Restaurateurs, or specialists they hire, engage in restaurant menu design every time they produce a menu. Universally, that process has entailed representing—with text, imagery, or both—the [Page 1207]totality of dishes on offer to customers. A lot is at stake in a restaurant’s menu design. Menu design affects a restaurant’s overall aesthetic, its operational logistics, and its profitability. This entry focuses on the historical evolution of restaurant menu design, its professionalization since the early 20th century, the main objectives and components of restaurant menu design since it became an object of specialized study; and the major differences in menu design among contemporary restaurant genres.