A short, honest menu beats an ambitious one — and the numbers agree.
Pub kitchens fail in predictable ways: too many dishes, too much stock, and a menu built around what a chef wants to cook rather than what the room wants to eat.
Fewer dishes, done properly
A tighter menu improves consistency, cuts waste, shortens ticket times and makes training simpler. It also makes the venue easier to remember, which matters more than any single dish.
The signature plates stay. The dish the locals would riot over stays. Everything else earns its place on the menu or comes off it.
Hospitality
All stories
