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 ...

Delivery-first restaurants are quietly changing how menus are designed as more meals travel from kitchens straight to customers’ doors.

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 ...

For decades, restaurants have been able to react to diet trends with visible signals and callouts. Menus at Applebee’s ...