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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

Given the chance, I will opt for a children’s menu at any restaurant — not for the cheaper prices (I order off the regular menu), but for the coloring pages it contains. There’s something both calming ...