I have always thought that menu design is all about makng it look nice, readable and fancy.But there more to it. Through the years there’s a lot of research and articles on men designs. I have found out that designing a profitable menu is more about science that beauty. That is why I am goung to share with you this article that I have found on Business Insider on the science of menu designing. Go to the link to know more.Read more
Faced with intense competition, rising food and labor costs and sluggish economy, today’s bar and restaurant owners and operators know they can never take their eyes off of the bottom-line.
From menus and culinary trends to technology, here are 10 smart ideas to help your bar or restaurant stay competitive and profitable.