How do you design a menu that raises the bill?

The menu raises the bill by putting the dish you want to sell first and its side beside it, without hiding the price. Do not add ornament if the higher-margin dish sits at the foot in a small size.

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Mark three dishes the floor wants to move and what is ordered with them. The higher-margin dish sits on the last line and the guest orders the first thing they see. A menu where those three dishes have more space or a photo, and the side can be read without hunting.

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