Start from a professionally designed hotel menu template, add your own dishes and prices, and get two menus from one edit: a QR digital menu for your tables and rooms, and a print-ready PDF for your menu cards. No designer fees, and no full reprint every time a price changes.
Built by a design team with 15 years in the design industry, now designing and printing menus for hotels and restaurants.
Every design below is a working template, not a picture to download and forget. Open one, replace the sample dishes with yours, change the colours and fonts to match your hotel, then publish it as a digital menu or download it as a print PDF. Your menu stays editable for as long as you use it.
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A warm cream-and-terracotta layout with a “Family Favourites” strip and section chips that show how many dishes are in each. Built for busy family restaurants with long veg and non-veg menus.
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Use this template
Deep green with a Today’s Special carousel under the cover photo. Add a “100% vegetarian” line under your name and it reads as a pure veg or South Indian hotel menu.
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Use this template
Deep maroon with tall serif headings for North Indian and Mughlai kitchens. Rich as a digital menu on a phone, formal as a printed card on the table.
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Use this template
Your thali or set meal sits right under the cover photo, with course tabs and the a la carte menu below. Ideal for lunch-heavy hotels.
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Use this template
Saffron yellow, big photo tiles for every section and bold prices. Loud by design, because a dhaba menu has to work fast.
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Use this template
Clean tabbed sections with a photo, short description, price and tag on every dish, so a 150-item multi-cuisine menu stays organised on paper and on screen.
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Use this template
Deep plum with a Chef Recommends carousel and cream serif type, for pan-Indian restaurants that want to lead with their signature dishes.
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Matte black, light serif type, no photos and generous space between dishes: the restrained 5 star hotel menu card look.
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Use this template
A quiet, upscale layout for lobby lounges and hotel bars, with room for signature drinks, small plates and afternoon tea, and service hours at the top.
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Use this template
A clean in-room dining menu with service hours, delivery time and charges at the top, where guests look first. Pair it with one QR code per room.
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Use this template
A classic all-day dining design with clear sections from breakfast to dinner. Set service hours and the right menu shows at the right time.
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Use this template
A minimal boutique-hotel menu where type and spacing do the work. Suits short, chef-led menus that change often.
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Use this template
A structured layout for business hotels with long menus and many sections, so guests in a hurry find what they want fast.
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Use this template
Deep peacock purple with a full-bleed photo cover, round category chips and a Today’s Special carousel, for heritage and palace properties serving regional cuisine.
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Use this template
Deep green with gold frame lines. A premium, 5 star feel that prints cleanly on standard card stock.
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A white speckled page with bold ribbon labels for each course and photos beside the dishes. Easy to read on banquet tables and in bright dining rooms.
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A tall, slim format that fits standard hotel menu folders, so you can reuse the leather folders you already own.
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Mandala bands top and bottom on a woven-texture page, with rupee prices and dish tags. Folder size, made for veg and Indian hotel menus.
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Soft botanical artwork for garden restaurants, poolside cafes and brunch menus.
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A square black card for lounge, bar and drinks menus. Small enough for a coffee table, smart enough for a 5 star bar.
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Our team has 15 years in the design industry, and our agency now designs and prints menus for restaurants and hotels. The pattern we see again and again is simple: owners pay well for a good-looking menu, then pay again for every small change. A new dish, a GST change, a price increase on paneer, and the whole batch goes back to the designer and the printer.
A downloaded template doesn’t fix that. You fill it in once, print it, and you’re back to square one at the next change.
MenuFly works differently. Your menu is kept as one editable list of dishes, prices and sections. The design sits on top of it, and every format you need comes from that same list. You build it in our online menu maker.
Edit a dish once. Your QR digital menu updates straight away, and your print PDF is ready whenever you need fresh cards. The two never drift apart.
Change colours, fonts, layout, photos and logo to match your interiors and signboard. Two hotels can start from the same template and end up with menus that look nothing alike.
Export a print-resolution menu PDF in A4, A5 or menu-folder sizes. Hand it to any local printer, or print a few copies in-house when you only need a handful.
Your digital menu has its own link. Put it on your Google Business Profile, Instagram bio and WhatsApp replies, so guests see the same up-to-date menu wherever they find you.
Restaurant, room service, lounge, bar, pool, breakfast and banquets usually run on separate menus, often designed at different times by different people. Guests notice. With MenuFly you build them all from one design and one item library, so your hotel looks like one brand from the lobby to the room.
One price change updates every outlet that serves the dish. No more room service charging one price and the restaurant another because one menu was missed.
