Menu Typography and Layout Flashcards

Which typography principle suggests limiting a menu to two or three typefaces to maintain visual harmony?

Answer: Typographic restraint

Typographic restraint recommends using no more than two or three typefaces on a menu to prevent visual chaos and maintain brand consistency.

What is the recommended minimum font size for body text on a printed restaurant menu?

Answer: 9 pt

Nine-point type is generally the minimum readable size for printed menu body text under typical restaurant lighting conditions.

The 'sweet spot' on a two-panel menu where customer eye-gaze naturally rests first is called the:

Answer: Golden triangle

The golden triangle refers to the top-center and two upper corners of a menu spread, where diners' eyes naturally land first.

Which layout grid system divides a menu into thirds both horizontally and vertically to guide element placement?

Answer: Rule of thirds

The rule of thirds divides a layout into a 3×3 grid, helping designers place key menu elements at visually balanced intersection points.

What typographic term describes the vertical space between lines of text on a menu?

Answer: Leading

Leading is the vertical distance between baselines of successive lines of type, directly affecting menu readability.

A serif typeface is generally preferred for menu body text because it:

Answer: Guides the eye along lines for easier reading

The horizontal strokes of serif letters create a visual rail that guides the reader's eye smoothly from word to word.