How do you tell whether the new menu sells more?

You measure it by counting how often the dish that moved is ordered, across two comparable weeks, not by an opinion on whether the menu is handsome. Do not compare a holiday weekend with an ordinary week.

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Pull from the till the units of those dishes for seven days before the menu changes and seven days after. The design is celebrated the day it arrives and nobody checks whether the main you cared about is ordered more. A two-column note, before and after, with the dishes that moved and the ones that did not, so you can decide if the order stays.

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