The “menu engineers” who optimize restaurant revenue
On the opposite side of the spectrum, I love the (rarely-found) type of restaurant where you enter, and they start serving you food where you have no choice in the matter.  Like some family joint in the middle of nowhere that people go to for what they know will exactly be served, as if at home.Of course, that's probably out the window after all this settles down.  Those types of restaurants are probably highly likely to fold.By the way, here's a funny parody of "every trendy restaurant menu": https://www.eater.com/2014/7/24/6181765/heres-what-every-tre...