How do you tell whether the new menu sells more?

You measure it by comparing, on the same nights, how often the dish you moved up is ordered, before and after, not by whether the menu “looks nice”. Do not measure it in a holiday week, because the room is not its usual self.

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Ask the till for the count of those dishes across two comparable weeks. The miss is changing the menu, the prices and the terrace at once and crediting the layout for the bill. You leave with a note of the dishes that moved and the units ordered the week before and the week after.

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Join a community for people who care how a brand shows up on the door, the menu and the phone—not just in a pretty PDF. We share brand judgement you can use this week: names, systems, applications and decisions that hold on the floor. No endless moodboards, no empty decks and no agency theatre. Short takes, clear examples and tips for local businesses that already exist and need to look like themselves at every touchpoint.