Menus are shrinking, and that’s a good thing. Many operators were making course corrections even before 2020, grappling with overly complex menus that had started to drag down prep and ticket times, become more inventory-intensive, and even confuse customers. Changing lifestyles and tastes pointed to less-structured menus—where side dishes could be appetizers, beverages could be snacks, breakfast could be dinner, and everything could be shared.