Coming to a restaurant, very few people want to be deceived, but in most cases, so it turns out. There are a lot of tricks that make a person order more.
Catering establishments thrive, their number is constantly growing. Marketers have long developed a number of tricks that are used in restaurants to force customers to leave more money there. Enough to be puppets! It is necessary to find out where the tricks are expected to react to them. Attention: we will not talk about using poor-quality products or diluting alcohol, but pay attention to other tricks.
1. The menu is not a book
A famous restaurant consultant says that a large menu, where there are many different dishes, causes confusion in the client and makes him doubt. In most cases, the client thinks that he chose not at all, and leaves dissatisfied. Oh, how often it happens. In addition, a large number of pages in the menu creates the impression that it is impossible to cook so many dishes qualitatively and tasty. A sign of a good institution is a menu on one sheet.
2. Memories of Relatives
If you conduct a survey among different people and find out their favorite dish, the most frequent answers will be something like this: grandmother's pies, mother's borsch and so on. Many catering establishments manipulate this and include in their menus, for example, a roast at home, grandmother's casserole and so on. Here confess, were led to this?
3. Dishes for every taste
Some do not eat meat, while others, on the contrary, like burgers, while others sit on a diet. These and other preferences of people are taken into account in cafes and restaurants. Many menus certainly have vegetarian and dietary dishes. In general, the assortment is such that no one could leave without ordering anything.
4. Only numbers and nothing more
Come next time in a restaurant or cafe, be sure to pay attention to such detail - whether the name of the currency is indicated in the price or only figures. Here is the trick: you do not need to remind the person once again that he will spend money. Few people thought about it. On this basis, studies were conducted that showed that people who received a menu without a dollar sign spend much more money than when they are present.
5. The action devastating the wallet
How nice: they did not have time to place an order, and the waiter had already brought some food, presenting it as a compliment from the chef. The dish is compact, but it has a beautiful serve, and the main secret is that it produces foods that cause appetite.
6. Visual attraction
Making up the menu, restaurateurs immediately allocate dishes that should be sold best. This is done in different ways, for example, the name is written in a different color, underline, put in a frame or even provide a photo of a dish. All this attracts attention and causes the desire to make an order.
7. The catch with a dirty trick
Have you looked at many things on the new side? Then another unexpected discovery - mint chewing gum, which as a bonus is invested in many establishments in the account, in fact has a more serious purpose. Mint has a calming effect on the digestive tract, so that the guest does not suffer from overeating and swelling. As a result, the customer leaves satisfied, which means he will return.
8. Epithets to increase the price
Specialists of one of the American universities have established that if to the usual name of the dish to add an attractive epithet, exciting appetite, then sales will increase by 27%. Think for yourself that you would prefer to order "fish with a crust of cheese" or "fish with a tasty cheese crust"? Another interesting fact - people who face beautiful adjectives in the menu, often leave a good opinion about the establishment.
9. That it was not boring, but the account increased
In most restaurants, unobtrusive music plays as a background, which does not interfere with communication, but creates a pleasant atmosphere. Experiments have shown that people consume music to music more than without it. The most profitable in this regard is the classic, which raises the final amount in the account by 10%. This is explained by the fact that clients have increased self-esteem and a feeling that they are rich and respectable.
10. The table must be empty
Many people noticed how fast the waiters try to remove the empty plate from the table. And this is not a sign of excellent service. The dishes are removed in order to give the client the impression that he ordered little, and sitting at an empty table is not comfortable, which makes ordering something else. Another thing, if a person saw that the number of empty plates on the table is growing, it would be a sign to stop.
11. Become a real gourmet
Specialists in the restaurant business have long pierced the chip: people are being led to something original and "cool." This is manifested in the overseas names used for many dishes. Here we take, for example, croutons: few people will have a desire to order them (because they can be fried at home), but croutons - that's quite another matter. Another example is the salad "Caprese", which includes cheese, tomato, olive oil and spices. The usual ingredients, and the price for such a dish is high.
