Question: What are some of the elements that would define a restaurant s vision or concept through its menu? 2 . What are the first, second,

What are some of the elements that would define a restaurants
vision or concept through its menu?
2. What are the first, second, and third things you look at on a
restaurant menu/wine list and why?
3. How does a menu items name impact its potential popularity?
4. What are some trade-offs of having more menu items or less?
5. Are there exceptions where adding less popular menu items are
still important? If so, what are they?

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