Visits to restaurants or coffee shops are some of our favorite pastimes. That’s why, to enjoy the moment, a lot of people do not think that the owner of the restaurant is always ready to take advantage. But there are those who suspect that they may try to fool us by adding to the account dishes more. But that is the strategy with the least sin the restaurants, inventing ever more sophisticated methods of deception to the customers and their wallets.
Great.guru discovered what kind of tricks crafty use of food establishments to economize on the customers and, at the same time, make these to spend more.
1. Economize on fresh products
The bartenders often save on the fruit, but not by the fact of not having enough product, but because of laziness. For example, to prepare a fresh juice you will need 3 oranges. Sometimes it takes 50 milliliters to adjust a portion complete; therefore, they would need to do is squeeze the juice of a fruit more. However, in place of that, to not spend the time, you can just pour the remaining amount of any beverage already brewed.
2. Tables cozy in the restaurant
Almost all restaurants are interested in having comfortable places and isolated away from the rest of the visitors. According to a research, people are asking for more rations and more junk food if you’re away from the gaze of others ‘ eyes. In addition, when you sit in a corner, clients often eat more desserts when you know that no one will condemn them for this.
In a comfortable, padded table you will be seated for a longer time and, consequently, order more. The diner singles feel more comfortable, in the houses placed small round tables.
3. Position sly of the food on the menu
According to a research from the University of Bournemouth, only thanks to a determined location of the dishes on the menu and the quantity of items, the restaurants receive additional benefits each month.
According to the expert Aaron Allen, the know the tricks of the marketing, restaurants can significantly increase their monthly income. For example, visitors frequently choose what is on the page in the middle of the menu. That’s why the owners of the establishments placed in this place the dishes are more expensive and lucrative. In addition, to sell equally all the desserts on the menu, it shows a range very similar price regardless of the ingredients and the weight of the product.
4. Savings products expensive
The president of the Association of Consultants in Restaurants, David Kincheloe, says that often in the meal diners place a minimum amount of expensive ingredients, however, show its presence in the menu. These products can be: berries, seeds, nuts or truffles. Simply it is important to make his presence felt at the plate, although this is a single berry, so that the customer will be satisfied.
5. Unusual names in the dishes
The owners of the restaurants know that their tips, with the names of the dishes work very well on the visitors. For example, as writes the editorial The Guardian, the mercadólogos think too much of the name and position of the dish. It is unlikely that a simple fillet of sea bass you are interested in someone, but surely more than one person may want to try a chilean sea bass. A “chocolate cake” is heard too trivial, but a “cake with belgian chocolate” makes you want to order it.
6. Reduction of the portions and small plates
Lately, restaurants have reduced the size of portions of food but the prices remain the same. In the area of the restaurants is said that the idea of the decline of the portions came from the retail stores is becoming more and more frequent that, in place of a kilogram, give you only 900 grams, and in place of a liter, only 900 milliliters. In addition, in some restaurants reduce the size of the plates to create the illusion that the portion is decent.
7. Photographs of food and the absence of the sign of the currency
According to the words of the specialist in restaurant menus, Gregg Rapp, the use of photographs and illustrations of the dishes makes the diners to order more and have a greater readiness. “The use of the image of a particular dish increases the sales in one-third as long as this is the only image on the page. That’s why the owners carefully select the position that will place the picture”, states Gregg.
As you may notice in the menu they rarely show signs of currency. The research carried out by Cornell University in the usa. UU. showed that visitors who were provided with the choice of dishes without the sign of the currency spent considerably more than those who received the menu with the symbols.
8. “Monday fish”
Most of the restaurants ask for fresh fish on Tuesday and Thursday. It is No coincidence that sometimes in restaurants on Mondays, the fish is the main dish of the day, because you have to sell until its expiration date reaches its end. According to this logic, the restaurants launched several promotions and food economics of the day. These are often prepared from the remains of products whose expiry date is nearing.
9. Free snacks
It is always nice when before the order, the waiter brings small snacks free of charge. Olives, toast, or snacks, however, this is not a good gesture by the restaurant as many might think. The true purpose of such gifts from the chef is to cause the thirst of the diner due to the high content of salt. After a few savoury snacks, customers ask for more drinks and bring more income to the owner of the establishment.
10. Music is chosen especially
“Listening to music can cause physical responses and emotional, making it doubly powerful when it is accompanied with food”, says professor Charles Spence. The elegant restaurants, choose classical music that encourages diners to spend more, because it forces them to feel more rich. For example, in a cafeteria with pop music more quickly, people spent 10 percent less on food.
11. Portions of two sizes
Sometimes in the menu you can see the same dish in two variants: you will propose a small portion and a large one. This strategy at restaurants is called bracketing. From the beginning, the diner has no idea what is the size of a mini portion, therefore considered a priori that is the price most beneficial and, when you ask for this portion, you will spend less money. In reality, the restaurant always sells the small portion for a high price, while saving on the amount of products. Calculating the grams, it will be clear that the large portion is more beneficial to the diner.
12. Dim light
Lighting can influence in the speed with which people eat. Chic restaurants usually prefer a good lighting in their spaces so that visitors can relax. At a leisurely pace, spend more time in the restaurant and spend more money, which is very important for the owners of the establishments.
13. Waiters friendly
Frequently, restaurants can be found waiters very cheerful and friendly. A good waiter, in the way we understand the owner of the establishment, it has to be a good seller. Joke, make compliments and recommend the best dish on the menu. Customers begin to trust them, accepting everything proposed, and at the same time, after a supper heavy, ask for a small dessert that can be split between two. Thanks to such employees, the customers spend more, and therefore, leave much tip.
Have you noticed these tricks in restaurants? Tell us about your experience in the comments.
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