Most diners never see the weeks of testing that go into a menu. Every dish must work individually and collectively, balancing spice, texture, and preparation time.

Costing, Consistency, and Creativity

Ingredients must be sourced consistently, prices must stay reasonable, and dishes must remain exciting. It’s a constant negotiation between creativity and practicality.

A good menu is one the kitchen can execute perfectly, every single day.

Why Fewer Dishes Often Work Better

Smaller menus allow chefs to focus on quality. Each dish earns its place and is refined over time rather than rushed into rotation.