How do you give hierarchy to the dishes that make money?

The dish that makes money sits where the eye lands first, with the price as visible as the rest, and the low-margin one does not steal its photo. Do not mark it with an offer star if it is not on promotion.

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Point to two dishes you want to sell more of and one you would rather not push. The large photo is the dish that barely leaves margin and the one worth selling goes unnoticed. You get a reordered menu, with those two dishes in the upper zone and no discount icons.

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