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 ...

The classic red and yellow arches may be iconic, but the landscape of fast-food design is undergoing a transformation. While efficiency remains key, restaurants are increasingly prioritizing ...

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 ...

One of the eternal mysteries of dining out is why restaurants are so stingy with handing out individual menus and why they are so eager to whisk these away the minute you have placed your first order.

Cristina Stewart receives funding from the Wellcome Trust. Rachel Pechey receives funding from the Wellcome Trust. More people cutting back on meat would be good news for the planet, but humans have ...