When considering a new menu layout – here’s a few tricky design tips from the experts on ways to subtly sway the diner and maximise dining profitability for your restaurant:
1. Eyes go to the upper right hand corner first – put the pricier items here
2. The anchor – the role of the most expensive plate on the menu is to make everything near it look like a relative bargain
3. Offer a smaller serving size of the anchor – still profitable and feels indulgent
4. High profit dishes cluster near the anchor
5. Columns are killers. Omit all $ or £ symbols too
6. Add boxes to draw attention
7. Menu Siberia – for low margin dishes or reliable orders
8. Bracketing to offer size options – diners will tend to trade up
To read more, here’s a link to the Menu Mind Games article on the New York Restaurants site:
http://nymag.com/restaurants/features/62498/
Excerpted from Priceless: The Myth of Fair Value (and How to Take Advantage of It), to be published in January by Hill & Wang, an imprint of Farrar, Straus & Giroux. © 2010 by William Poundstone. All rights reserved.
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