· 4 min read
Menu descriptions that sell: sensory words, origin, restraint
How to write restaurant menu descriptions that earn their line: one sensory fact, a real origin, the adjectives to cut, and why a paragraph on every dish flattens the card. · 5 min read
How many items should a menu have? Choice, measured
How many dishes a restaurant menu can carry before guests stall and the pass suffers: section limits, lunch versus dinner, and the type size you win back when you cut. · 4 min read
Where to place high-margin dishes (the golden triangle is overrated)
Why the menu golden triangle is a weak guide, where high-margin dishes actually get ordered, and how to order each section after you have done the engineering. · 4 min read
Menu pricing psychology: charm prices, anchors and the euro
What actually moves a guest on a printed menu: charm endings, a real anchor dish, where the euro sign sits, and the layout habits that cheapen a price. · 5 min read