Let’s face ita 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...
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Let’s face ita 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 chaoseverybody has it, nobody talks about it. Now there’s a solution. Join the menu revolutiontake 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. See less 
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$3.89
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