Menu Engineering: The Psychology of Menu Design That Increases Profits For USA Restaurants
- Developer Jigsawkraft
- Dec 31, 2025
- 15 min read
Updated: 7 days ago
Introduction
Let me ask you a question that will change how you think about your restaurant:
What's your most powerful sales tool?
It's not your Instagram. It's not your Google listing. It's not even your servers.
It's your menu.
Every single customer who walks through your door interacts with your menu. It's the one piece of marketing that has a 100% engagement rate. And yet, most restaurant owners design their menus as an afterthought—a list of dishes with prices slapped next to them.
Here's what you're missing: The world's most profitable restaurants treat their menus as psychological selling machines. Every font choice, every price placement, every word in every description is engineered to guide customers toward higher-margin items and larger checks.
According to Cornell University's Center for Hospitality Research, a strategically engineered menu can increase profits by 10-15% without changing a single recipe, hiring more staff, or spending a dollar on advertising.
Think about that. If you're doing $500,000 in annual revenue, that's an extra $50,000-$75,000 in pure profit—just from redesigning how you present your food.
The NYC/NJ Reality:
In high-rent markets like Manhattan, Brooklyn, Hoboken, and Jersey City, margins are razor-thin. You can't always raise prices without losing customers. You can't always cut costs without sacrificing quality. But you CAN redesign your menu to make every customer spend 10-15% more without them even realizing it.
What You'll Learn in This Guide:
The psychology behind how customers read menus (it's not what you think)
Pricing tricks used by Michelin-starred restaurants (that work for any budget)
The "Golden Triangle" and where to place your most profitable items
How to write descriptions that make mouths water (and wallets open)
The Menu Engineering Matrix: Stars, Plowhorses, Puzzles, and Dogs
When to use photos (and when they hurt you)
Real costs of menu redesign in 2026
Common mistakes that cost you thousands
A case study showing how one NJ restaurant increased average check by 18%
This isn't fluffy design advice. This is profit engineering—backed by decades of hospitality research and behavioral psychology.
Let's dive in.
Table of Contents
Why Your Menu Is Your Most Powerful Sales Tool
Before we get into tactics, let's understand why menu design matters so much.
The Math of Menu Optimization
Scenario | Average Check | Daily Covers | Daily Revenue | Annual Revenue |
Before Menu Optimization | $42 | 80 | $3,360 | $1,226,400 |
After Menu Optimization (+15%) | $48.30 | 80 | $3,864 | $1,410,360 |
Difference | +$6.30 | — | +$504 | +$183,960 |
Same number of customers. Same food. Same staff. $184,000 more per year.
That's the power of menu engineering.
What Menu Engineering Actually Is
Menu engineering is the strategic design of your menu to:
Guide attention to high-margin items
Increase perceived value so customers feel good spending more
Simplify decisions so customers don't get overwhelmed
Create psychological triggers that encourage larger orders
It combines:
Psychology (how people make decisions)
Design (visual hierarchy, layout, typography)
Data (which items are profitable, which are popular)
Copywriting (descriptions that sell)
The 4 Levers of Menu Profitability
Lever | What It Controls | Impact |
Pricing Strategy | How prices are displayed and structured | High |
Layout & Placement | Where items appear on the menu | Very High |
Descriptions | How items are described | High |
Visual Design | Photos, boxes, icons, typography | Medium |
Let's break down each one.
How Customers Actually Read Menus (Eye-Tracking Research)
Most restaurant owners assume customers read menus like books—top to bottom, left to right.
They don't.
The Eye-Tracking Studies
Researchers at Cornell, San Francisco State, and other universities have used eye-tracking technology to study exactly where customers look when they open a menu.
Key Findings:
Customers spend an average of 109 seconds looking at a menu before deciding.
The first place eyes go is NOT the top-left corner. It depends on the menu format.
The "Golden Triangle" (for single-page menus): Eyes start at the center, move to the top-right, then top-left.
For multi-page menus: The first page and the top of each section get the most attention.
Customers scan before they read. They look for categories, then dive into specific sections.
