Delivery-first restaurants are quietly changing how menus are designed as more meals travel from kitchens straight to customers’ doors.

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 ...

For decades, restaurants have been able to react to diet trends with visible signals and callouts. Menus at Applebee’s ...

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 ...

Ever wondered how menu design nudges customers to spend a little more? These six tactics, backed by study findings, can boost orders without feeling pushy. Watch the video to rethink your menu and ...

Designing a great traditional menu and a great digital menu board are two wildly different tasks. Even if your dine-in menu is a design marvel, you can’t just convert it to digital board format and ...

Fresh research out of the UK suggests meat eaters are much more likely to choose vegetarian meals when they make up the majority of the menu. The agri-food chain contributes one-quarter of total ...