What does psychology say about menu items in a restaurant?

Question

Let's say you have your best, and most expensive dish, where do you place it on a small menu? How would you highlight it?

For example, if it were a small deli and the best item was a steak sub, where on the tri-fold menu would you place it and how would you highlight it?

Answer 1

I heard once that a good way of selling a certain type of dish (if you have waitresses that read out the specials etc) is to get them to read out some meals and on the meal they want you to buy they do something but I can't really remember what, it might just be a minute nod of the head or a pause I think or something like that, That way people subconsciously notice it and decide that is the meal they want. They did an experiment about it and found it worked really well.

Hope this is of use.

Answer 2

I would tell them: "Baked, not freud, please."