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 ...

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 ...

Menu designers use the lessons of behavioural economics to nudge us into ordering what the chef wants us to. William Poundstone has studied more than 100 menus – from cartes du jour at ...