The Attention Heatmap
For a standard one-page or two-panel menu:
text┌─────────────────────────────────────┐
│ │
│ ⬆️ HIGH 🔥 HIGHEST │
│ ATTENTION ATTENTION │
│ │
│ │
│ MEDIUM ⬆️ HIGH │
│ ATTENTION ATTENTION │
│ │
│ │
│ ⬇️ LOW MEDIUM │
│ ATTENTION ATTENTION │
│ │
└─────────────────────────────────────┘
LEFT RIGHTThe Implication: Your most profitable items should go where attention is highest—the center and upper-right of the menu.
The Psychology of Menu Pricing
How you display prices matters almost as much as the prices themselves.
Strategy 1: Remove Dollar Signs
The Research: A Cornell study found that menus without dollar signs resulted in customers spending 8% more than menus with dollar signs.
Why it works: The dollar sign triggers "pain of paying"—a psychological discomfort associated with spending money. Remove it, and spending feels less painful.
Don't Do This | Do This Instead |
Truffle Pasta - $24.00 | Truffle Pasta 24 |
Ribeye Steak - $42.00 | Ribeye Steak 42 |
Note: Some casual restaurants keep dollar signs for clarity. The effect is strongest in upscale dining.
Strategy 2: Drop the .00
The Research: Prices ending in .00 feel more "transactional" and calculated.
Why it works: "24" feels like a casual number. "$24.00" feels like an invoice.
Formal/Calculated | Casual/Approachable |
$24.00 | 24 |
$18.50 | 18.5 or 19 |
Strategy 3: Use Charm Pricing Strategically
What it is: Prices ending in .95 or .99 (e.g., $14.95 instead of $15).
When to use it:
✅ Fast casual, casual dining, takeout-focused
✅ When you want to signal "good value"
When NOT to use it:
❌ Upscale dining, fine dining
❌ When you want to signal quality over value
The Psychology: .99 pricing signals "discount" or "deal." In fine dining, it can cheapen the perception of your food.
Strategy 4: Price Anchoring
What it is: Placing a very expensive item near items you actually want to sell.
How it works:
Put a $65 steak at the top of the section
Below it, place a $38 steak and a $42 steak
The $65 steak makes the $42 steak seem reasonable by comparison
Before:
textRibeye Steak - 38
Filet Mignon - 42(Customer thinks: "These are expensive")
After:
textTomahawk Steak for Two - 65
Ribeye Steak - 38
Filet Mignon - 42(Customer thinks: "Compared to 65, the filet is actually reasonable")
Strategy 5: The Decoy Effect
What it is: Introducing a third option to make a specific option more attractive.
Classic Example:
textSmall Pasta - 14
Medium Pasta - 18
Large Pasta - 19What happens: Almost everyone chooses Large because the price difference from Medium is minimal. You've guided them to your highest-margin option.
Strategy 6: Nested Pricing (Hide the Price)
What it is: Embedding the price within the description rather than listing it in a column.
Why it works: When prices are in a column, customers can easily scan and compare prices, often choosing the cheapest. When prices are nested, they focus on the description first.
Price Column (Easy to Compare) | Nested Pricing (Focus on Food) |
Truffle Pasta................$24 | Truffle Pasta — black truffle, fresh tagliatelle, parmesan cream 24 |
Margherita Pizza............$18 | Margherita Pizza — San Marzano tomatoes, fresh mozzarella, basil 18 |
Menu Layout and the "Golden Triangle"
Where you place items is just as important as how you price them.
The Golden Triangle
For one-page and two-panel menus, eye-tracking research shows attention flows in a triangle pattern:
text ┌───────────────┐
│ │
│ 🔥 START │
│ (CENTER) │
│ │
┌──────────┴───────────────┴──────────┐
│ │
│ ⬅️ SECOND THIRD ➡️ │
│ (TOP-LEFT) (TOP-RIGHT) │
│ │
└─────────────────────────────────────┘The Strategy:
Place your highest-margin items in the center and top-right
Place popular but lower-margin items in less prominent positions
Use visual cues (boxes, icons, bold text) to draw attention to high-profit items
Visual Hierarchy Techniques
Technique | What It Does | When to Use |
Boxing | Draws eye to a specific item | Highlight 1-2 signature dishes per section |
Bold Text | Creates emphasis | Item names (not prices) |
Icons | Draws attention, communicates quickly | Chef's pick, spicy, vegetarian, gluten-free |
White Space | Makes high-end items feel premium | Upscale menus, signature dishes |
Photos | Draws immediate attention | Use sparingly (see Photo section) |
Section Placement
The order of your sections matters:
Position | Best For |
First Section | Appetizers (easy first sale, sets the tone) |
Second Section | Soups/Salads (leads to entrées) |
Third/Fourth Section | Entrées (the main event) |
End of Menu | Desserts, Drinks (easy to find when ready) |
Pro Tip: Don't bury high-margin appetizers or sides. Customers often skip to entrées and forget about starters.
