the dishes restaurant galway The Psychology Behind Menu Card Design

The psychological tricks used to design the menu card had such a big impact that we were manipulated to order what the restaurant wanted us to order.
So, before we realized it, our bills had grown by leaps and bounds.
Understand the psychology behind the design of this market menu cardup.
Menu engineer Greg Rapp is the mastermind behind the "money-free" trend sweeping the entire catering industry around the world.
The human brain logically thinks and processes information, but due to the daily hustle and bustle and time constraints, we ignore the hints it gives us and become prey for teenagers.
Restaurant owner's game.
Nowadays, restaurant owners are aware of the fact that customers become more refined and cannot be cheated easily.
So they put in extra effort and hired some people to design the interior and teach the server the art of upgrading
Sell and design menu and menu cards.
You read it right!
You might think that engineering only deals with computers and machines, but let me tell you that there is a profession called Menu engineering, and the person handling it is a menu engineer.
These people are paid for making and using the menu card properly.
The menu engineer should be able to correctly decide whether or not the balance between value offering and profit is achieved.
So it should be unique.
It acts as an individual entity that reflects the restaurant business, attracts customers and makes a profit for the owner.
So, after a lot of thinking, the menu card is always well designed.
Let's take a look at how the restaurant designed the menu and the psychology behind it.
The menu engineer matches the theme of the restaurant with the theme of the menu card.
You will feel that everything is perfectly combined.
Everything was in order and it was a great place with food.
When you read the menu card, he will also decide on the lights there.
Dimming the lights will bring peace and harmony, so that you will be slightly impacted after seeing the price. Ideally 12-pt.
Use the font size and simple font type. A 12-pt.
The font size looks perfect;
It is neither too small nor too big.
People are in a hurry and want something simple and quick.
So the difficulties-to-
Avoid reading font types and sizes.
The dishes are described in lengthy rhetoric.
It is also often seen that people decipher gorgeous descriptions of dishes (such as the use of "hands-
"Fried") as something that is "hard to prepare" requires a lot of skills.
He ordered the dish, which was unique and delicious.
Description such as "farm-
Fresh eggs are mixed with juicy tomatoes, fried onions, a proper amount of salt and natural herbs, perfectly blended with the large amount of cheese sprinkled above ", which is not a simple trick of" scrambled eggs.
This dish sounds more appetizing.
It evokes an emotion and serves as a mini-advertisement for each dish.
The most profitable items are highlighted at the top-
The top right corner of the menu card.
This is a premium space that customers will see first as soon as they open the menu card.
If the most profitable and expensive items are placed at the top
In the upper right corner, customers will look at it first.
People see that it seems like a miracle to use boxes or other highlighters.
If the customer feels that the outstanding dish is too expensive, he will look at other dishes.
Now, they look cheaper compared to the most expensive dishes and seem to be a better choice.
Another hand-in-hand skill is that the less
Items with high prices are usually marked high.
Customers have more choices.
Customers tend to be disgusted with the most expensive and cheapest items, so they are stuck in the middle of the choice.
If the customer gets a small and large portion of popcorn for $3 and $5 respectively, he is likely to think that the big one is likely to be too big to eventually buy the small one.
Now, if he is given three options of $3, $5 and $7 instead of two, he will now choose the middle (medium) option, thinking that the small part may be too small, the big part may be too big.
The same large portion he found in the first scene is now good for him.
Two items at the same price are put together.
From two media
Expensive dishes, customers will compare their descriptions and pick dishes with higher prices.
Two dishes, one with a higher profit and the other with a lower profit, placed next to each other or under the other.
That's the trick-
The more profitable dish is given an interesting exaggerated description, while the less profitable dish is described as boring.
Compared to attracting customers, he ordered more profitable dishes.
Text is center-
Align in order to confuse the customer and lower the price comparison.
Due to the disruption of the price flow, the customer's attention shifted from the price bar.
So he focused his attention on the food, not on the price.
If all prices are aligned to the right, then customers will have the opportunity to easily compare prices by browsing the menu without looking at the dishes.
To avoid this, all dishes are Central
Aligned with the price printed next to the description, there is no noticeable change in the font color, size or type.
The currency symbol was never written before the price.
The customer has forgotten this fact for the time being.
00 = $15 or $15, what he is spending is "money ".
As a result, his expenses exceeded the requirements.
One reason to remove the currency symbol is to remove the attention on the price and make you pay more attention to the food.
There is no other logical reason for skipping currency symbols to make customers spend more. and yes! It does work.
The price is written in the end of 9. 99, or .
People tend to link prices to 9 because discount prices are stuck.
Usually, our minds are used to thinking that the price ending at 9 is a discounted price.
Our brains explain 14 when we are in a hurry, which is also a fact.
We finally placed an instant order.
Instead, if the price was lowered from $8 to $6, they would mention "it's $8 now and it's $6 now" instead of "it's $8 now and it's $5 now ".
97 \ "because it becomes difficult to quickly calculate and explain the differences.
After the name of the dish, avoid the point that causes the price of the food.
This technique is used to avoid the price that customers can easily highlight with the points in front of them.
If the name of the dish followed by the description ends. . . 24.
00 \ ", shift the customer's attention to the price.
Doing so also allows the client to compare the prices he can now see clearly.
Photo of Gao-
Profit items are placed on the menu card.
Human beings are visual creatures that usually associate food with its image.
If an exotic dish or a photo of the most profitable dish is used on the menu card, then the customer may end up ordering the dish for the sake of tasting.
Bright and vivid photos attract customers and let them know how the "passion fruit" that looks attractive in the image tastes.
In conclusion, I can say that I do not deny the fact that a correct production --
The up menu card can attract us to spend extra money, but we are much smarter than that.
With the knowledge you are just familiar with, you can control your bills and still come out of a full-fledged restaurant.