Menus are the only piece of collateral that are required at most restaurants.
It's more than a utility, it is your first course and should be treated as a special moment to connect with guests in a meaningful way.
From a purely technical perspective, the menu and its usability and navigability are critical, impacting customer experience and sales.
What makes good menu design? It needs to be utilitarian, allowing the customer to clearly understand and explore their choices, and endearing, captivating the customer beyond just the factual information presented.
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