The first thing every diner should do when perusing a restaurant's menu is to appreciate that picking an item from the list is so much easier than curating it. Diners only have to worry about paying for their order; menu makers have to think about plan Bs and one-offs and food cost percentages. Diners are only concerned with what they like; the restaurant must consider all of its customers' tastes. After talking with several local chefs and restaurateurs about the art of creating a menu, I came up with a list of five characteristics of a successful menu, along with five tips for helping you... More >>>