Reality Check, Please

Food Network apparently has a magazine and the first issue actually has a few interesting articles on food and economics. One, titled Reality Check, Please discusses design tricks on menus that restaurants use to manipulate diners’ psychology. For instance:

Menus typically show prices right after dish descriptions rather than in a column. Why? So you won’t go looking for a cheaper dish. If you see a chicken entree for $17, the restaurant doesn’t want you to notice that the chicken tenders two lines down up are $3 cheaper. Kevin Moll, CEO of Denver’s National Restaurant Consultants, says staggering the prices on a menu leads to a 10-percent increase in sales.

ThatsSoYummy has transcribed the article: Reality Check, Please.

Cardinal Stew

While looking for recipes for Steelers-inspired food, I came across this gem on the Pittsburgh Post-Gazette:

Cardinal Stew

1 – washed up cardinal quarter back
5 – mediocre offensive lineman
3 – legitimate pass receivers
2 – Steeler Coach wannabe’s

Toss ingredients vigorously in large (Super) bowl, Bake under extreme heat for 60 minutes. Cool by fanning with large yellow towel.

Throw it out.

Try again next Year

Props to the Post-Gazette for having forums.