32: Menus

Update: 2018-01-21

Description

In this episode, we discuss the design of restaurant menus. We consider layout and physical design, logical design by course and food group, and how menus can be better organized. As it turns out, “anything can be an entrée”. Enjoy!

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In Channel

38: “Look at All the Eggs”

2018-06-06--:--

37: City Waffles

2018-03-16--:--

36: In Memoriam

2018-03-09--:--

35: Feeling

2018-02-12--:--

34: Honey & Syrup

2018-02-05--:--

33: The Critic

2018-01-29--:--

32: Menus

2018-01-21--:--

31: Salt & Pepper

2018-01-13--:--

30: The Ends and the Means

2018-01-07--:--

29: Colors

2017-12-30--:--

28: The Night Before Christmas

2017-12-23--:--

27: The Daily Spectacular

2017-12-16--:--

26: Small Plates & Loose Ends

2017-12-15--:--

25: Tools

2017-12-14--:--

24: Chipotle Play-by-Play

2017-12-13--:--

23: Pie

2017-12-11--:--

22: Catching Up, Part 2

2017-12-10--:--

21: Restaurants

2017-12-09--:--

20: Buffets

2017-12-08--:--

19: Manners

2017-12-08--:--

00:00

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32: Menus

The Intellectual Kitchen

32: Menus