Changing the restaurant menu

Text: an original contemporary report-style practice extract.

A restaurant trialled a simpler lunchtime menu after customers reported difficulty reading it. Staff increased the size of the print and replaced the reflective plastic covers with matt paper. The number of dishes stayed the same. A tasting event had been suggested, but it was not part of this trial. Servers kept examples of both menus at the desk so customers could compare them. Most comments concerned how easily the page could be read, rather than whether the food itself had changed.

From the extract, identify two changes the restaurant made to the menu.