Why restaurants mail menus
A printed menu does something an app listing cannot. It sits in a drawer or on the fridge, and when someone gets hungry it sends them straight to your phone number instead of a marketplace that charges you a fee.
Every Door Direct Mail is the simplest way to get that menu into homes. You choose the carrier routes around your restaurant on the USPS map, and the mail carrier delivers a copy to each address, with no list to buy.
Picking the right piece
A full take-out menu needs room. The Platinum EDDM package folds an 11″ × 17″ sheet into four letter-size panels, enough for the whole menu, and 2,500 cost $709.
A shorter menu fits the Gold package, an 8.5″ × 11″ sheet folded once, at $349 for 2,500. If you want one dish and one offer instead, a 6.5″ × 9″ postcard does it for $359 for 2,500, or $779 for 10,000.
All three meet the USPS size rule for EDDM. Compare every option on EDDM Specials.
An offer that brings orders back to you
Give people a reason to order direct. A free side, a family bundle price or a discount for pickup orders all work, as long as the card says to call or order on your own site.
Print a short code on the mailer, such as the name of the month. When someone mentions it, you know the order came from the mailing, and you can judge whether to send the next one.
Printing that works inside the restaurant
Table tents sell to people who are already seated. A tent announcing a new dessert, a happy hour or a catering menu gets read while guests wait, and 2,500 4″ × 6″ tents cost $695.
Keep business cards at the register for catering and private events. Thick 16pt cards cost $69 for 2,500, so you never need to ration them.
Door hangers for the closest streets
For the blocks right around you, a door hanger can be faster than the mail. Staff can cover a few streets on a slow afternoon, and 2,500 4.25″ × 11″ hangers cost $409.
Remember that hangers go on doors, never in mailboxes. Federal law keeps the mailbox for mail with postage.
When to mail
Many restaurants mail when a new season starts, when the menu changes or ahead of a busy period such as football season. A grand opening is the obvious first one.
Whatever the timing, plan the drop so the menu arrives a week or so before the reason to use it. Call 512-573-1977 with your date and Corey will tell you when to order.
Catering and private events
Office lunches, team parties and family celebrations are bigger orders than a single dinner. Mention catering on every mailer and table tent, with the number to call and how much notice you need.
A folded EDDM menu has room for a catering panel on the back. That way one mailing sells both the weeknight dinner and the office lunch.
Keeping regulars coming back
The cheapest customer to win is one who already likes your food. A simple stamp card, printed on a standard business card, rewards the tenth visit and gives people a reason to choose you over the place next door.
Put the loyalty offer on the take-out menu too, so delivery customers learn about it. Thick 16pt cards cost $69 for 2,500, so you can hand one to every guest.
Getting the menu design right
A mailed menu is read standing at the kitchen counter, so make it easy to scan. Group dishes clearly, keep prices next to each item and put the phone number and ordering hours on every panel.
Photos of two or three signature dishes do more than a page of descriptions. If you do not have a designer, ours can build the menu, and you approve a proof before anything prints.
Prices come from our current price list. Reviewed October 8, 2026.
