Dave’s Masters Champions Dinner Theory, Effective Plating, and Menu Formatting

Menus Formatted by Plate Size

I am for menus organized by plate sizes like small, large, and larger as it offers flexibility for diners, breaks free from traditional ordering structures, and allows kitchens to operate more efficiently. This format caters to the trend of grazing and sampling multiple dishes, often showcasing the best items in the appetizer section. However, it can also be confusing for diners who may struggle to gauge portion sizes and navigate the menu effectively.