How do restaurants make you choose the more profitable option on the menu? A look at the cunning ploys that menu designers employ. Some dos - puting unprofitable items away in some corner, giving two pricing options. One don't - putting items and their prices in a column where the prices can be easily compared.
Problem is - if we know these tricks we think we can outsmart the restaurants, but what if they've already outsmarted us by pretending that there is an art to menus and pricing? What if everything is overpriced?
Ruminations, in the absence of a rumen, become rather public affairs.
No comments:
Post a Comment