The cafe menu lives on a counter, often behind a queue. It needs to be readable in three seconds from six feet away. Most cafes overload the board and watch their line stall at the espresso section. A tighter, clearer menu moves more people through the door.
Coffee program layout
Espresso column first, milk-based second, brewed third, signature/seasonal last. Sizes as columns, not embedded in price. Decaf and oat milk callouts in the legend, not repeated on every line. House blend gets a one-line origin description; nobody reads more than that at the counter.
Food and pastries
Pastries on a separate small card or chalkboard — they change daily, the menu doesn't. Lunch sandwiches and salads get four-to-six items max. A 'kid's hot chocolate' or 'babyccino' line item earns more goodwill than its margin would suggest.
Counter board vs printed
Counter board: ultra-readable, six-foot legibility test, minimal ornamentation. Printed take-away menu (for catering or office orders): more breathing room, longer descriptions, contact info at the bottom. They are not the same document.
Cafe menu ideas to start with
- Espresso doppio, single origin Ethiopia
- Flat white with house blend
- Cortado, oat milk by default
- Iced filter coffee — Kenyan, citrusy
- Matcha latte, ceremonial grade
- Avocado toast on sourdough
- Sweet potato and feta breakfast bowl
- Almond croissant, baked in-house
Frequently asked
Should cafe menus include calories?
In the US (FDA-required for chains 20+ locations) yes; for independents it's optional and rarely improves design. UK & EU mostly required for chains.
What size font for a counter board?
Minimum 36pt for items, 48pt for section headers. Test from 6 feet away.
Should pastries go on the main menu?
No — they change daily. A separate card or chalkboard keeps the main menu evergreen.
Skip the design — generate yours now
Click below and the playground opens with a cafe menu prompt pre-loaded.
Open the playground