Psychology of Menu Engineering
Perception & Attention - Visual perception is inextricably linked to how customers read a menu. Most menus are presented visually (though many restaurants verbally list daily specials), and the majority of menu engineering recommendations focus on how to increase attention by strategically arranging menu categories within the pages of the menu, and item placement within a menu category. This strategic placement of categories and items is referred to as the theory of sweet spots.
The reasoning being Sweet Spots stems from the classical effect in psychology known as the Serial position effect (aka. the rules of recency and primacy). The thought is, customers are most likely to remember the first and last things they see on a menu - hence, sweet spots on a menu should be where the customers look first and last. To date, there is no empirical evidence on the efficacy of the sweet spots on menus.
Customer perception of items offered on a menu can also be affected by subtle textual manipulations. For example, descriptive labeling of item names may produce positive effects, leading to higher customer satisfaction, and higher perceived product value. Similarly, the presence of dollar signs or other potential monetary cues may cause guests to spend less.
Read more about this topic: Menu Engineering
Famous quotes containing the words psychology, menu and/or engineering:
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—Joseph Featherstone (20th century)
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—Edna Ferber (1887–1968)
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