The takeout menu is the only menu whose success is measured by how many you give away. That reverses almost every printing instinct.

Build it to leave

Light stock, folded well, at a unit cost that makes bagging one with every order painless.

Money added to the unit works directly against the distribution that makes it pay.

Pass the fridge-door test

Name and phone number readable from across a kitchen, on the panel that faces out when folded.

The fridge door is the takeout menu’s natural habitat; design for it.

Saturate, then repeat

Every bag, every counter stack, every letterbox in delivery range — and a repeat run one email away.

A takeout menu works by being everywhere, briefly, again and again.

Keep it honest with the room

The dine-in menu is a different product with a different build; do not print both to one spec.

One is furniture, the other is confetti, and each is right at its own job.