Writing a good menu is a balancing act, between size, available skill to execute it and matching the equipment you have in the kitchen.  I’m a great believer in small menus that change frequently.  Having a large menu can slow up the speed you can serve customers, hurt your quality control and even your gross profit.

Traditional printing costs can be high, especially if you wish to change your menu often to follow the seasons, or to keep your profit margin from slipping.