Restaurant printing should help guests choose, order and recognise the brand. Menus, table displays, stickers, flyers and takeaway packaging have different handling and material needs, but they should share the same approved names, prices, colours and contact details. Plan the whole customer journey—from storefront to table to takeaway bag—before ordering separate items.

Menu sheets

Menus need a clear category structure, readable prices and enough contrast for restaurant lighting. Start with the content, then choose size and material. A larger sheet does not solve a crowded layout if every dish receives the same visual weight.

• Use consistent dish naming and price formatting.
• Keep descriptions concise and factual.
• Mark relevant dietary or allergen information according to the restaurant's approved policy.
• Confirm whether prices include applicable charges and taxes.
• Use high-resolution food photography and avoid misleading representation.
• Place QR codes on a flat, high-contrast area and test them after printing.

Review current material and size choices on the menu sheet printing page. No menu should be treated as having unlimited resistance to heat, moisture, cleaning or abrasion; select and test the exact specification.

Table displays and counter cards

Table displays can promote specials, desserts, memberships or QR ordering without redesigning the main menu. Keep the message short because diners see it among plates, glasses and other table items.

Food and packaging stickers

Stickers can seal takeaway packs, identify flavours, carry reheating instructions or add branding to plain boxes. Match the label to the actual surface and conditions. A chilled bottle, warm box and kraft pouch may need different material or adhesive behaviour.

Explore current formats in the custom sticker printing range. Test samples on filled packaging through the expected handling, temperature and condensation cycle.

Flyers and delivery inserts

Flyers can support a new outlet, lunch promotion, catering service or repeat-order campaign. Delivery inserts reach an existing customer, so use them for a relevant next step rather than repeating the full menu.

Choose current sizes, paper and fold options from the flyer and brochure printing category.

Takeaway wrapping and liners

Printed wrapping can reinforce the brand while helping present burgers, sandwiches, baked goods or basket liners. Use a product intended for the required food application and follow its specification.

Image Magic's greaseproof wrapping paper printing product is separate from ordinary flyers or stickers. Confirm the live paper, print coverage, dimensions, quantity and intended use before ordering.

Paper bags and outer packaging

Measure the full packed takeaway order, including boxes, cups, dividers, tissue and receipts. Check weight distribution and keep liquids in suitable sealed primary packaging. A printed shopping bag is not a substitute for spill control or insulated food transport.

The current paper bag printing range lists several art-card sizes for retail and gift presentation. Confirm whether that construction suits the restaurant's pack and test it with real items. Other kraft bag options may have different minimums and sizes.

Keep dine-in and takeaway information consistent

Create one approved source for dish names, prices, allergen statements, opening hours, phone number, address, website and social handles. Compare every menu, sticker, flyer and bag against it before approval.

Artwork and photography

• Use CMYK artwork and check brand colours across different materials.
• Prepare images at suitable resolution for the final printed size.
• Keep small text away from trim, folds, curves and seams.
• Use the exact dieline for bags or packaging pieces.
• Check every phone number, price, date and QR code.
• Keep food images representative of the item being sold.
• Prepare separate artwork for each language or outlet where content differs.

Restaurant opening print sequence

1. Finalise brand files, outlet details and approved menu data.
2. Choose menu size, material and update strategy.
3. Plan table and counter information around the service flow.
4. Test label materials on actual packaging.
5. Measure takeaway packs for wrapping and bags.
6. Prepare launch flyers after address and opening date are confirmed.
7. Receive and test everything before staff training or soft launch.

Quantity planning

Estimate menus per table plus cleaning and replacement stock, table displays per location, labels per packaging unit, flyers by distribution channel and bags by expected order mix. A very large first order can create waste if prices, recipes or opening details change.