Designing a menu that reads at a glance and sells the dish the kitchen wants to sell.
In this episode we walk through the brief, the first round that did not work, and the change that made the second round land. The full conversation is in the video and on the podcast; these are the notes.
If you are commissioning something similar, the short version is at the end: what to ask for, what to leave open, and when to say no.
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