The menu seemed to look through the book just named dishes. However, in fact, the food experts have carefully studied to offer solutions, awakened by the food taste and make them more generous when spending money.
These dishes are framed
When dining in a restaurant that tourists should beware of dishes on the menu is framed. These are food restaurant guests want attention and stimulate our guests call. This is usually the name of the dish is called beautiful or special dishes only new restaurant. Actually, they are not much different dishes in the menu, can add a few spices, affordable raw materials, is the designer menu “sorcery” to become attractive only.
Reason menu or picture
In addition to letting customers easily imagine, foreigners can understand the dish without difficulty, then this job also to promote the business of the restaurant.
They know that a dish as shown in the image will tickle the taste buds far more than just in name and composition merely dish. So often illustrate restaurant expensive dishes, main dishes, diners tend to choose the right foods before it has time to calculate, think about the price.
Inexpensive dishes or at the end
Guests looking right out hamburgers, salad or cup of coffee lies somewhere affordable in the menu if only 10 seconds to find them not. Not many people succeed, because the restaurant has tactical “hide” them in places that are hard to find the most as the last line, the last page … Before find popular soup, mind visitors will “go through “a variety of dishes called other attractions, and of course also more expensive. This is the tactic distracted by diners, wish to withdraw their wallets freely and smoothly.
According to some experts on food, food distribution to the different size is also the way that the restaurant encourages diners to spend more. Many people often have the mentality to think small capacity is not enough to be boldly called large disk, the fact that most of those who call capacity upgrades will remove excess ration their own due to more appetite of itself. Moreover, there is nothing to compare the two meals that rate how together so it is difficult to assess the price difference is justified or not.
Large difference in price
In the restaurant menu, guests will be able to see some dishes are expensive 3x remaining dishes. This rate is very high, can “be eaten whole, down to zero.” However, many owners argued, most people will think: “what you pay for” or “Surely they are delicious new valuable,” so, wake up “the blood dose” in them when deciding the selection of dishes expensive than 3. even when there is little food, the psychological defect accepted the challenge makes customers more likely scruffy. If customers do not dare to risk it this time, they will find other cheaper foods more attractive. So finally, the restaurant is still the most profitable.
Careful with the food “heirloom”
Nobody dares to ensure dishes traditional secret from generation to generation is another suit guests’ palates. Is important that tourists rarely have the title verifiable “Heirloom” has really or not. It is like a technique so you feel secure about the food only.