![\"A](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/subway.jpg\")
<\/a>How many of us have walked past a Cookie Man store and doubled back just to breathe in the heavenly aroma of freshly baked cookies? \u00a0Or walked into a Subway outlet because you couldn’t resist the delightful smell of their bread being baked? \u00a0Subway and Cookie Man make sure that their baking is done during the day, so that the aroma of baking lingers until\u00a0closing time, luring customers in.<\/p>\n
Often, we do not realize how our brains just play into these little games that eateries\u00a0employ to maximize their sales. \u00a0Studies have shown that our olfactory senses are highly connected with the area of our brains associated with memory and emotion.\u00a0 So, the delectable aromas wafting towards us appeal to our emotions, influencing what we buy and eat.<\/p>\n
The American baking chain, Cinnabon even goes to the extent of baking additional sheets of cinnamon and brown sugar just to simulate the smell\u00a0of their cinnamon rolls. \u00a0Also, they strategically place their stores in malls and airports so that their distinctive aroma attracts passersby.<\/p>\n
Trick #<\/strong>2. Increasing impulse purchases<\/strong><\/h2>\n![\"A](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/starbucks.jpg\")
<\/a>Rene Schwietzke<\/em><\/figcaption><\/figure>\nYour proximity to a particular item increases your risk of buying it.\u00a0 This is exactly what Starbucks does.\u00a0 Have you not noticed the array of items from coffee beans to sandwiches placed temptingly near the billing counter? \u00a0They are meant to sway our judgment.\u00a0 We fall for this impulse purchase tactic and go home with lighter\u00a0wallets.<\/p>\n
Trick #<\/strong>3. Verbally announcing the specials<\/strong><\/h2>\n![\"Restaurant](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/waitstaff.jpg\")
<\/a>Marcokalmann<\/em><\/figcaption><\/figure>\nFine dining establishments have mastered the art of getting you to spend more than you had planned on.\u00a0 People will do anything not to appear cheap and restaurants know that.\u00a0 This is why most of them verbally announce the daily restaurant specials to you because they know you will not ask for the prices of the dishes, especially if it is a date or a business luncheon or dinner. \u00a0Statistically, men on dates tend to go with the waiter’s suggestion without any regard for its cost, in order to impress the women they are\u00a0with.<\/p>\n
Trick #<\/strong>4. Upselling<\/strong><\/h2>\n![\"Brownie](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/brownie-ice-cream.jpg\")
<\/a>chee.hong<\/em><\/figcaption><\/figure>\nServers are experts at convincing you to buy the most expensive dish on the menu.\u00a0 When they ask you if you want a dollop of ice cream to go with your dessert, you may not think of it as a big deal. \u00a0However, even a single scoop of ice cream at a fancy restaurant can match the cost of the dessert you ordered, increasing your waistline while increasing their bottomline.<\/p>\n
Trick #<\/strong>5. Skillful use of pictures<\/strong><\/h2>\n![\"Menu](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/pictures-in-menu.jpg\")
<\/a>Hsuanya Tsai<\/em><\/figcaption><\/figure>\nPutting enticing pictures of the dishes on the menu tempts many a customer into ordering them.\u00a0 Attractive pictures alongside detailed descriptions of the dish have been known to increase its sale by as much as 30%. \u00a0Often, it will be the images of the most expensive dishes that get\u00a0featured on the menu.<\/p>\n
Trick #<\/strong>6. Manipulative use\u00a0of colors<\/strong><\/h2>\n![\"KFC](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/KFC.jpg\")
<\/a>Navaneeth Nagarajan<\/em><\/figcaption><\/figure>\nThe subliminal effect of colors on humans beings has\u00a0long been manipulated by restaurant owners.\u00a0 The color red enhances your appetite and makes you want to eat more.\u00a0 KFC, McDonald’s, Wang’s Kitchen, and Burger King are some of the restaurants that use red color extensively in their logos and their eatery d\u00e9cor. \u00a0Similarly, Starbucks employs the color green.\u00a0 When people see green, they make associations with nature, which inadvertently makes them feel more comfortable, urging them to stay longer and order more. \u00a0The reverse tactic of this is the use of yellow, which makes people want to finish their meals fast and leave. \u00a0Fast-food chains use this to their advantage, often combining red and yellow.\u00a0 Red draws the customer in and yellow makes them want to leave soon, guaranteeing a steady flow of customers and efficient table turns throughout the day.<\/p>\n
