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How the pandemic altered the art and science of “menu engineering”

by Kai Ryssdal and Maria Hollenhorst
Jul 26, 2021
From QR codes to delivery apps, a menu specialist weighs in on the rise of digital menus.
A QR code menu for a Mexico City restaurant. “Here in 2021 … we can start to build our digital menus a little bit better with what we learned from the pandemic,” says menu engineer Sean Willard.
Photo by Claudio Cruz/AFP via Getty Images
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COVID-19

Restaurant menus are shrinking, thanks to the pandemic

by Erika Beras
Jun 15, 2020
Smaller menus save restaurants money and let them focus on what customers really want.
An employee cleans the posted menu of a reopened Virginia restaurant. Menus have downsized as the industry's revenue declined.
Olivier Douliery/AFP via Getty Images
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