Precipitated by an inter-continental Twitter discussion involving, among other things, Chicken-fried Steak, Vinnie Mirchandani (author of "The New Polymath") posted this instructive picture of a menu, with comments on what makes it useful and well-designed.
Any of my restaurant friends paying attention?
Amplify’d from florence20.typepad.com
Vinnie Mirchandani on global technology innovation and impact on how we work, live and play
The "Menu Magician"
I saw this in the Southwest Spirit magazine. Gregg Rapp runs a boot camp and a consulting practice to help restaurants rethink their menu to become a sales tool.
See this Amp at http://amplify.com/u/a11t6v
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