Writing Descriptions That Sell
The words you use to describe your food directly impact what people order—and how much they enjoy it.
The Research
A study published in the International Journal of Hospitality Management found that descriptive menu labels increased sales by 27% and made customers rate the food as tasting better—even when the food was identical.
The 4 Types of Descriptive Language
Type | Example | Psychology |
Sensory | "Crispy," "Velvety," "Smoky" | Triggers imagination, makes mouth water |
Nostalgic | "Grandma's Recipe," "Classic" | Creates emotional connection |
Geographic | "Maine Lobster," "Imported Italian" | Signals quality and authenticity |
Preparation | "Slow-roasted," "Hand-cut," "Wood-fired" | Implies care and craftsmanship |
Before & After Examples
Generic (Weak) | Descriptive (Strong) |
Grilled Salmon | Wood-Grilled Atlantic Salmon with lemon butter and seasonal vegetables |
Caesar Salad | Classic Caesar — crisp romaine, shaved parmesan, house-made croutons, anchovy-kissed dressing |
Chocolate Cake | Triple-Layer Devil's Food Cake with silky ganache and fresh raspberry |
Burger | The Stack — two smashed patties, aged cheddar, caramelized onions, secret sauce, brioche bun |
The Description Formula
[Preparation Method] + [Quality Signifier] + [Main Ingredient] + [Accompaniments/Sauce]
Example:
"Slow-braised + grass-fed + short rib + with red wine reduction and truffle mashed potatoes"
Words That Increase Sales
Use These | Avoid These |
House-made | Comes with |
Hand-selected | Served with |
Locally-sourced | Includes |
Wood-fired | Regular |
Slow-roasted | Plain |
Crispy | Fried (unless it's a selling point) |
Fresh | Frozen (obviously) |
Signature | Standard |
Keep It Concise
Optimal description length: 20-35 words.
Too short = doesn't sell. Too long = nobody reads it.
The Menu Engineering Matrix: Stars, Plowhorses, Puzzles, Dogs
This is the core of menu engineering. Every item on your menu falls into one of four categories.
The Matrix
High Popularity | Low Popularity | |
High Profit Margin | ⭐ STARS | 🧩 PUZZLES |
Low Profit Margin | 🐴 PLOWHORSES | 🐕 DOGS |
⭐ STARS (High Profit, High Popularity)
What they are: Your best items. Customers love them AND they make you money.
Strategy: Protect them. Feature them prominently. Don't change them.
Tactics:
Place in the Golden Triangle (center, top-right)
Add a box or "Chef's Pick" icon
Keep pricing stable
Never run out of ingredients
🐴 PLOWHORSES (Low Profit, High Popularity)
What they are: Crowd favorites that don't make much money.
Strategy: Increase profitability without losing popularity.
Tactics:
Raise price slightly (test 5-10% increase)
Reduce portion size slightly
Substitute cheaper ingredients (if quality allows)
Move to less prominent menu position
Bundle with high-margin sides or add-ons
🧩 PUZZLES (High Profit, Low Popularity)
What they are: Hidden gems that could be profitable if more people ordered them.
Strategy: Increase visibility and sales.
Tactics:
Move to more prominent menu position
Improve the description (make it more enticing)
Add a photo (if appropriate for your restaurant)
Have servers recommend them
Rename them (sometimes the name is the problem)
Offer as a special to test interest
🐕 DOGS (Low Profit, Low Popularity)
What they are: Items that don't sell AND don't make money.
Strategy: Eliminate or radically transform.
Tactics:
Remove from the menu (first choice)
If you must keep it (customer demand), hide it in a less visible position
Raise the price significantly (you don't care if it sells less)
Completely reimagine the dish
How to Categorize Your Menu
Step 1: Calculate Food Cost % for Each Item
textFood Cost % = (Cost of Ingredients / Menu Price) × 100Benchmark:
Below 28% = High Margin
28-35% = Medium Margin
Above 35% = Low Margin
Step 2: Track Sales Data for Each Item
Use your POS system to pull sales data for 30-90 days
Calculate what percentage of total sales each item represents
Benchmark:
Above average sales = High Popularity
Below average sales = Low Popularity
Step 3: Plot Each Item on the Matrix
Step 4: Apply Strategies for Each Category
Photos: When to Use Them and When to Avoid Them
Photos are controversial in menu design. Used well, they increase sales. Used poorly, they cheapen your brand.
