Dodge restaurants, the client spent more
If a person goes to a restaurant, it means not to live from paycheck to paycheck and theoretically prepared to spend more than planned. We can only encourage him to do so. Of course, marketers have long since adopted this rule adopted and developed an arsenal of all kinds of tricks. Running along the main weapons capitalist catering.
1. Restaurants gambit
The most common technique. Reducing the cost of meals for one miserable ruble, restaurateurs are making themselves useful for effect. Conditional "Caesar" in the mind of the customer moves from the category "Meals for 300 rubles more expensive" to "200-something." However, this trick is quite beaten, and because it is increasingly modified: "Cesar" depreciates further nine rubles. Cheap trick it does not look, and efficiency is maintained.
2. The letter is not the place here
If the price on the menu only listed a number, it does not mean that it regretted ink to write "rub.". This is also a trick. Of course, everybody understands that this is not about wrappers. But why once again remind people that they spend the money? Cornell University conducted a study and found that people who give out the menu without a dollar sign, left at the restaurant much more money than those with which he eyesore.
3. The Power of Words
If we add the name of the dish qualitative epithet, appetizing, sales will increase by 27%. This information was received by specialists from the University of Illinois. Agree, potatoes, fried until crisp, more attractive than the chips. In addition, it was found that guests who dipped into the adjectives most flatteringly about the institution.
4. Speculation in kinship
Whatever it may be the golden potato tastes better than my grandmother or my mother, no one and never cook. Experienced cafe with this do not even try to argue, but insist that it is not far behind. So there are an assortment of warm Grandma's cookies, hot home-made pasta and carbonara recipe for Aunt Petunia.
5. Feel gourmet
Ethnically painted words make the menu more entertaining and pushing to try something new. And even if there is nothing unusual in the recipe is actually not, the client will still be satisfied. Because "toast can cost $ 8, and croutons - can". In addition, the puzzled visitor is likely to handle the waiter what kind of a crouton. And he certainly present croutons as it should be.
6. Optical illusion
If some menu items are underlined, marked color, or placed in a box, they immediately attract attention. This technique is usually used cheap places, and respectable, of course, can not afford it. But there are more elegant ways to get the same effect. For example, to write the name in two lines instead of one, or make the font bigger.
7. We also have a cheaper
And a little more about the croutons. Often restaurants use extremely expensive meals as a trap. Guest is almost certainly not want to order them and choose something more social, believing that entered rationally. "Function delicacy for $ 115 - the only dish on the menu with a three-digit value - to create the illusion that all the other items you can afford," - says the author of several best-selling business, William Poundstone.