1. Items labelled "For Two", targeting Couples especially who are on a date. Priced for single person with per person printed with smallest font at the bottom of the price. Of course everyone forgets to multiply it by two.
2. Justification and Ordering matter a lot. When menu items are left aligned and prices are sorted right aligned, you tend to order cheaper. Smart restaurants do the exact opposite of that. Some thing like this
3.Good Use of Adjectives. Using all sorts of vivid adjectives in description of a profitable dish placed next to not so vivid adjectives in description of a less profitable dish.
4.Putting some Menu Items in boxes or borders catches attention. Restaurants place their profitableitems in there.
Most restaurants sell a mix of items, and not all dishes are created equally. Industry convention groups them into:
•Stars: popular items with high margins
•Plow Horses: popular items with low margins
•Dogs: unpopular items with low margins
•Puzzles: unpopular items with high margins
Examples of stars include pizzas, pastas, and omelets, which are popular, and relatively cheap to make, especially in bulk. Examples of plow horses include steaks, which are popular, but also relatively expensive for a restaurant to procure high quality product.
1. Restaurants utilize particularly imaginative language
2. Restaurants use photographs to entice diners
3. Restaurants will limit your choices
5. Restaurants design their menu
6. Restaurants are very tricky with their number
7. Daily restaurant specials
the small one or the large one?>You can buy a small popcorn for $3>or a large one for $7 So which one will you choose?
So now what will be your pick?