Menu Maker

How to use the menu maker

1. Enter the menu name, an optional tagline and a footer note, such as a line about allergies.
2. Add each dish with Add item: type its section (such as Starters or Mains), the item name, the price and an optional description.
3. Choose one or two columns, and whether numeric prices should be shown as dollars with cents.
4. Check the preview. Sections appear in the order they first show up, and the dishes in a section keep the order you typed them.
5. Press Download PDF or Print, or Copy menu text for a plain version to paste into a message or a website.

How the menu is laid out

The menu name is set large and centered at the top of the first page with the tagline under it and a short rule. Below, each section has a heading in capital letters with a rule under it, followed by its dishes. Each dish shows its name in bold on the left, its price in bold on the right, and a row of dots joining the two so the eye can follow the line across. The description sits under the name in smaller grey text and wraps without running under the price.

With two columns, the dishes flow down the left column and then continue at the top of the right column, and then onto the next page when both are full. A section heading is never left alone at the bottom of a column, because the tool checks that at least the first dish fits below it, and a section that carries on in the next column or page repeats its heading with the word continued. A short menu that fits on one page is balanced into two columns of similar height. A menu can hold up to 150 items, and the footer note appears at the bottom of the last page.

Prices that are plain numbers, such as 7.5 or 16, are shown as $7.50 and $16.00 when the dollars option is on. Anything that is not a plain number, such as Market price or 12 / 18, is printed exactly as you typed it. Turn the option off to print every price as typed.

Making the menu easy to read

Keep section names short and group dishes the way guests think about them: starters, mains, desserts and drinks. Put the most appealing dish first in each section, keep descriptions to one short line of ingredients or preparation, and use the same price format throughout. A two column menu suits long lists of short dishes, while a single column leaves more room for long descriptions.

Allergy and ingredient information is important and is not something this tool can check for you. Make sure the descriptions and notes are accurate and follow the rules that apply to your business before you print or publish a menu. The tool does not add allergen symbols, calories or nutrition data.

Privacy and printing

The menu is built in your browser, and nothing is uploaded. If you tick Remember, the menu is stored in this browser only, so you can update prices and reprint later. Print at 100 percent on US Letter paper, and consider heavier paper for a menu that will be handled often. For cost and portion math behind the prices, the unit price calculator and the tip calculator may help.

Assumptions and limits

• The page is US Letter in portrait with one or two columns. Photos, logos and custom fonts are not supported.
• Plain numeric prices are shown in US dollars with two decimals when that option is on. Other price text is printed as typed.
• The tool does not check allergens, ingredients, nutrition or local menu rules. You are responsible for the accuracy of what you print.
• A menu holds up to 150 items. Characters the built-in print font cannot draw, such as emoji, print as a question mark.

Formulas reviewed October 10, 2026. See the calculation methodology for how SumPanda rounds, tests and sources its formulas.

Frequently asked questions