Trick #<\/strong>7. Shrewd\u00a0menu design<\/strong><\/h2>\nThe menu is designed in way that it has a flow and\u00a0puts customers at ease. \u00a0Beginning with the appetizers on the upper left hand corner and salads below it, a well-designed menu will always have good\u00a0structure.\u00a0 The upper right hand corner is where the customer’s eyes would land first.\u00a0 Hence, that spot is reserved for the in-house specials or the most profitable item at the restaurant.<\/p>\n
Trick #<\/strong>8. Flowery language and fancy fonts<\/strong><\/h2>\n![\"Fancy](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/fancy-menu.jpg\")
<\/a>Daniel R. Blume<\/em><\/figcaption><\/figure>\nIf you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n![\"Papa](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/papa-johns.jpg\")
<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n![\"'Nested'-menu\"](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/nested-menu.jpg\")
<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n![\"Candy](\"https:\/\/www.jodi365.com\/singledout\/wp-content\/uploads\/2016\/08\/candy-with-bill.jpg\")
<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>Your proximity to a particular item increases your risk of buying it.\u00a0 This is exactly what Starbucks does.\u00a0 Have you not noticed the array of items from coffee beans to sandwiches placed temptingly near the billing counter? \u00a0They are meant to sway our judgment.\u00a0 We fall for this impulse purchase tactic and go home with lighter\u00a0wallets.<\/p>\n
Trick #<\/strong>3. Verbally announcing the specials<\/strong><\/h2>\n<\/a>Marcokalmann<\/em><\/figcaption><\/figure>\nFine dining establishments have mastered the art of getting you to spend more than you had planned on.\u00a0 People will do anything not to appear cheap and restaurants know that.\u00a0 This is why most of them verbally announce the daily restaurant specials to you because they know you will not ask for the prices of the dishes, especially if it is a date or a business luncheon or dinner. \u00a0Statistically, men on dates tend to go with the waiter’s suggestion without any regard for its cost, in order to impress the women they are\u00a0with.<\/p>\n
Trick #<\/strong>4. Upselling<\/strong><\/h2>\n<\/a>chee.hong<\/em><\/figcaption><\/figure>\nServers are experts at convincing you to buy the most expensive dish on the menu.\u00a0 When they ask you if you want a dollop of ice cream to go with your dessert, you may not think of it as a big deal. \u00a0However, even a single scoop of ice cream at a fancy restaurant can match the cost of the dessert you ordered, increasing your waistline while increasing their bottomline.<\/p>\n
Trick #<\/strong>5. Skillful use of pictures<\/strong><\/h2>\n<\/a>Hsuanya Tsai<\/em><\/figcaption><\/figure>\nPutting enticing pictures of the dishes on the menu tempts many a customer into ordering them.\u00a0 Attractive pictures alongside detailed descriptions of the dish have been known to increase its sale by as much as 30%. \u00a0Often, it will be the images of the most expensive dishes that get\u00a0featured on the menu.<\/p>\n
Trick #<\/strong>6. Manipulative use\u00a0of colors<\/strong><\/h2>\n<\/a>Navaneeth Nagarajan<\/em><\/figcaption><\/figure>\nThe subliminal effect of colors on humans beings has\u00a0long been manipulated by restaurant owners.\u00a0 The color red enhances your appetite and makes you want to eat more.\u00a0 KFC, McDonald’s, Wang’s Kitchen, and Burger King are some of the restaurants that use red color extensively in their logos and their eatery d\u00e9cor. \u00a0Similarly, Starbucks employs the color green.\u00a0 When people see green, they make associations with nature, which inadvertently makes them feel more comfortable, urging them to stay longer and order more. \u00a0The reverse tactic of this is the use of yellow, which makes people want to finish their meals fast and leave. \u00a0Fast-food chains use this to their advantage, often combining red and yellow.\u00a0 Red draws the customer in and yellow makes them want to leave soon, guaranteeing a steady flow of customers and efficient table turns throughout the day.<\/p>\n
