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.