Wording is everything

When I was in school for restaurant management, one of the longest courses we studied was menu development. The design of a menu can be as complex as to make or break the restaurant or as simple as to make or break the dish. A few weeks ago we started serving a nice fish dish that is inspired by bouillabaisse, sauteed fish with mussels and shrimp in a rich tomato sauce with a rouille toast. Much to our surprise, the dish wasn't selling. A few days ago we changed the wording in the menu ever so slightly and now we can't keep up. It's hard to believe that such small changes can be so important sometimes...