Trick #<\/strong>7. Shrewd\u00a0menu design<\/strong><\/h2>\nThe menu is designed in way that it has a flow and\u00a0puts customers at ease. \u00a0Beginning with the appetizers on the upper left hand corner and salads below it, a well-designed menu will always have good\u00a0structure.\u00a0 The upper right hand corner is where the customer’s eyes would land first.\u00a0 Hence, that spot is reserved for the in-house specials or the most profitable item at the restaurant.<\/p>\n
Trick #<\/strong>8. Flowery language and fancy fonts<\/strong><\/h2>\n<\/a>Daniel R. Blume<\/em><\/figcaption><\/figure>\nIf you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>Fine dining establishments have mastered the art of getting you to spend more than you had planned on.\u00a0 People will do anything not to appear cheap and restaurants know that.\u00a0 This is why most of them verbally announce the daily restaurant specials to you because they know you will not ask for the prices of the dishes, especially if it is a date or a business luncheon or dinner. \u00a0Statistically, men on dates tend to go with the waiter’s suggestion without any regard for its cost, in order to impress the women they are\u00a0with.<\/p>\n
Trick #<\/strong>4. Upselling<\/strong><\/h2>\n<\/a>chee.hong<\/em><\/figcaption><\/figure>\nServers are experts at convincing you to buy the most expensive dish on the menu.\u00a0 When they ask you if you want a dollop of ice cream to go with your dessert, you may not think of it as a big deal. \u00a0However, even a single scoop of ice cream at a fancy restaurant can match the cost of the dessert you ordered, increasing your waistline while increasing their bottomline.<\/p>\n
Trick #<\/strong>5. Skillful use of pictures<\/strong><\/h2>\n<\/a>Hsuanya Tsai<\/em><\/figcaption><\/figure>\nPutting enticing pictures of the dishes on the menu tempts many a customer into ordering them.\u00a0 Attractive pictures alongside detailed descriptions of the dish have been known to increase its sale by as much as 30%. \u00a0Often, it will be the images of the most expensive dishes that get\u00a0featured on the menu.<\/p>\n
Trick #<\/strong>6. Manipulative use\u00a0of colors<\/strong><\/h2>\n<\/a>Navaneeth Nagarajan<\/em><\/figcaption><\/figure>\nThe subliminal effect of colors on humans beings has\u00a0long been manipulated by restaurant owners.\u00a0 The color red enhances your appetite and makes you want to eat more.\u00a0 KFC, McDonald’s, Wang’s Kitchen, and Burger King are some of the restaurants that use red color extensively in their logos and their eatery d\u00e9cor. \u00a0Similarly, Starbucks employs the color green.\u00a0 When people see green, they make associations with nature, which inadvertently makes them feel more comfortable, urging them to stay longer and order more. \u00a0The reverse tactic of this is the use of yellow, which makes people want to finish their meals fast and leave. \u00a0Fast-food chains use this to their advantage, often combining red and yellow.\u00a0 Red draws the customer in and yellow makes them want to leave soon, guaranteeing a steady flow of customers and efficient table turns throughout the day.<\/p>\n
Trick #<\/strong>7. Shrewd\u00a0menu design<\/strong><\/h2>\nThe menu is designed in way that it has a flow and\u00a0puts customers at ease. \u00a0Beginning with the appetizers on the upper left hand corner and salads below it, a well-designed menu will always have good\u00a0structure.\u00a0 The upper right hand corner is where the customer’s eyes would land first.\u00a0 Hence, that spot is reserved for the in-house specials or the most profitable item at the restaurant.<\/p>\n
Trick #<\/strong>8. Flowery language and fancy fonts<\/strong><\/h2>\n<\/a>Daniel R. Blume<\/em><\/figcaption><\/figure>\nIf you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>Servers are experts at convincing you to buy the most expensive dish on the menu.\u00a0 When they ask you if you want a dollop of ice cream to go with your dessert, you may not think of it as a big deal. \u00a0However, even a single scoop of ice cream at a fancy restaurant can match the cost of the dessert you ordered, increasing your waistline while increasing their bottomline.<\/p>\n
Trick #<\/strong>5. Skillful use of pictures<\/strong><\/h2>\n<\/a>Hsuanya Tsai<\/em><\/figcaption><\/figure>\nPutting enticing pictures of the dishes on the menu tempts many a customer into ordering them.\u00a0 Attractive pictures alongside detailed descriptions of the dish have been known to increase its sale by as much as 30%. \u00a0Often, it will be the images of the most expensive dishes that get\u00a0featured on the menu.<\/p>\n
