This magazine explores the secrets of successful menu presentations. There exists an untold variety in menus and as many ways to inform - and guide! - guests in making their favorite choice. Despite that, the field of menu engineering has some golden rules to keep in mind. A well presented menu is better for chefs, entrepreneurs, and guests. It's also really not that hard to do. 

 

IN THIS EDITION OF FOOD INSPIRATION:

- The most memorable way to present a menu: Atomix in NYC gives the perfect example

- 6 more-than-just-a-menu menus: Osteria Francescana, Central, Atelier Crenn, Black Smoke and Craft & Commerce

- The magic of menumarketing: 9 menu lessons according to science

- Various menu types and their pros and cons

- 3 future menu forces: delivery, transparancy and A.I.

Enjoy!

 

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