We live in a world where ordering a cab takes two taps and confirmations land in milliseconds. We’ve grown used to everything being instant, everything one click away. And yet the moment we sit down at a restaurant table, that modern pace seems to stall completely. The menu has stayed a rigid, expensive-to-reprint object: outdated prices, dishes that sold out days ago, an average shelf life of just a few months before it’s tossed out entirely, leaving behind waste nobody ever accounts for.