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1. I am glad you bring this up. I was just in Panama and in Colombia, and all restaurants have pictures of their major plates? Usually, they are dead on what they serve, so it is trustworthy. also, it helps with the decision making. Of course not all are like this so we can perhaps think, how can descriptive words sell the menu item to a consumer? Also, how will servers help with suggestive selling?

2. The restaurant uses its menus to attract and spend more on customers as the attractive and aggressive menus will create an urge in mind of the customers to taste the new dishes which leads to spending more by the customer strategies used. In this report, "the details of menu design as defined by Hug, Warfel in (1991), are the following: focal points in layout, use of the photograph, and considerations in menu cover design" (Baiomy, Jones, et al., 2019). Put the dishes forward In this strategy of preparing the menu, the restaurant will put its best dishes on the front of the menu card it will attract more customers to try your dishes and helps to increase the customer's spending more. Change lower prices, this trick is used, by new restaurants as charging low prices for the dishes will attract more customers compared to another restaurant which will attract more customers for the restaurant. Be descriptive according to this strategy, the restaurant will plot its menu along with pictures and descriptions of the menu quantity units, slices, etc which makes the menu more effective and attractive.

3. When prices are raised, there are expectations the customer has in regard to the quality of the meal. A restaurant can serve a large steak, but that does not mean that it should be more expensive. The smaller steak can cost more because it is a better cut. In my business of hotel rooms, the same is expected, you can't price yourself out of yourself just to try and get more revenue. You have to be realistic about what your product is worth.

4. I consider the menu as an important tool that creates excitement and expectation order in terms of price and the food they are about to order. I think the Avero for the menu engineering is a great way for the restaurant profits in order not to balance products. In addition, the menu also considers one of every food service operation. When the restaurant creates the menu it gives people the opportunity to select if they have food allergies.