12. Attractive cost
Some establishments go for a trick which is connected with inattention of people, after all more often the client simply looks at the price, instead of on weight. In the menu, the price per 100 g of dish can be indicated, but such small portions are served very little and usually 200 g, or even more. As a result, the amount in the check will be at least twice as high as expected. Unpleasant surprise, is not it?
13. Possessing waiters
It has long been proven that the success of an institution depends on the quality of service, and if the waiter behaves positively, quickly brings the menu and does not delay the order, the amount of tips will increase significantly. In addition, good service attracts regular customers.
14. Dishes that everyone can afford
Well-known restaurateurs disclose another secret, as you can with the help of a correctly compiled menu to force the client to make an order. Often restaurants bring to the menu expensive dishes as a trap. The guest, looking through the assortment, finds positions that may not be affordable, but there are also less expensive dishes that go to the order.
15. Creating a nonexistent excitement
Entering the cafe or restaurant, you can see that on several tables there is a sign "Ordered." This, of course, may be true, but sometimes they are used to create an agiotage, so that guests think that the institution is in demand. Often the table is placed on large tables, so that they do not have a couple for them, because they are designed for large companies to get a lot of revenue.
16. Original and attractive menu
In many modern cafes you can see original menus, where names and prices are not located in the columns, as it is too trivial and uninteresting. A much more attractive look is the menu where prices are scattered all over the page, drawings and other decor elements are added. You will be surprised, but there is also a trick here. This was invented in order to make it more difficult for the client to orient himself in the prices and compare them to choose something cheaper.
17. Beautiful Legend
To attract customers, you need to stand out with something, and one of the effective tips is to demonstrate your uniqueness. Just imagine: next to two identical restaurants, only one cooks a regular soup, and in another - an ancient secret recipe, which is passed down from generation to generation. What would you like to try?
18. Unless all you will manage to remember?
This trick was invented by French harsons. And it consists that the waiter very quickly lists names of drinks and at the very end mentions about the most expensive positions in a bar. If the client does not understand them, then usually calls the last name, which managed to remember. Here's an unexpected divorce.
19. Secret under seven locks
Another trick of youth institutions, aimed at hiding the real size of the portion. Instead of denoting the volume by numbers, the words are used: standard, small and large portion. If you compare prices, it is clear that a large portion looks more profitable, but if you take into account the actual volumes, the result will be quite different.
20. Exclusive from the chef
To sell a dish that usually costs a lot, the menu next to it is marked "from the boss," which immediately raises it in the eyes of the guest. Often waiters make such positions a special accent. A seasonal offer or a dish of the day can also be used.
21. Traditional names of dishes
The menu of restaurants presents original dishes, but when making an order, many discover that this is a meal that can be cooked at home. As an example, you can take ordinary pasta, which is a favorite dish of a huge number of people. In the menu of catering establishments such a name is not found. There will be written "pasta", "tagliatelle" and so on. Such names of dishes make them in the subconscious of a person more attractive and original.
22. Thoughtful aperitif
Here you have made the order, and that the very first appears on the table - ordered alcohol. This is done for a reason: drinks cause appetite, and this can increase the number of orders. For the same purpose, bread is quickly brought.
23. There is no choice
Many waiters use the "closed question" rule, which is used in both cheap eateries and expensive restaurants. The customer, even without having to choose a drink, hears the question: "Are you red or white?". It is inconvenient to refuse, even if there was no desire to order something, so one more position is added to the account.
24. Fish tricks
In good restaurants, the menu certainly contains fish dishes, and few who really understand them. It is very rare to see a specific name for a variety of red fish - in most cases the word "salmon" is used. Now many will be surprised. Such a fish, like salmon, does not exist! But there are salmonids. These include trout salmon, pink salmon and coho salmon. The trick is that for cooking are used cheap breeds of fish that are issued for expensive, and the difference, unfortunately, can only be determined by professionals.
25. Successful fragrant marketing
If you did not already know, then the fragrances have an effect on the human mind, and this is used by restaurateurs for manipulation. Take for granted that the aroma of vanilla or cinnamon forces you to order a dessert, but the fragrance of bacon in the morning increases the orders for breakfast. What to say, if many people, hearing the aroma of coffee, necessarily buy themselves a cup, even if it was not planned.