See how MenuFly works for hotels| What you need | How MenuFly handles it |
|---|---|
| A menu per outlet | Separate menus for restaurant, room service, lounge, bar, pool and banquets, all in your house style |
| Breakfast, all-day and late-night menus | Set service hours once; the right menu shows automatically at the right time |
| Hindi, a regional language or a guest language | Add a second language from the same item list, so prices always match |
| GST, service charge and delivery time | Shown as clear header lines instead of small print under every dish |
| A QR code per room or table | Guests scan and land on the menu for where they are |
| Banquet and event menus | Fixed-price and per-head menus, with a guest-facing card that shows no prices |
| Knowing what guests look at | Menu analytics, with in-room dining tracked separately |
The right design depends on who you serve and what you charge. Here’s what we recommend for each type of hotel, based on what has worked for the hotels we’ve designed for.
Luxury reads as restraint. Use fewer dishes per page, plenty of white space, one or two fonts and a quiet palette such as black, ivory or deep green with a single metallic accent. Skip food photos on fine-dining menus; good descriptions do more. Keep the printed card for the table and use the digital version for room service and the website.
Try: Maison Noir, Signature, Concierge
Guests at a pure veg hotel want reassurance first, so put a clear “100% vegetarian” mark at the top. Group by what people order together: thalis, North Indian, South Indian, Chinese, snacks. If you serve Jain food, give it its own section or icon rather than a note at the bottom.
Try: Curry Leaf, Thali Daily, Indian Heritage
Indian menus are long, so structure matters more than decoration. Follow the order guests eat in (soups, starters, mains, rice, breads, desserts) and split veg and non-veg within each course. Use regional design touches like jaali borders or folk-art dividers sparingly, so they frame the food instead of competing with it.
Try: Royal Kitchen, Masala Table, Spice Route
Here the menu has to be fast. Big headings, large prices, and a thali or combo at the top of the page. Bold colours are fine. A laminated A4 or A3 card that survives spills and daily handling will outlast a fancy menu book.
Try: Terracotta House, Tandoor House
Put service hours, the extension number and any delivery charge at the very top. Keep it short; guests in a room don’t want 150 options. A QR code card on the desk lets you update the menu without replacing printed folders in every room.
Try: Room Service, Grand Terrace
One card per table, listing courses in serving order, with no prices. Match the event’s colours and add the couple’s or company’s name at the top. Build it from the same item library as your restaurant so dish names stay consistent.
Try: Meander Border, Signature
Not sure what to put on your menu or in what order? Here’s the structure we use for a typical Indian hotel. Every MenuFly hotel template starts with these sections, so you only need to swap in your own dishes and prices.
| Section | Example dishes |
|---|---|
| Soups | Tomato Shorba, Sweet Corn Soup, Manchow Soup |
| Veg starters | Paneer Tikka, Hara Bhara Kebab, Crispy Corn |
| Non-veg starters | Chicken Tikka, Chicken Malai Kebab, Fish Amritsari |
| Veg main course | Dal Makhani, Paneer Butter Masala, Mix Veg |
| Non-veg main course | Butter Chicken, Mutton Rogan Josh, Chicken Kadai |
| Rice and biryani | Jeera Rice, Veg Dum Biryani, Chicken Biryani |
| Breads | Tandoori Roti, Butter Naan, Laccha Paratha |
| Thalis | Veg Thali, Non-Veg Thali |
| Desserts | Gulab Jamun, Rasmalai, Ice Cream |
| Beverages | Masala Chai, Fresh Lime Soda, Sweet Lassi |
Give every dish four things: the name, a short description, a veg or non-veg mark, and the price. For example:
Black lentils simmered overnight, finished with butter and cream.
Keep descriptions under 15 words and say how the dish is made. “Simmered overnight” sells a dal; “delicious and tasty” doesn’t.
Use this sample in a templateFrom template to a live digital menu and a print-ready PDF in four steps.
Choose the template closest to your hotel’s style. Nothing is locked in; you can switch designs later without retyping your menu.
Type them in or paste your current list. Mark veg or non-veg, spice level and allergens as you go.
Add your logo, colours and photos. If you run more than one outlet, set up each menu, its service hours and any second language.
Get a QR code for every table or room, share your menu link online, and download a print-ready PDF for your menu cards.
A template gives you a good start, but a few decisions make the difference between a menu that looks nice and one that earns money. These are the points we check on every menu we design.
Guests look at the top of each section and at anything set apart from the rest. Put your most profitable dishes there, or in a simple box. Box one or two items per page at most, or the box stops standing out.
A neat column of prices down the right edge turns your menu into a price list, and guests start comparing numbers instead of dishes. Put the price at the end of the description, in the same size as the text, without a currency symbol.
