menu engineering: the inside secrets of what works (and doesn't) on a great menu

For this podcast, I'm talking to Annica, the lead consultant from 2forks, which is a menu consultancy which takes the idea of "menu engineering" very seriously.
When is it appropriate to apply choice psychology to menus? How far can design guide judgements? How long should your menu be? How can I avoid snake oil salesmen in this space? What's the best practice for writing a menu? How do I write a menu? What kinds of menus work for customers? What makes a good menu?
Find the answers to all these questions and more in this podcast.
Links:
Increase your sales and cut your costs with storekit! (www.storekit.com/form/demo)
Get the right hardware with your POS and payment providers (commandear.com/)

[@Mausami-ye4ek]

Amazing content !

[@frairie1003]

What an awesome discussion. Thank you, you two!

[@maxvanrossem]

I have a take away / delivery restaurant and after 2 years in business I have two problems:
1 people take too long to make an order. This is because guests can choose what goes in the dish. 1 base 1 protein 1 veggie for instance. I don t have set menu s. If I want to implement set menus what would the pricing be? Normally “build your own” costs more doesnt it?
2 I feel our portions are large. My pricing is accordingly but I also hear that people will eat for two days if they order a dish. Is this good or bad? What is your opinion?
Greets from The Netherlands.