The New York Times reviewed 121 restaurant menus. Some take aways (thoughts, not menus):
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Trendy items capture attention. What’s trendy in weddings that can capture attention when couples view your offering, packages, prices, information pack?
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Menus have shrunk: “Like purses, menus have shrunk. Many restaurants favour a vertical, half-page menu — just the right size for holding in your hands, with no pages to flip through and, often, fewer items to choose from.” I’m guilty, so you probably are too, for putting too much into your offerings, packages, pricing guide, information pack. Perhaps it should be smaller?
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The arrangement has changed, and the words used to communicate the menu have changed, “they’re also trying to better communicate their values.” Does your “menu” read just like everyone else’s, or is it very much “yours”?