New menu, plate by plate carousel template

When to use it

Reach for New menu, plate by plate when you want to promote a product or an opening without a hard sell and share news without sounding like a press release. Its structure is release: something new: what changed and how to start. It is written for restaurants and cafés. Give Postora your topic and it keeps the shape, writing every slide about your subject in your voice.

What each slide does

1. 1Hook

   Opening over a photo of the food: the menu, the start date and how many dishes are new.

   In the example

   Nine new plates at Osteria Lume

   Autumn menu · from 6 November

   Here are the four we cannot stop eating.

2. 2image

   The first highlight: course and price, the dish name, and one line on where an ingredient comes from (author-provided).

   In the example

   Roast squash, brown butter, sage

   Starter · €9

   Squash from the Verhoef farm, 20 minutes up the road.

3. 3image

   The second highlight, with one sensory detail about how it is cooked.

   In the example

   Slow-cooked beef cheek with polenta

   Main · €19

   Six hours in red wine. Soft enough to cut with a spoon.

4. 4List

   The rest of the new dishes, each with price and a short note.

   In the example

   The rest of the menu

   Also new

   • Wild mushroom risotto — €17, vegetarian.
   • Charred leeks — €8, with hazelnut crumb.
   • Chestnut tiramisu — €8, big enough to share.
   • Affogato — €6, with our own espresso blend.

5. 5Quote

   What a guest said at a tasting (only words the author provided).

   In the example

   “The beef cheek is the reason I booked again.”

6. 6Point

   Practical note on allergies or dietary needs (only facts the author provided).

   In the example

   Tell us about allergies when you book

   Good to know

   Every dish can be made without gluten, except the polenta.

7. 7Call to action

   Opening days and how to book.

   In the example

   Book a table

   Tuesday to Sunday from 6pm. Walk-ins welcome at the bar.

   Link in bio