Trick #<\/strong>6. Manipulative use\u00a0of colors<\/strong><\/h2>\n<\/a>Navaneeth Nagarajan<\/em><\/figcaption><\/figure>\nThe subliminal effect of colors on humans beings has\u00a0long been manipulated by restaurant owners.\u00a0 The color red enhances your appetite and makes you want to eat more.\u00a0 KFC, McDonald’s, Wang’s Kitchen, and Burger King are some of the restaurants that use red color extensively in their logos and their eatery d\u00e9cor. \u00a0Similarly, Starbucks employs the color green.\u00a0 When people see green, they make associations with nature, which inadvertently makes them feel more comfortable, urging them to stay longer and order more. \u00a0The reverse tactic of this is the use of yellow, which makes people want to finish their meals fast and leave. \u00a0Fast-food chains use this to their advantage, often combining red and yellow.\u00a0 Red draws the customer in and yellow makes them want to leave soon, guaranteeing a steady flow of customers and efficient table turns throughout the day.<\/p>\n
Trick #<\/strong>7. Shrewd\u00a0menu design<\/strong><\/h2>\nThe menu is designed in way that it has a flow and\u00a0puts customers at ease. \u00a0Beginning with the appetizers on the upper left hand corner and salads below it, a well-designed menu will always have good\u00a0structure.\u00a0 The upper right hand corner is where the customer’s eyes would land first.\u00a0 Hence, that spot is reserved for the in-house specials or the most profitable item at the restaurant.<\/p>\n
Trick #<\/strong>8. Flowery language and fancy fonts<\/strong><\/h2>\n<\/a>Daniel R. Blume<\/em><\/figcaption><\/figure>\nIf you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>Putting enticing pictures of the dishes on the menu tempts many a customer into ordering them.\u00a0 Attractive pictures alongside detailed descriptions of the dish have been known to increase its sale by as much as 30%. \u00a0Often, it will be the images of the most expensive dishes that get\u00a0featured on the menu.<\/p>\n
Trick #<\/strong>6. Manipulative use\u00a0of colors<\/strong><\/h2>\n<\/a>Navaneeth Nagarajan<\/em><\/figcaption><\/figure>\nThe subliminal effect of colors on humans beings has\u00a0long been manipulated by restaurant owners.\u00a0 The color red enhances your appetite and makes you want to eat more.\u00a0 KFC, McDonald’s, Wang’s Kitchen, and Burger King are some of the restaurants that use red color extensively in their logos and their eatery d\u00e9cor. \u00a0Similarly, Starbucks employs the color green.\u00a0 When people see green, they make associations with nature, which inadvertently makes them feel more comfortable, urging them to stay longer and order more. \u00a0The reverse tactic of this is the use of yellow, which makes people want to finish their meals fast and leave. \u00a0Fast-food chains use this to their advantage, often combining red and yellow.\u00a0 Red draws the customer in and yellow makes them want to leave soon, guaranteeing a steady flow of customers and efficient table turns throughout the day.<\/p>\n
Trick #<\/strong>7. Shrewd\u00a0menu design<\/strong><\/h2>\nThe menu is designed in way that it has a flow and\u00a0puts customers at ease. \u00a0Beginning with the appetizers on the upper left hand corner and salads below it, a well-designed menu will always have good\u00a0structure.\u00a0 The upper right hand corner is where the customer’s eyes would land first.\u00a0 Hence, that spot is reserved for the in-house specials or the most profitable item at the restaurant.<\/p>\n
Trick #<\/strong>8. Flowery language and fancy fonts<\/strong><\/h2>\n<\/a>Daniel R. Blume<\/em><\/figcaption><\/figure>\nIf you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>The subliminal effect of colors on humans beings has\u00a0long been manipulated by restaurant owners.\u00a0 The color red enhances your appetite and makes you want to eat more.\u00a0 KFC, McDonald’s, Wang’s Kitchen, and Burger King are some of the restaurants that use red color extensively in their logos and their eatery d\u00e9cor. \u00a0Similarly, Starbucks employs the color green.\u00a0 When people see green, they make associations with nature, which inadvertently makes them feel more comfortable, urging them to stay longer and order more. \u00a0The reverse tactic of this is the use of yellow, which makes people want to finish their meals fast and leave. \u00a0Fast-food chains use this to their advantage, often combining red and yellow.\u00a0 Red draws the customer in and yellow makes them want to leave soon, guaranteeing a steady flow of customers and efficient table turns throughout the day.<\/p>\n
