Expensive dishes at the top, remove currency signs and write in red: The 14 tricks restaurants use on their menus to make diners spend more money revealed - mandarin dish restaurant menu
If you think you have chosen a dish from the restaurant menu because you are hungry and want to eat your favorite meal, think about it again --
There's more behind it.
Institutional owners use certain techniques to influence what you order
According to a new infographic from restaurant consultant ononallen, you will usually be guided to the most profitable option.
Com, the layout, color and description are all cleverly manipulated to make your taste better and separate you from your efforts --earned cash.
The psychology between scrolling down the play menu design and what we ordered was supported by the science and research in the field of research impact --
For example, how certain colors and buzzwords affect our emotions. 1.
Confusing color studies have shown that color affects our mood and even our appetite.
The green on the menu means that the food in question is fresh and may encourage us to make healthier choices.
It is said that Orange will stimulate appetite, while yellow will attract the attention of diners.
Red encouraged us to take action and it used to convince us with more expensive dishes. 2.
Experts analyzed the golden triangle of our eyes through the menu, and these findings are called "Golden Triangle ".
It turns out that before going to the top right corner, our eyes usually move to the middle of the menu first and then finally to the top left corner.
Menu engineers usually place dishes with the highest margin in these areas, so they are the first thing restaurants see. 3.
Think carefully about each meal description on the restaurant menu.
Strong claims like "the best burger in the world" are usually rejected by diners.
However, like "line-"Sun" or "sun"
What you do will satisfy your imagination and your taste buds will sting. 4.
The bait restaurant tries to trick their diners by placing a slightly more expensive meal at the top of the menu.
This makes it seem that all the other dishes offer more returns for your income.
It also gives us the impression that as diners we get a deal that encourages us to spend more money than expected. 5.
Subconsciously choosing food from the menu may seem random, or you think it is based on your preferences, however, the results show that diners subconsciously order the two tops on the menu more frequently
So you can often find the most profitable dishes here.
Some people, however, prefer the last item on the list.
This means that the third most profitable dish is often found here. 6.
When eating out, the hidden Canadian currency is the biggest pain point for diners.
Of course, the dodgy restaurant owner knows that.
So now the trend is to remove the currency symbol from the menu to eliminate the cost of your order.
Beware of the price written in the letter
This strategy can encourage us to spend 30 cents more. 7.
No matter how tempting each dish on the menu sounds, diners will still consider the price.
Restaurant owners take advantage of this-
For example, a meal at a price of £ 10.
It made us feel like we had a good deal.
The exclusive agency tends to use round numbers, adding a stylish and refined atmosphere. 8.
Limited selection huge menu seems like a good idea for the institution as it offers a lot of options but from a restaurant perspective, being forced to choose among hundreds of choices puts a lot of pressure on us.
Savvy restaurant owners list only seven dishes in each section
This is enough to make us feel that we have a lot of choices, but it doesn't make us feel unbearable. 9.
Nostalgia from the past is a powerful force.
A well-worded description can resonate with almost any dish with irresistible emotions. Diners beware -
The attractive "grandmother apple peel" you are about to order may have been in the industrial refrigerator for several months. 10.
Most items on the menu have a description of similar length to fit the overall layout of the page.
Something that does not fit the pattern will stand out like a thumb pain, drawing our attention.
Knowing this, restaurant owners tend to write longer descriptions for dishes they want to sell more
There is no doubt that this is the most profitable project. 11.
The power to give customers a restaurant wine list can be comparable in length to ordinary novels, especially in high school.
End the agency.
This is a well-designed marketing strategy designed to allow guests to make decisions.
The more information about each wine, the more likely we are to choose wine. 12.
If the menu is full of text, any open space will catch the eye.
Menu designers take advantage of this-
Items with the largest margin are usually set up in their own space, away from the hustle and bustle of other descriptions. 13.
The material of the menu is used to convey the brand image. High-
Eventually the restaurant uses leather and thick paper to indicate that their food is of similar quality (
So it's worth ordering)
Although a cheaper restaurant may use vinyl to convey a menu that represents value for money. 14.
GLOSSARIESLook looks up the glossary section on the menu.
If you know exactly how the steak is prepared, you are more likely to order expensive tartare steak (and produced).
That's why restaurants sometimes list their fantasies.
Call wine by numbers, so customers are not intimidated by unfamiliar names.