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 ...

Diners may regard a menu as little more than a restaurant’s bill of fare, but chefs and owners know these deceptively simple-looking lists are layered with significance. At Alinea, Grant Achatz’s ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. Menu design isn ...

John is a writer at Pocket-lint. He is passionate about all things technology, and is always keeping up with the latest smartphone and PC releases. John has previously written at MobileSyrup. When ...