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.