Around seven dishes per section is easy to scan. Long lists slow guests down and push them towards the cheapest dish they recognise. If a section keeps growing, it’s usually time to cut slow sellers.
Many hotel restaurants are dimly lit. Avoid script fonts for dish names, light grey text and text on busy photos. In print, keep body text at 10–11 pt or larger.
One professional photo of a signature dish helps. Ten phone photos hurt, because poor food photos lower what guests expect to pay. Fast-food and combo menus are the exception: there, guests really do order by picture.
“Panner”, “Biriyani” and “Chiken” turn up on menus all the time, and once they’re printed you’re stuck with them. With a digital menu you can fix a typo in seconds, but get two people to proofread before your first print run.
Every MenuFly menu can be downloaded as a print-ready PDF. Here’s how to get the most from it.
| Size | Best for | Available on |
|---|---|---|
| A4 (210 × 297 mm) | Main restaurant menu | All plans |
| A5 (148 × 210 mm) | Room service, breakfast, desserts | Starter and above |
| 5.2 × 11 in | Standard tall hotel menu folders | See pricing |
| 8 × 8 in | Square cards for lounge and drinks menus | See pricing |
| Custom size | Folders you already own, special formats | Growth and Pro |
Print only as many copies as you have tables, plus about 20% spare. With your menu in MenuFly, reprinting a small batch takes minutes, so there’s no reason to print hundreds up front.
Design your print menuThe expensive part of a printed menu isn’t the first print run. It’s every change after it. Each new dish or price means paying for design edits and reprinting the whole batch.
| Item | Traditional design + printing | MenuFly + printing |
|---|---|---|
| 20 menus, 5.2 × 11 in, design included | ₹12,000 | ₹2,400 |
| A price changes | Designer edit + full reprint | Edit online; digital menu updates instantly |
| Time to update | Days | Minutes |
That’s a saving of ₹9,600 on the first run alone, before counting reprints. Final costs depend on your printer and paper. Enter your own numbers below, or see the full menu card cost calculator and price list.
Answer 4 quick questions. Your yearly cost and saving update live.
The price you pay your local print shop (design + printing). Typical rate: about ₹600 per menu.
Five quick questions narrow it down.
Higher prices call for calm layouts with more space (Maison Noir, Signature, Concierge). Everyday family dining suits bold, fast-to-scan designs (Terracotta House, Tandoor House).
Under 40 dishes fits on one A4 card. Over 60 needs a structured multi-section layout (Atrium, Masala Table) or a folded or folder menu.
Measure them and pick a template in that size, so you don’t need to buy new ones.
If it’s more than one, choose a design that works across all of them and set up each outlet from the same item library.
Most hotels need both. Check how a template looks in the phone preview before you commit.
Want the full picture on layout, pricing and common mistakes? Read our menu design guide.
Yes, you can start free. The Free plan includes 5 digital menu templates and A4 PDF export. Starter unlocks 50+ menu and print templates, and Growth and Pro include all 100+ templates, print-ready export and custom fonts.
Yes. Any menu you make can be exported as a print-ready PDF. Send it to your printer, print it in-house, or share it on WhatsApp and your website.
Both. You can change dishes, prices, sections, colours, fonts, logo and photos. The template is only the starting point.
No. The templates follow the layout and print rules our team has built up over 15 years in the design industry. If you already work with a designer, they can use MenuFly to make your updates faster.
Yes. Mark each dish as veg or non-veg, or start from a veg template and add a 100% vegetarian line at the top.
Yes. Restaurant, room service, lounge, bar, pool, breakfast and banquet menus can share one design and one item list, so a price change applies everywhere the dish appears.
Yes. Add a second language from the same item list, and both versions always show the same prices.
Yes. Export at print resolution in a folder size such as 5.2 × 11 in, or set a custom size on Growth and Pro plans.
A4 for most main menus, A5 for room service and short menus, and a tall 5.2 × 11 in format for standard menu folders.
Yes. Both come from the same menu, so a price change shows on the digital menu at once and appears in your next PDF export.
A design tool or template gives you a one-off file. MenuFly keeps your menu as live data: one edit updates your QR menu, every outlet and your next print PDF together.
Pick a template, add your dishes, and get a QR digital menu and a print-ready PDF from one edit. Free to start, no designer needed.
No credit card required · Set up in 5 minutes
Fine dining to casual, ready to edit.
See templatesThalis, tandoor, spice levels and Jain marks.
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See templatesCocktails, pours, tabs and late hours.
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See templatesJuices, teas, mocktails and cold cabinets.
See templatesCustomise a hotel menu template online, publish it as a QR menu and download a print-ready PDF.
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