Short Menus
We’ve been supporting the short menu approach for years and
always admire the confidence of those restaurants and eateries that have the confidence to
sell only a couple of dishes and in some cases, only one. It’s often a little easier
to do if you are a ‘food truck’ or part of a collective mix of catering offers.
However, a number of restaurants and cafes are now taking the same approach –
one or two great dishes only.
Richard Godwin of the Evening Standard gives us his take on
it.
First published - Evening Standard Wednesday 18th July
2012
While this approach may need a little more consideration when considering visitor catering for theatres, museums, historic buildings and the like, less is often more...
