restaurant

Restaurant guest experience depends on more than good food and quick service.

The shape and size of the glass make a huge difference in how both consumers and bartenders perceive the amount of liquid in it.

Compelling, emotion-rich adjectives can give bland copy a major boost in effectiveness. (Just like the start of that sentence!) I was reminded of this while viewing a Panera menu. Which do you think sounds more appealing: Ham,…

Now that you followed my advice in Convince With Simple Fonts and eliminated complicated fonts from your websites and printed material, I'm going to tell you that there is one situation where fancy, hard to read fonts can actually work…

My last Neuromarketing post, Neuro-Menus and Restaurant Psychology, talked about various things restaurant menu engineers do to maximize sales and profits. I think it's worth calling special attention to one aspect touched on in that post:…

Restaurants are great test labs for testing neuromarketing techniques. It's easy to change offerings, menus, and pricing, and one gets immediate feedback on what's working and what's not. Today, many eateries are employing sophisticated…

Did you ever get a meal at a restaurant that you didn't like, but have them wrap up the leftovers anyway? Even though the food's flavor is unlikely to improve with age, there may be an explanation for the seemingly irrational behavior.…

Imagine two restaurants, one of which sold only french fries as a side dish and another that sold both french fries and salads. Which would sell more fries? While logic might suggest that the salad would poach some of the side dish…