Article in English: Evaluate the menu draft and see if you like it. Ask for feedback from 2-3 people, including at least 1 person outside of your industry. Make sure that everyone involved (the restaurant owner, manager, chef, and so on) takes a look at the design and content. You could ask:  "Is the menu easy to read?" "Do you like the color scheme?" "Does the design fit with the restaurant concept?" "Does the design seem too busy?" "Do you like the font(s)?" "Are there any mistakes or typos?" Think about how many seats you have in your restaurant. Take this number and add 10-25%. This is the number of menus you will need. Go for a lower percentage if your menus will be durable and easy to clean. Go for a higher percentage if your restaurant serves messy food, serves a lot of children, or is made from less/durable more difficult to clean material. If you will be using disposable menus (e.g., placemats) determine the number of customers you plan to have each day and multiply that by the length of time you want this round of menus to last. You will reorder menus as needed. Go through the entire menu with a fine-tooth comb, as errors in the menu send a poor message about the quality of the establishment. You could also hire a professional editor, just in case you missed anything. Send your finished menu to a professional to be printed. Avoid printing menus on a home printer unless you have a professional-quality laser printer. The cost of professional printing is small compared to the impact of well printed pages.  You can send your menu to a chain, like Staples, or a local printing service. Or you can order prints of your menu online. Print a few menus and make sure they are perfect before you place a large order. If you will be presenting your menu by way of a binder, clipboard, or other item, order enough of these to accommodate your menus. Place 1 menu in each holder. If your menu is going to be professionally bound, see if this can be done at the time of printing to save yourself time and money.

Summary in Indonesian:
Telaah kembali desain kasar dan minta pendapat orang lain. Tentukan banyaknya menu yang dibutuhkan berdasarkan jumlah kursi. Lakukan proofread pada menu sebelum dicetak. Cetak menu dengan printer berkualitas tinggi. Jilid atau bungkus menu.