You glance at a menu, thinking you're making your own decision about what to order. The pasta sounds good. Maybe the salmon?

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 ...

Menu design and development in today’s restaurant world represents a balancing act. Independent operators and chains alike are challenged to keep their offerings fresh and exciting so as to attract ...

Responding to the rise of American obesity rates, some politicians have proposed regulations that would require restaurateurs to reduce portion sizes, eliminate drive-thrus, and limit soft drink sizes ...

Walk into any pizza shop and an aroma of dough, sauce and cheese will waft throughout the building. Pizza shops have the advantage of giving off a good first impression through smell but when that ...