PERSPECTIVES

When the People Met The Menu: Proof, Performance, and What Remained A menu isn’t finished when it’s designed. It’s finished when people respond to it. Up until this point, everything had happened in controlled environments; tastings, revisions, discussions, assumptions. Chapter 3 is where assumptions ended. This was the moment the menu met reality. The Night Of The first major tasting wasn’t intimate. It wasn’t forgiving. It was full. Roughly eighty guests, spanning ages, b

Most menus don’t fail at the stove. They fail at the decision-making stage. Chapter 2 of The Palazzo Menu Project is where creativity stopped being expressive and started being disciplined. Where good ideas were removed. Where patterns replaced opinions. Where naming became strategy, not decoration. This part isn’t romantic. It’s the craft. If you’ve ever wondered how a menu actually gets built — beyond vibes, beyond design, beyond inspiration — this chapter explains it pla

When The Palazzo was preparing to open its doors in Abuja, the hotel had no culinary identity, no menu, and no defined guest experience. As the Brand Strategy, Marketing & Guest Experience Lead, I was tasked with shaping the restaurant from the ground up. This series reveals the behind-the-scenes strategy, creative decisions, and human moments that brought Soul Street, and its menu to life.

Something interesting happens every time I meet a new business owner. I ask, “What tools are you already using for your marketing?” T hey list several social media apps, CRM platforms and office tools. I go on to ask how it is all going and five minutes later, they’re confessing that their team is exhausted from consistence with no traffic, spending but no results, or are finding it hard keeping up with the trends and changes on those platforms, from design types to content f