Sneaky tricks of the restaurant trade and how to avoid forking out too much
During the summer, smart restaurant owners put cunning tactics on the menu to boost profits
Ever found yourself unexpectedly drinking expensive French wine in a restaurant while Edith Piaf’s La Vie en Rose plays in the background? Or perhaps you’ve unintentionally parted with a hefty tip after being touched on the shoulder by your waiter? Oops. You might well have succumbed to two of the restaurant trade’s sneaky ways to get you to spend more money without realising it.
And never are these subtle strategies more employed than during the holidays. Recent figures from the Post Office show that more than 40% of parents are worried about how much they are going to spend on family meals out during the summer.
So, while smart restaurant owners have a number of clever ways to boost their profits, learn their tricks and you could make considerable savings.
How much we spend on a meal hinges on the way the menu is presented. Everything – from the listing of the dishes to the language of the descriptions – has been designed to appeal to your senses.
While you would assume that we read a menu from left to right, studies show that our eyes gravitate toward the upper right-hand corner first. This is often where the “anchor” – or the most profitable item – is located.
But this particular ploy is more cunning than simply getting you to buy the most expensive dishes: typically, having this usually quite costly dish listed will make everything look reasonably priced in comparison.
“Having an outrageously expensive item is both likely to get publicity for a restaurant, and will also get people to spend more,” says Charles Spence, experimental psychologist at the University of Oxford and co-author of The Perfect Meal: The Multisensory Science of Food and Dining.
“People think ‘I wonder if anyone ever orders that?’, without realising that its true purpose is to make the next most expensive item seem cheaper.”
Conversely, research suggests that diners look at the bottom left of a menu last, so this is where the least expensive dishes will be positioned.
Even the way the food and drink is listed can subconsciously influence our spending.
Many diners will order the second least-expensive bottle on wine in an attempt to avoid looking cheap. Knowing this, restaurants place the highest markup on that very bottle.
Diners on a budget will often scour the menu and choose one of the three cheapest dishes, but the restaurant industry is fully aware of this and takes steps to ensure bumper profits.
“Restaurants will centre-align a list to make it more difficult to compare prices,” says Spence. “If you right-justify items, customers can more easily compare and will be less likely to go for more expensive items,” he says.
And watch out for those pound signs – or lack of them. A study from American university Cornell found that guests given a menu with only numbers and no currency symbols spent significantly more than those who received a menu with prices either showing currency symbols or written out in words.
Source: TheGuardian Read more about their sneaky tricks.