Let’s face it—a lot of us don’t cook every night. Or any night! Maybe the menus are in the cupboard, among dusty cans of minestrone soup. Maybe they’re in a drawer, or even a folder. But are they anything more than a jumbled pile, half of them duplicates?
Is the good Chinese place distinguishable from the one that forgets the rice? Menu chaos—everybody has it, nobody talks about it. Now there’s a solution.
Join the menu revolution—take control of your takeout!
Includes binder, accessories pouch, six section dividers, thirty clear sleeves for menu storage, one order-taking pad, one pad of ratings stickies, two ballpoint pens (one red, one black), two dry-erase pens for writing directly on clear sleeves (one red, one black), six interior pages with frequently called numbers, how-to, tips for takeout, and the essay on the Definitive History of Takeout, and a sheet of 38 cuisine tab labels.
