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 ...

From the way prices are displayed to where items are placed, menu design is a powerful tool that shapes what customers order and how much they spend. Strategic layouts, descriptive language, visuals, ...

Responding to the rise of American obesity rates, some politicians have proposed regulations that would require restaurateurs to reduce portion sizes, eliminate drive-thrus, and limit soft drink sizes ...

Designing a great traditional menu and a great digital menu board are two wildly different tasks. Even if your dine-in menu is a design marvel, you can’t just convert it to digital board format and ...

Walk into any pizza shop and an aroma of dough, sauce and cheese will waft throughout the building. Pizza shops have the advantage of giving off a good first impression through smell but when that ...

Restaurant profitability isn’t just about great food — it’s about strategic menu design, cost control, and operational efficiency. Menu engineering uses data to identify high-margin, popular dishes ...

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 ...