Menu, a simple pamphlet, is perhaps one of the most vital tool of a restaurant. A strong menu can make all the difference; potentially rake in sales and increase profits. Overall, Cottage Inn’s menu is very strong and leaves very little improve. However, making every little adjustment to improve the menu can help increase success. Below are a couple recommendations that I would like to suggest to help improve the menu.
Write the language of food. According to Charles Spence, a professor in experimental psychology at Somerville college, the title of the dish matters. As a career, Spence conducted research on sensory perception of food. In his article, Assessing the impact of the tableware and other contextual variables on multisensory flavor
Write the language of food. According to Charles Spence, a professor in experimental psychology at Somerville college, the title of the dish matters. As a career, Spence conducted research on sensory perception of food. In his article, Assessing the impact of the tableware and other contextual variables on multisensory flavor