For this blog post I decided to compare and contrast my menu with Lloyd Proctor’s because it seemed to be the most different from mine as far as style. This menu in my eyes was very successful in bringing a sense of hierarchy of information, which was easy to notice right when you look at it. It held a lot of what we talked about in class that a menu needs such as flow and style, which is also what I tried to accomplish with my menu design, and just like mine it had a lot of strengths and some weaknesses.
When it comes to flow my eyes moved through each column reading down the right side then down the left. It gave off the impression that there was definitely a grid that was used when creating this design. Which both compares and contrast with my design because I did have a simple grid but it only consisted of a singular column instead of two. One thing I also really liked was the titles for each section of food because it not only showed hierarchy but also if this were actually in the restaurant it would be easy to go down the list and just read the titles to find the category of food I was interested in. Some things I did notice that affected my reading of the menu, however, and made it a tad confusing is down at the bottom of the front page in the “soup” section the “cup 3” blends in with the description of the soups so you don’t notice it as you scan and can only see the “bowl’ option . Also, the “head chef” portion blends in with the different options for “soup”. I also realize that I left out the head chefs in my menu which is something I should have been more attentive about when transferring the information over from the word doc. Overall, however, the size of the fonts definite helps create a hierarchy to items and also helps with the flow and movement of the page.
When it comes to the style of the menu it greatly differs from mine, although, I think both ours capture the style that the restaurant has. For mine I tried to use a lot of textures that I found while visiting the restaurant. One thing that really stood out to me when I was there was the use of chalkboards, so my design was based off of that. Whereas, you can tell that Lloyd’s design was more based of the simple comfort of the restaurant. Although there is not a lot of texture within his design I think that the choice of fonts really captures the essence of the restaurant because they are sharp and professional but still have a brewery type of feel in the way they are laid out. I also think that the use of the logo helps to give it that type of look as well. One last thing that differs from my design is the print out decisions. For mine I wanted it to be more like a small booklet that was skinny and had a simple grid, which I think was also the idea for Lloyd’s, but we both achieved it in different ways. To me, although food seemed important for the restaurant, the main purpose for their brand was to sell their beer and be a brewery. So, I thought that a small and simple, yet professional, looking booklet would best fit the brand. I think that this simplicity for a printout was also something that was considered during the design of Lloyd’s menu, although I think an improvement on his could be to make it less simple.
Overall, I think that both our menus did a good job at presenting the style of the restaurant and have a flow that works for the way we printed and set everything up. These designs are very different but I could see them both working in the actual menu as long as the minor detail issues were changed within the text.