How can you use menu psychology to influence customer behavior?

- The Importance of Digital Platforms for Restaurant Menu Promotion - Digital platforms have become essential tools for restaurants to promote their menus and increase visibility. By using online platforms and social media, restaurants can showcase their menus, update customers, and gather feedback. Additionally, online ordering systems make menus more accessible and convenient for customers. The best restaurant finder apps like Zomato provide restaurant information such as distance, address, contact info, photos, and reviews. By using these digital platforms, restaurants can increase their sales, profitability, and customer loyalty.

Digitalizing and transformation on our daily life has become basics in todays world. People feel more comfortable holding their phone than paper menus. With digital menus you can illustrate images in a better way and make it look more attractive to appeal to customers. This is how you psychologically take over peoples minds.

1. **Highlight Specials:** Use visuals or boxes to draw attention to daily specials. 2. **Descriptive Language:** Use sensory words to vividly describe dishes. 3. **Pricing Strategies:** Avoid dollar signs and use charm pricing (e.g., $9.99). 4. **Visual Aids:** Include high-quality images of dishes. 5. **Best Sellers:** Showcase popular or signature dishes. 6. **Limited-Time Offers:** Create urgency with items available for a limited time. 7. **Bundling:** Group items together for upselling opportunities. 8. **Font and Layout:** Choose readable fonts and organized menu sections. 9. **Social Proof:** Feature positive customer testimonials or reviews. 10. **Strategic Pricing:** Consider placing prices at the end of item descriptions.

Menus are a tool that communicates items for sale in the hospitality industry. With this said, tools provide utilities to a customer's needs. Customers need to find the items they want and quickly, and everyone wins when the order is placed. A restaurant menu communicates items that do not exist yet. If there are no pictures and tantalizing words are used as descriptions to undress an item, you are brought to encompass the customer's imagination of flavor and hope to pervay a pleasing palate that enriches all their senses.

All good points. I have noticed recently how large some restaurants' menus are and know from experience too many choices in any business are overwhelming to a customer. Also, when the menu is large the kitchen ticket times tend to be longer. A large menu also increases inventory which may in turn add to more waste when customers don't order specific items.

I agree descriptive adjectives are good because they get the customer's taste buds flowing. When a customer can visualize how great the flavor will be they tend to order more.

I agree that psychological pricing techniques will maximize revenue. Also bundling items with an incentive or discount makes it easier for a customer to make decisions. This will help turn tables faster.

I am a firm believer that servers need to be better trained on upselling. Also if there is a special menu servers can point out specials that sometimes cost more than other items. Loyalty programs are great however if servers or cashiers never mention the benefits to the program it's a waste. When you implement a loyalty program it entices customers to return and refer.

One thing I like to do is also put certain dishes on a menu that I know people don’t cook at home. Either due time constraints or lack of skill - if you “sprinkle them “ throughout the menu then people feel comfortable. Obviously it also depends on what menu you write. A room service menu needs different wording / placing items in a certain order than a business lunch.

Empower your people with the best tools and techniques by detailed trainings, on all your products, and how they can Compare different plates, bundle, different options, use specific words, when presenting to customers can add up selling and increasing revenues and profitability.

Menu presentation & structure is a huge part of hospitality marketers remits, but the presentation of that menu across third party digital channels also needs to be a consideration. So often, the lift & shift from a printed menu doesn’t work on their own website, let alone conforming to the format of someone else. Taking the time to properly promote seasonal/limited edition items on third party delivery sites goes a long way to ensuring the consistent look & feel of the brand.