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My old chef said nobody reads menus past 7 items, I laughed at him for a year
Two years back my head chef cut our dinner menu from 14 items down to 6 because he swore people stop reading after the seventh line. I thought he was nuts and that we would lose regulars who came for their favorites. Six weeks after the switch our ticket times fell by almost 4 minutes on Friday nights and the kitchen stopped getting slammed on the same 3 dishes. Now here is the debate: did the shorter menu actually make the food better, or did we just get faster at cooking the same stuff? Curious if anyone else has seen a smaller design, whether it is a menu or a sign or a website, win out over the busy version.
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