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 ...

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 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 ...

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 ...

Every aspect of running a restaurant is a science. From seating layouts to the food itself, there's no part of a restaurant that isn't deeply thought out. While the menu is something that a guest may ...

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 ...