How do you make a menu that is cheap to keep up?
It stays cheap to keep up if the cover is fixed and the inside is a sheet you print yourselves when a price changes. Do not send the whole menu to the printer every time a dish goes up.
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Say how often a price changes and which printer sits in the venue. Every change becomes a new print run and in between the price is covered with correction fluid. You get a cover with the mark and an inside file the floor updates, with the price in a style that does not break when the number changes.