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A comment on The psychology of restaurant menu design.
Example: Items that the chef wants to sell - I want everything to sell, fairly evenly (to keep my stock rotating and to minimise wastage.)
The no dollar sign? Yeah - that's pretty damn common, I do it myself.
Box's? No - i prefer clean menus, with nice designs (personal preference to a sketch of plated items in the background).
Overall I believe its a pretty bland write up, and really doesn't cover a lot of how menus are really designed.
Source: I'm currently the head chef of a high end restaurant (and former executive chef) and am going on 17 years experience.
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Example: Items that the chef wants to sell - I want everything to sell, fairly evenly (to keep my stock rotating and to minimise wastage.)
The no dollar sign? Yeah - that's pretty damn common, I do it myself.
Box's? No - i prefer clean menus, with nice designs (personal preference to a sketch of plated items in the background).
Overall I believe its a pretty bland write up, and really doesn't cover a lot of how menus are really designed.
Source: I'm currently the head chef of a high end restaurant (and former executive chef) and am going on 17 years experience.