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How do you place profitable dishes in the visual order?

The dish that leaves margin and reads goes first in its block, with photo and price in view. It is not hidden at the end out of habit from the printed menu. Sort it with the floor: what they recommend, and what the guest stops ordering if they do not see it soon. In Madrid what leaves margin sits last and people order the first item, which was the one you did not want pushed. Each block opens with that dish, visible without a long scroll.

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