Saturday, December 26, 2009

Using menu psychology to entice diners

"Pounded by the recession, [restaurants] are hoping that some magic combination of prices, adjectives, fonts, type sizes, ink colors and placement on the page can coax diners into spending a little more money ...

"The use of menu engineers and consultants is exploding in the casual dining arena and among national chains ...

"Some restaurants use what researchers call decoys. For example, they may place a really expensive item at the top of the menu, so that other dishes look more reasonably priced ..."
NY Times

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