Nov-On-the-Menu
The menu: arguably the most important piece of paper in the restaurant industry, yet can you say it's ever had it's moment in the spotlight?
In November, restaurateur-turned FT restaurant correspondent and writer Nicholas Lander changed that with the publication of his second book On The Menu.
The book features a selection of Lander's favourite menus and interviews with chefs for their views as well as tips on menu design and layout. And such is the importance of the subject, he's already planning a follow-on.
Why restaurants should be paying greater attention to their menus.
