As mentioned in the article, having a digital menu allows for a restaurant to adjust its offering in subtle and responsive ways. If a place is out of one ingredient, those items for which it is necessary could be struck.
Or one could have "surge pricing" — not desirable as a customer, but certainly for a dining establishment. And one could also collect more information on customers.
I'm still inclined toward tangible menus. For the one positive point (adaptability), I am reminded of one of the best restaurant meals that I ever had. The beer menu was a small laminated card, but the brief food menu was just written on a chalk board each day. When I arrived a few items were already struck with a line through them. One really can't beat that kind of simplicity, with no reliance on digital devices unless for payment, if desired.
(kelnos pointed out that I missed something in the article; edited to address that point.)
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