Practical writing on menu design, printing, pricing and restaurant analytics.
A menu is a pricing document, a marketing asset and a piece of furniture at the same time. Here is how to treat all three at once — what to measure, what to print, and what to leave alone.
Scans are a vanity metric. Here are the four numbers that change what you print next.
Margins, paper weight, and the layout mistakes that make a premium folder look cheap.
Tested add-on suggestions that guests accept without feeling pushed.
Why the restaurants growing fastest are not choosing between the two.
Sort your items into four boxes and you will know what to reprice today.
One owner's workflow for changing prices without throwing away paper.
New articles every month. Subscribe below to get them by email.
No spam, and one-click unsubscribe.