When Photos HELP
Restaurant Type | Photo Strategy |
Fast Casual | Photos work well (Chipotle, Panera style) |
Casual Dining | Limited photos (1-3 signature items) |
Takeout/Delivery | Photos are essential (especially for delivery apps) |
Cafés & Bakeries | Photos of pastries/display items work well |
When Photos HURT
Restaurant Type | Photo Strategy |
Fine Dining | Avoid photos (let descriptions do the work) |
Upscale Casual | Minimal to no photos |
Wine Bars | Avoid photos (focus on descriptions) |
The Research
A study in the Journal of Consumer Psychology found:
Photos increase sales in casual settings
Photos decrease perceived quality in upscale settings
Low-quality photos always hurt (worse than no photo)
Photo Best Practices
✅ Do:
Use professional, high-quality photos
Photograph your actual food (not stock photos—see our Stock Photos blog)
Use consistent lighting and styling
Limit to 1-3 photos per menu page
❌ Don't:
Use grainy, dark, or poorly composed photos
Photograph every single item
Use stock photos that don't match your real dishes
Digital Menus vs. Physical Menus
Post-pandemic, many restaurants shifted to QR code menus. Here's how to think about both.
QR Code / Digital Menus
Pros:
Easy to update (no reprint costs)
Can track what customers look at
Reduces physical touchpoints
Can include videos or animations
Cons:
Harder to control the experience (customers scroll randomly)
Battery/connectivity issues
Some customers hate them
Harder to apply psychological layout strategies
Best Practices for Digital Menus:
Use a dedicated menu platform (not just a PDF)
Organize by category with clear headers
Include photos for key items
Make it mobile-optimized (most people use phones)
Include "Most Popular" or "Chef's Pick" badges
Physical Menus
Pros:
Full control over layout and psychology
Tactile experience (premium feel)
No tech issues
Applies all the research we've discussed
Cons:
Expensive to reprint when you change items/prices
Can get dirty or worn
Can't track customer behavior
Best Practices for Physical Menus:
Invest in quality printing (thick paper, good binding)
Plan for seasonal updates (design a flexible template)
Keep menus clean and replace worn copies
The Verdict
Restaurant Type | Recommendation |
Fine Dining | Physical menu only |
Upscale Casual | Physical menu primary, QR backup |
Casual Dining | Both options available |
Fast Casual | Digital-first, physical available |
Takeout/Delivery | Digital only (website, apps) |
Real Costs: What Menu Redesign Costs in 2026
DIY Approach
Task | Time Investment | Cost |
Analyze sales data and categorize items | 3-5 hours | Free (your POS has this) |
Rewrite descriptions | 4-6 hours | Free |
Redesign layout (Canva, Word) | 3-5 hours | Free - $50 (Canva Pro) |
Print new menus (50 copies) | — | $100-$300 |
Total | 10-16 hours | $100-$350 |
Professional Menu Design
Service | Cost |
Menu Consultant (analysis + recommendations) | $500-$2,000 |
Graphic Designer (layout + typography) | $500-$1,500 |
Copywriter (descriptions) | $300-$800 |
Professional Food Photography | $600-$1,500 (see our Content Creation services) |
Printing (50 high-quality menus) | $200-$500 |
Total Professional Redesign | $2,000-$6,000 |
ROI Calculation
If menu redesign increases average check by 10%:
Metric | Before | After |
Average Check | $40 | $44 |
Daily Covers | 80 | 80 |
Daily Revenue | $3,200 | $3,520 |
Monthly Revenue | $96,000 | $105,600 |
Monthly Increase | — | +$9,600 |
Investment: $3,000 (professional redesign)Payback Period: Less than 2 weeks
Common Mistakes That Cost You Money
Mistake #1: Too Many Items
The Error: A 6-page menu with 80+ items.
