B & W Takeout menu

http://www.loubarnicle.com/printDesign.htm
A guy named Lou Barnicle designed this menu and he is a graphic designer. This is the Tempo take-out menu. I like that this menu is consistent. I like how he used a different font for the title of the food section and then another font for the actually names of the food/descriptions. I'm not crazy about the script font for the title, appetizers, salads, main courses, or desserts, but maybe it fits the restaurant. I'm glad that he didn't use the script font for the food titles/descriptions. For the most part I like how this is laid out. He put the appetizers and salads first on the menu and then desserts last. That's a common layout for most menus. I like how the descriptions are below the name of entrees and the descriptions are lined up with one another. I also like his use of boxes. I like how he put desserts in a low opacity gray box to help it stand out. I also think it's clever that he repeated the restaurant's logo in white behind the information in the dessert box. That means that he is branding and using the logo in more than one place. I would probably get rid of the dollar signs next to the price. I read an article that said there is no need for dollar signs next to the price on menus because people will know that is the price. Not having the dollar sign on a menu makes it seem less expensive in a way because when people see the dollar sign they know that means that they are spending money.

This is what the article said....
"Drop dollar signs. Anyone who has sat in a restaurant trying to decide what to order is a liar if they tell you they don’t look at the price for help in making a decision.
So if every customer is going to be looking at that number beside menu items, you might as well make it as appealing as possible.
A recent study by the Culinary Institute of America (the other CIA) showed that menus without the symbol “$” or the word “dollars” saw an increase in sales of over 8% per person.
That’s enough to make any restaurateur scrambling to get the white out!
In fact, deemphasize prices as much as you can. Another important tip is to place prices right next to the end of descriptions so that they blend in as opposed to setting them out all by themselves to the far right margin which just gets your customer thinking about how much it will cost rather than how good it will taste."