reviews are read by hundreds of future guests; your reply is read by all of them. A calm, repeatable framework for responses.
3 September 2026 · 6 min read
The scan rate of a QR code is a design outcome. Size math, contrast rules, placement patterns and the mistakes that make guests give up.
2 September 2026 · 5 min read
Off-peak discounting fills dead hours, or trains guests to wait for discounts. The difference is in the design.
1 September 2026 · 5 min read
Most guests meet you on Google Maps before they meet your host. The profile checklist that decides whether they walk in.
31 August 2026 · 6 min read
The research on descriptive labels, the four ingredients of an appetizing description, and the clichés that make guests trust you less.
30 August 2026 · 6 min read
The evidence for menu pruning, from psychology labs to kitchen economics, and a practical method for cutting without losing regulars.
29 August 2026 · 6 min read
The Czech lunch menu is a daily publishing operation. How scheduling, pinning and automatic expiry turn it from a chore into an asset.
28 August 2026 · 5 min read
You don't need a studio to get menu photos that sell. Light, angle, styling, and the post-processing that separates appetizing from amateur.
27 August 2026 · 6 min read
The classic profitability matrix every menu decision should start from, and how digital menus finally make the data side effortless.
26 August 2026 · 6 min read
Tourists choose restaurants partly by whether they can read the menu. What good menu translation looks like, and where machine translation goes wrong.
25 August 2026 · 6 min read
The 14 allergens, what the law actually requires from a restaurant, common myths, and how to make compliance a one-time job instead of a daily risk.
24 August 2026 · 7 min read
Digital menus don't just replace paper, they change ordering behavior. Here's what the research on menu psychology says, and how to use it responsibly.
23 August 2026 · 6 min read
Typography does more selling on a menu than any photo. Font pairing, minimum sizes for phone screens, price alignment and the accessibility rules most menus break.
20 August 2026 · 7 min read
Typografie na menu prodává víc než kterákoli fotka. Párování fontů, minimální velikosti pro telefon, zarovnání cen a pravidla přístupnosti, která většina menu porušuje.
20 August 2026 · 7 min read
Od nuly po tisíce měsíčně, co skutečně stojí QR menu, kde jsou skryté poplatky konkurence a co dostanete zadarmo. Konkrétní čísla, žádné „cena na dotaz“.
20 August 2026 · 6 min read
From free to thousands per month, what a QR menu really costs, where competitors hide their fees, and what you genuinely get for free. Real numbers, no “contact sales”.
20 August 2026 · 6 min read
QR kód s PDF není digitální menu, je to naskenovaný papír. Sedm rozdílů, které rozhodují o útratě a jak z PDF přejít za jedno odpoledne.
20 August 2026 · 6 min read
A QR code pointing at a PDF is not a digital menu, it's scanned paper. Seven differences that decide the guest's spend, and how to switch in one afternoon.
20 August 2026 · 6 min read
Hospoda není bistro, menu tu má jiné tempo i jiné publikum. Jak nasadit QR menu v pivnici tak, aby pomáhalo výčepu místo aby otravovalo štamgasty.
20 August 2026 · 5 min read
A pub isn't a bistro, the menu has a different tempo and a split audience. How to deploy a QR menu in a beer hall so it helps the tap instead of annoying the regulars.
20 August 2026 · 5 min read
Cafés don't sell dishes so much as an hour of someone's day. Warm neutrals, soft shapes and honest photography, the design language of a menu that feels like the room.
19 August 2026 · 5 min read
Kavárna neprodává jídla, ale hodinu něčího dne. Teplé neutrály, měkké tvary a poctivá fotografie, designový jazyk menu, které působí jako ta místnost.
19 August 2026 · 5 min read
Bottle green, aged gold, cream serifs, dark menus create instant evening atmosphere. When to use one, when to avoid one, and the contrast rules that keep it readable.
18 August 2026 · 5 min read
Lahvová zeleň, staré zlato, krémové patky, tmavé menu je nejsilnější atmosférický nástroj večerního podniku. Kdy ho použít, kdy ne a pravidla kontrastu.
18 August 2026 · 5 min read
Ivory paper, hairline rules, Garamond numerals, the printed fine-dining menu is a design classic. Here's how to translate that language to a digital menu without losing it.
17 August 2026 · 6 min read
Slonovinový papír, vlasové linky, Garamond, tištěné fine diningové menu je designová klasika. Jak jeho jazyk přeložit do digitálu, aniž by se ztratil.
17 August 2026 · 6 min read
The same dishes read completely differently in different layouts. A practical guide to the four core digital menu layouts and which type of venue each one serves best.
16 August 2026 · 6 min read
Stejná jídla působí v různých rozvrženích úplně jinak. Praktický průvodce čtyřmi základními rozvrženími digitálního menu a co dnes reálně používají podniky v Praze.
16 August 2026 · 6 min read