Today’s throwback dates all the way back to 1920. In The Art of Naming Dishes on Bills of Fare Mr. Schumacher offers clear and detailed instructions to make menus easy to understand for customers and waitstaff.
The author is clearly passionate about the subject, ” A clear menu is like a good soup before a good meal; a fine indicator of what is to follow.”
His goal is to eliminate wasted food and time by providing all information customers need up front rather than sending the staff back and forth to the kitchen.
Stop by the library and take a look at this lovely guide.