Trick #<\/strong>7. Shrewd\u00a0menu design<\/strong><\/h2>\nThe menu is designed in way that it has a flow and\u00a0puts customers at ease. \u00a0Beginning with the appetizers on the upper left hand corner and salads below it, a well-designed menu will always have good\u00a0structure.\u00a0 The upper right hand corner is where the customer’s eyes would land first.\u00a0 Hence, that spot is reserved for the in-house specials or the most profitable item at the restaurant.<\/p>\n
Trick #<\/strong>8. Flowery language and fancy fonts<\/strong><\/h2>\n<\/a>Daniel R. Blume<\/em><\/figcaption><\/figure>\nIf you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>If you have been to fancy restaurants, you may\u00a0have come across phrases such as \u201ctriple-basted,\u201d \u201cslow-cooked,\u201d \u201cpan-fried,\u201d \u201cslow-poached,\u201d \u201ckiln smoked,\u201d and \u201cflame-roasted.\u201d \u00a0These flowery, descriptive labels somehow make the diner feel that their food is special, thereby increasing its sales. \u00a0Diners also equate a fancier font to quality and refinement, encouraging them to order more.<\/p>\n
Trick #<\/strong>9. Using kinship terms in restaurant names<\/strong><\/h2>\n<\/a>Simon D<\/em><\/figcaption><\/figure>\nPapa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>Papa John’s is called Papa John’s for a reason. \u00a0Using kinship terms either in the name of the restaurant or as a prefix for a dish establishes the kind of trust that we place only on our family members. \u00a0Anglo Aunty’s Takeaway and Grandma’s Lemon Tart are other examples.<\/p>\n
Trick #<\/strong>10. Overpriced decoy items on the menu <\/strong><\/h2>\nWhich one would you go for if you were dining out? \u00a0A \u20b9900 Salmon or a \u20b9400 Chicken? \u00a0Restaurant owners know that if they add an expensive item to the top of their menu, everything else on it will seem relatively cheaper\u00a0and easier to justify ordering. \u00a0Also, customers believe that expensive dishes tend to be of higher quality compared to their inexpensive counterparts, making it easier for\u00a0restaurants to justify high prices.<\/p>\n
Trick #<\/strong>11. Making you forget about the money you are spending<\/strong><\/h2>\n<\/a>Frank Farm<\/em><\/figcaption><\/figure>\nA Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>A Rupee sign\u00a0next to the price of a dish would\u00a0remind the customer that they are spending money.\u00a0 This is why most menus simply have the price only\u00a0in numbers, without currency symbols.\u00a0 Most restaurants provide the price discreetly, often in a smaller font underneath the food description.\u00a0 This technique of making the customer focus less on the price and more on the dish is known as nested pricing.<\/p>\n
Trick #<\/strong>12. Providing freebies\/complimentary dessert with the bill<\/strong><\/h2>\n<\/a>Andrew<\/em><\/figcaption><\/figure>\nMany restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n
Editor’s note:<\/p>\n
Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n
<\/p>\n
<\/a>Many restaurants give you a complimentary piece of chocolate or peppermint with their bill.\u00a0 If you were under the impression that they were doing this out of the goodness of their hearts, you were wrong. \u00a0Customers who received a freebie along with their bill have been found to tip more than customers who did not. This is the restaurant’s way of influencing\u00a0you, without your realizing it, into reciprocating with an act of generosity. \u00a0It has also been found that\u00a0the number of chocolates correlated with the size of the tip that customers leave behind.<\/p>\n
So, consider yourselves forewarned. \u00a0Watch\u00a0out for these psychological tricks the next time you eat\u00a0out!<\/p>\n
Featured image courtesy of kev-shine<\/a>.<\/em><\/p>\n <\/p>\n Editor’s note:<\/p>\n Whether you are dining at a cafe or fancy restaurant, you will be expected to follow proper dining etiquette. For tips, read:\u00a0Table Manners: Dos And Don’ts<\/a>.<\/p>\n <\/p>\n <\/p>\n