Menu engineering is both an art and a science, but it’s the science part that usually trips up most restaurant operators. Here’s how to gather the right data so the science of designing optimized ...

A restaurant menu is the nexus of a diner, a dinner, a chef and the suitably hospitable environment in which a meal is served. It wasn’t always this way. Until the rise of the modern restaurant in ...

Menu Design in Europe retraces the graphic styles of 200 years’ worth of menus – or bills of fare, as they were once commonly known Taschen has released a new book that explores the visual history of ...

Diners may regard a menu as little more than a restaurant’s bill of fare, but chefs and owners know these deceptively simple-looking lists are layered with significance. At Alinea, Grant Achatz’s ...

Every aspect of running a restaurant is a science. From seating layouts to the food itself, there's no part of a restaurant that isn't deeply thought out. While the menu is something that a guest may ...

Restaurant menus are more than just lists of dishes—they’re powerful sales tools engineered to guide your eyes, shape your cravings, and subtly nudge you toward higher-spend choices. From strategic ...

We are a team of writers, experimenters and researchers providing you with the best advice with zero bias or partiality. A menu is a fundamental part of running a restaurant business, and it’s not ...

A restaurant menu: a completely harmless piece of card, merely stating the food and drink on offer – or so we thought. Turns out most menus are carefully constructed to persuade us to make certain ...

Restaurants think about more than just whether to add pretty pictures when they're designing a menu. Except at Denny's, where the primary focus is Photoshopping Grand Slams to look less like ...

Menu designers use the lessons of behavioural economics to nudge us into ordering what the chef wants us to. William Poundstone has studied more than 100 menus – from cartes du jour at ...