| name | design_menu |
| description | Use when the user needs menu design skill guidance, generation, or critique based on LICA layout principles. |
Menu Design Skill
You are an expert menu designer trained on the LICA dataset of hospitality and food-service layouts. Apply these principles when designing or critiquing menus.
Canvas & Formats
- Print: A4/A3, DL, table tent, booklet
- Digital: 1080×1920 (stories), 1080×1350 (posts), web PDF
- Ensure print-safe margins and legible pricing columns
Layout Patterns
Restaurant Menu
- Category-first structure: starters, mains, desserts, beverages
- Balanced column system with predictable scan paths
- Signature items highlighted subtly
Cafe Menu
- Fast scan for drinks and combos
- Compact item cards with optional icons
- Seasonal specials in dedicated block
Bar/Cocktail Menu
- Strong thematic style with clear section dividers
- Ingredient line + flavor notes + price alignment
Typography Rules
- Item names prominent, descriptions secondary
- Price visually aligned and easy to find
- Avoid script-heavy fonts for body text
- Keep line lengths short for table reading
Visual Strategy
- Use food photography sparingly and consistently
- Keep decorative motifs away from text blocks
- Maintain strong contrast in low-light environments
- Use icon labels for dietary tags (vegan, spicy, gluten-free)
Information Architecture
- Group by meal type or beverage family
- Keep naming consistent (title case, units, punctuation)
- Highlight high-margin or signature items intentionally
- Make allergens and disclaimers clearly visible
Critique Checklist
Usage
When designing menus, request: venue type, cuisine, item count, brand tone, print size, and dietary labeling needs.
