【新編大學(xué)英語(yǔ)】（第二冊(cè)）Unit 6 B 菜單（3/4）

Restaurant Management magazine in its November 1935 issue stated that most restaurant owners considerably underestimated the importance of the appearance of the menu. The magazine went on to say that the menu really has two important functions: (one) to sell food, and (two) to repeat and emphasize the unique atmosphere of that restaurant. In spite of the Depression of the 1930s, restaurants did well and menu design became important. There were increasing numbers of many different types of restaurants during this decade, including cafeterias, drive-ins, and lunch counters in stores, as well as the traditional, more formal restaurants. Many of the restaurants developed themes in food, decoration and menu styles. Progress in printing, photography, and especially color photography opened up more opportunities for creative expression. During the Second World War food rationing often hurt the business of restaurants, but as soon as victory was achieved, eating out became very popular again.