Heck, we brought up this very topic in our review of Luca not that long ago, and now at least the major Restaurant chains are catching up:

For years, long, windy menus were the fad. The more options a restaurant offered, the less likely that diners would want to go elsewhere, the thinking went. And the thinking was widespread: Everywhere from Ruby Tuesday to the Olive Garden and McDonald’s obliged, channeling their inner Cheesecake Factory with menus that spanned several continents and cuisines, challenging even the sturdiest attention spans.


But Americans are finally growing tired of all the clunky, and often confusing, food lists. And restaurants seem to be taking note.


The International House of Pancakes (IHOP), for its part, has shaved some 30 items off its menu over the past few years; Tony Roma’s has cut its menu items by more than a third — from 92 items to 60 — since 2011; Olive Garden has been criticized by investment firm Starboard Value, which recommended — among many, many other things — trimming its number of offerings; and McDonald’s has openly admitted that its menu has simply grown too long.


“We overcomplicated the restaurants and didn’t give restaurants an opportunity to breathe,” Tim Fenton, McDonald’s chief operating officer, said in an earnings call earlier this year. “We need to do fewer products with better execution.”


Burger King has pivoted in a similar direction. The company has been implementing what it calls a “fewer, more impactful” launch strategy for a little over a year now, which is essentially a commitment to bringing fewer but better-executed menu items to market each year.

Read the rest of the story at the Washington Post.