Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources. Whilst being creative and on trend are factors in menu creation, it's more important to ensure that business acumen is applied and not just an ‘I like nachos, let’s do nachos’ approach. Here, Michelin starred chef, John Wood, shares his advice based on over 35 years of writing menus and running successful businesses.
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