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 ...

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 ...

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 ...

A restaurant menu: a completely harmless piece of card, merely stating the food and drink on offer – or so we thought. Turns out most menus are carefully constructed to persuade us to make certain ...

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 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 ...