what does everyone think of this takeaway pricelist?

[Andy Gorman]

Seems nice and clear and easy to follow. Don’t be tempted to fill all the blank space; these people are buggers for adding things. What are the chances of them adding something later to one of the categories? You’d have to strip the lot if they do, to make space.

I’ll have chips and mushy peas…..

[Paul Cox]

Looks tidy to me, nice and bright and easy to read! If they moan about your price tell them they are lucky that you didnt charge them by character/letter (or did you?).

At 10p a dot, you could almost retire! 🙂

[Jill Marie Welsh]

Be sure to charge accordingly.
Also, be nice and give them a plain page of #s in case they need to change anything, maybe 10 of each.
And…you don’t need a black outline on your red headings, they would have more impact without it.
Love….Jill
(the last menu sign I bid on was $750 for an 18″ x 12′, the guy thought it was too high & he now has DIY computer prints on plain paper)

[Terry Gall]

Hi guys,

thanks for your comments. I am charging £175 for the board, it is 8ft x 2ft but have been told I can have a free meal anytime!!!!!

By the way Big G we don’t have mushy peas down here, thankfully.

Cheers

Terry :lol1:

[Mark Shipley]

quote tgall070:

By the way Big G we don’t have mushy peas down here, thankfully.

😕 But they’re 60p 😕

Mushy peas and pickled eggs are the best part of having fish’n’ chips, oh and don’t forget the scraps :lol1:

tgall070, the sign looks great – are you hanging the sign? If so then I would think about charging a bit more.

Mark

[Lee Harris]

quote :

Mushy peas and pickled eggs are the best part of having fish’n’ chips, oh and don’t forget the scraps

Mark, is FOOD all you ever think about……… 😀 …….is that a northern thing ‘mushy peas & pickled eggs’ together………we are a little more refined! in the West Country……..deep fried Mars Bars!!…….what about ‘pineapple fritters’…..OK, that’s it about food for now, back to Terry’s sign. I like it. Agree with BigG,leave some space.

Regards
Lee

[Chris Hooper]

Lee is right – menu boards in the west country are refined- pastie, pastie and more pastie – small big with an option to go large if you like the crusty bit.

Being new to the site I was having a good look through all tips and tricks – I think Rob posted a demo on something he did for a menu board – seemed to cover the problem of “changing prices” . Looked good