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 ...

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 ...

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 ...

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 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 design and development in today’s restaurant world represents a balancing act. Independent operators and chains alike are challenged to keep their offerings fresh and exciting so as to attract ...

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 ...