MAKING THE NAME OF A SINGLE AND MEMORABLE DISH
Some think that the MENUENGINE Method - or its "cousin" Engineering Menu - are just numbers, cost analysis, sales data and, in general, is the sum of many mechanical and repetitive activities. Nothing could be more wrong. In fact, both disciplines also contemplate creativity, inspiration and inventiveness. This is not reflected, however, in most Italian menus. Not so much for negligence on the part of operators in this sector, but for a question of "priority". After all, in the magnum sea of the problems faced by the restaurateur of 2018, something can and must go into the background. That's why you need to provide some suggestions to make their dishes unique and memorable. These simple stratagems will allow you to differentiate yourself from the competition, encourage word of mouth and encourage the sale of some dishes, simply by using the attractive force of their name. In particular, I have identified three, which have proven to work we
