If the Menu Needs a Consultant, the Soup Is Already in Trouble
Boomer has one kitchen rule that works in every zip code: if the menu is overmanaged, the food is trying to apologize for itself before it reaches the table.
A menu is supposed to help a hungry person eat. Once it starts sounding like a workshop outcome, the meal has already wandered off into advisory territory. You do not need a concept deck for chowder. You need chowder that can survive a spoon and a Tuesday.
Restaurants now keep writing around the food. There is provenance, seasonal philosophy, and a small speech about what the chef is exploring emotionally through beans. That is too much responsibility to place on lunch.
Menus can be stylish. The problem is when management language reaches the spoon. At that point the customer is no longer being fed. The customer is being onboarded.
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