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 ...

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 ...

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 ...

Walking into your favorite restaurant should feel like a treat, not a psychological warfare session. Yet every time you open ...

It’s no secret inflation coupled with subsequent menu price increases are having a negative impact on restaurants. This is a result of consumer reaction and changes in their behavior. Consumer traffic ...

A menu is a fundamental part of running a restaurant business, and it’s not just about listing your items. Your menu is your ultimate marketing tool, as it showcases what makes your establishment ...

A look inside a design book devoted to more than a century of the exquisite everyday artifacts that have told us what's for dinner I'm not a menu collector, though I've got a very small suitcase of ...

Diners beware—the items in flashy fonts and bolded lettering are not always the best choice for your health. A new study released this month shows that the dishes we order at restaurants have less to ...

1958: American hotel chain, Spanish-speaking island, a French menu and a poorly timed hotel opening. Cuban revolutionaries would take Havana less than 10 months later. 1957: The Broadway diner ...