Key insights
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1
Menu Design Manipulation: Restaurants often design menus to highlight higher-profit items, using tactics like placing these items at the top or in highlighted boxes. This placement draws attention and can lead to increased sales of more profitable dishes.
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2
Deceptive Pricing Strategies: Eateries use pricing strategies to make certain items seem like better deals than they are. For example, they might use 'charm pricing' (e.g., $9.99 instead of $10) to make prices appear cheaper.
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3
Portion Size Misrepresentation: Portion sizes can be manipulated to appear more substantial through the use of oversized plates or bowls, creating an illusion of more food, which can justify higher prices.
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4
Ambiguous Menu Descriptions: Vague or overly descriptive language can make dishes sound more appealing or exotic than they actually are, often masking the true nature or quality of the ingredients.
Takeaways
Restaurants employ a variety of subtle yet effective techniques to influence customer decisions and maximize profits. By understanding these tactics, consumers can make more informed choices and avoid being misled.