From an 1891 Parisian bistro to a 1945 Swedish Airlines banquet, the new Taschen book Menu Design in Europe collates hundreds of menus to explore the continent’s visual and culinary history. “The ...

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 ...

A menu with the Golden Triangle in Menu Design. This layout principle is based on extensive eye-tracking studies. When a customer is handed a printed menu (or opens a digital menu tablet), their their ...

Ask any experienced hotel food and beverage leader where profitability begins, and most will point to purchasing, labor costs, or revenue management. While all are important, one of the most ...

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 ...

Specially designed for pizza shops looking to increase sales, Menu Design Groups pizza digital menu boards turn any tv into an engaging digital menu board. (RestaurantNews.com) Immediately available, ...