Why It Fails:
Overwhelms customers (decision paralysis)
Slows down ordering
Increases food waste (more ingredients to stock)
Dilutes kitchen focus
The Fix: Limit to 7-10 items per category. Cut Dogs ruthlessly. A focused menu = faster decisions, less waste, better execution.
Ideal Menu Size by Restaurant Type:
Type | Total Items |
Fine Dining | 15-25 |
Casual Dining | 30-50 |
Fast Casual | 15-30 |
Café/Bakery | 20-40 |
Mistake #2: Price Column Alignment
The Error: Prices aligned in a neat column on the right side.
Why It Fails: Customers scan the price column and pick the cheapest option without reading descriptions.
The Fix: Use nested pricing (price at the end of the description) or stagger prices so they're not in a perfect column.
Mistake #3: Using Dollar Signs and .00
The Error: "$24.00" instead of "24"
Why It Fails: Triggers the "pain of paying." Feels transactional rather than experiential.
The Fix: Drop the dollar sign and the zeros (unless you're a very casual/value-focused restaurant).
Mistake #4: Boring Descriptions
The Error: "Grilled Chicken with vegetables and rice"
Why It Fails: Doesn't create desire. Doesn't justify the price. Customer doesn't feel excited.
The Fix: "Pan-Seared Free-Range Chicken — herb-crusted, served with roasted seasonal vegetables and jasmine rice"
Mistake #5: Hiding High-Margin Items
The Error: Your most profitable items are buried at the bottom of a section.
Why It Fails: Customers' attention drops as they scan down. They often choose items at the top of sections.
The Fix: Map your menu with the Matrix. Put Stars in the Golden Triangle.
Mistake #6: No Visual Hierarchy
The Error: Every item looks exactly the same. Same font, same size, same spacing.
Why It Fails: Nothing stands out. Customer's eye wanders randomly.
The Fix: Use boxes, bold text, icons, and spacing to create visual hierarchy. Guide their eyes.
Mistake #7: Outdated Menu Design
The Error: A menu designed in 2015 that you've never updated (except to change prices).
Why It Fails: Design trends change. Customer preferences change. Your food has probably changed.
The Fix: Redesign your menu every 2-3 years. Update seasonally if possible.
Case Study: How a NJ Restaurant Increased Average Check by 18%
The Client: A casual Italian restaurant in Bergen County, NJ.
The Problem:
Average check had been flat at $38 for two years
Menu hadn't been redesigned in 5 years
65 items across 8 pages
Generic descriptions ("Pasta with marinara sauce")
Prices in a column with dollar signs
No visual hierarchy (everything looked the same)
Highest-margin items buried at bottom of sections
The Strategy:
Phase 1: Menu Analysis (Week 1)
Pulled 90 days of POS data
Calculated food cost for each item
Plotted all 65 items on the Matrix
Results:
8 Stars
22 Plowhorses
12 Puzzles
23 Dogs
Phase 2: Menu Surgery (Week 2)
Eliminated 18 Dogs (reduced to 47 items)
Consolidated similar items
Final menu: 42 items across 4 pages
Phase 3: Redesign (Weeks 3-4)
Element | Before | After |
Prices | $24.00 (column aligned) | 24 (nested in description) |
Descriptions | "Chicken Parmesan with pasta" | "Crispy-Breaded Chicken Parmesan — hand-pounded, topped with house-made marinara and melted mozzarella, served over spaghetti" |
Layout | No hierarchy | Stars boxed with "Chef's Favorites" icons |
Sections | 8 | 5 (combined similar categories) |
Anchor Item | None | Added $52 "Surf & Turf" at top of entrées |
Phase 4: Staff Training (Week 5)
Trained servers on new menu
Created verbal recommendations for Puzzles
Incentivized upselling appetizers and desserts
The Results (60 Days After Launch):
Metric | Before | After | Change |
Average Check | $38 | $44.84 | +18% |
Food Cost % | 34% | 31% | -3% (improved margin) |
Items Ordered Per Table | 2.8 | 3.2 | +14% |
Appetizer Orders | 23% of tables | 41% of tables | +78% |
Star Item Sales | 18% of entrée orders | 34% of entrée orders | +89% |
Monthly Revenue Impact:
Before: $98,800/month
After: $116,600/month
Increase: $17,800/month ($213,600/year)
Investment:
Menu consultant: $1,200
Designer: $800
Printing: $300
Photography: $600
Total: $2,900
Payback Period: 5 days
What Made It Work:
Data-driven decisions. The Matrix told us exactly what to cut and what to feature.
