Restaurant kitchens are organized chaos, even when they seem calm and serene in the dining room. They just do a good job of hiding it. From shocking markups to saliva-covered foods, you might be surprised to discover what lurks behind those kitchen doors away from diners’ peering eyes.
Did you know that restaurants use menu design to influence your dining choices? It’s laid out so that you might be swayed to order the most expensive items available. Everything from the colors used to the font sizes affect how your brain perceives the information you’re seeing. Some chefs purposefully use a smaller font size for the prices, remove the dollar signs, or keep the numbers from lining up in a neat line to take the emphasis away from the cost.
Even where the items are located on the menu can affect how likely you are to order them. Restaurant Engine explains that most people’s eyes follow something called the Golden Triangle: They first look to the middle of the menu before traveling to the upper right and upper left corners. Restaurants often put their most profitable items in these sections and hope to hook diners with delicious-sounding descriptions before they see the rest. They also use something called a decoy: A profitable menu item that’s placed right next to a very expensive menu item. You might not order the $100 Wagyu steak, but you could be enticed by the great-by-comparison $60 ribeye steak “deal” right next to it.
Watch the video for more about Huge Secrets Fine Dining Restaurants Try To Hide!
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Menu psychology | 0:18
Not-so specials | 1:24
The wine isn’t worth it | 2:18
So much butter and salt | 3:44
Touched by many hands | 4:44
Made in advance | 5:49
Fancy ingredients? Maybe not | 6:45
Well-done steaks, worst cuts | 7:40
Cooks, not chefs | 8:36
No sick days | 9:43
Skip fish on Sundays | 10:38
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