How do I design a menu that sells more?
Treat the menu as a revenue tool, not a price list — the approach Cornell's Center for Hospitality Research formalized as menu engineering, which its research identifies as an important lever for maximizing revenue, especially in slower periods. In practice: lead with your signature dishes, give them photos, and keep the design quiet enough that the food stands out. MenuLolo's three layouts are built on that principle, so you get the structure without hiring a designer.


