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 ...

What would you rather order? A $10 bowl of mac-and-cheese or a $12 four-cheese baked pasta skillet topped with artisanal breadcrumbs? For many, the dinner is in the details. The phrasing, placement, ...

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 ...

Whataburger is unveiling a new look for its menu that will go into effect July 2 at 3 p.m. to make room for new items alongside traditional core favorites. A 550 Calories or Less menu with a selection ...

Walk into any pizza shop and an aroma of dough, sauce and cheese will waft throughout the building. Pizza shops have the advantage of giving off a good first impression through smell but when that ...

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 ...

Last week, UVM Dining and the UVM Climate Kitchen partnered to bring a pop-up to the Waterman Manor featuring a menu that designed waste out of the picture. This wasn’t just a lunch, but a ...