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 ...

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 ...

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 ...

A menu is probably one of the most frequently viewed examples of graphic design, yet also one of the most overlooked. But there was a time when the menus — gorgeously ornate like fine literature — ...

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 ...