Fewer items. Easier for customers to decide, easier for kitchen to execute.
Price anchoring. The $52 item made $34-38 entrées feel reasonable.
Better descriptions. Customers ordered more because food sounded better.
Strategic placement. Stars got the attention they deserved.
Staff buy-in. Servers knew what to recommend and why.
Your "Start This Week" Menu Optimization Plan
You don't need to redesign everything at once. Here's a phased approach.
Phase 1: Quick Wins (This Week)
Day 1-2: Pull Your Data
Export 60-90 days of sales data from your POS.
Calculate food cost for your top 20 items.
Identify your Stars and Dogs.
Day 3-4: Make Immediate Changes
Remove 3-5 Dogs that nobody orders.
Add a box or icon around your top 2-3 Stars.
Rewrite descriptions for your 5 highest-margin items.
Day 5-7: Test Pricing Psychology
Remove dollar signs from your menu.
Change .00 to whole numbers.
Add one high-priced anchor item to your entrée section.
Phase 2: Deeper Optimization (Weeks 2-4)
Complete the full Matrix analysis for all items.
Consolidate or eliminate low performers.
Restructure your menu layout (apply Golden Triangle).
Rewrite all descriptions using the formula.
Consider professional photography for 3-5 signature items.
Phase 3: Full Redesign (Month 2)
Hire a designer or use a professional template.
Print new physical menus.
Update your website menu and delivery platforms.
Train staff on new menu and recommendations.
Track results for 60 days.
Conclusion: Your Next Steps
Let's recap what we covered:
✅ Your menu is your most powerful sales tool. Every customer interacts with it.
✅ Eye-tracking research proves customers don't read menus top-to-bottom. Use the Golden Triangle.
✅ Pricing psychology matters. Remove dollar signs, use anchoring, nest prices in descriptions.
✅ Descriptions sell. Use sensory, nostalgic, geographic, and preparation language.
✅ The Matrix tells you what to do. Stars get featured. Dogs get cut. Plowhorses get optimized. Puzzles get promoted.
✅ Less is more. A focused menu = faster decisions, less waste, better execution.
✅ The ROI is massive. A 10-15% increase in average check with zero additional marketing spend.
Your Immediate Action Plan:
Today: Pull your POS sales data for the last 60-90 days.
This Week: Identify your top 5 Stars and bottom 5 Dogs.
Next Week: Cut or hide the Dogs. Feature the Stars prominently.
This Month: Rewrite your descriptions and apply pricing psychology.
Next Quarter: Consider a full professional redesign.
Ready to Stop Guessing and Start Growing?
If you're tired of marketing that doesn't work, it's time for a real system. Our Free Restaurant Growth Kit gives you the exact tools we use to scale restaurants in NJ & NYC.
It includes:
The 15-Point GMB Checklist
The 2026 Marketing Budget Calculator
The 7-Day Authentic Content Calendar
The Website Conversion Scorecard
Need Help Engineering Your Menu?
At Jigsawkraft, we help restaurants in NJ & NYC optimize every customer touchpoint—including your menu.
Here's what we do:
✅ Menu analysis using your actual sales data
✅ Matrix mapping to identify Stars, Dogs, and hidden opportunities
✅ Description copywriting that makes mouths water
✅ Professional food photography for menu and digital platforms
✅ Design and layout optimization based on psychology research
You focus on the food. We make sure it sells.
We'll analyze your current menu, identify quick wins, and show you exactly how much revenue you're leaving on the table—no strings attached.
Or explore our Content Creation and Website Development services.
The bottom line: Your menu is either selling for you or costing you money.
Every word, every price, every placement is an opportunity. Start engineering your profits.
About Jigsawkraft
Jigsawkraft is a digital marketing agency serving small and medium businesses in India and the USA. We specialize in Social Media Management, Content Creation, SEO, Website Development, and Google My Business Optimization.
Our USA division focuses exclusively on food and beverage businesses in New Jersey and New York City, building systems that drive measurable revenue growth.
Our mission: Build systems that attract clients, not just followers.
📧 Email: letschat@jigsawkraft.com
📞 Phone: +1 (908) 926-4528
🌐 Website: jigsawkraft.com
Services: