{"id":794,"date":"2009-12-11T17:32:54","date_gmt":"2009-12-11T21:32:54","guid":{"rendered":"http:\/\/tylercowensethnicdiningguide.com\/?p=794"},"modified":"2010-07-24T17:12:23","modified_gmt":"2010-07-24T22:12:23","slug":"how-to-avoid-being-fooled-by-a-menu","status":"publish","type":"post","link":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/how-to-avoid-being-fooled-by-a-menu\/","title":{"rendered":"How to avoid being fooled by a menu"},"content":{"rendered":"

This one<\/a> is not so easily excerptable, but it’s one of the best pieces-with-graphics I’ve seen all year. It’s about all the “nudge” tricks which go into designing menus, and how to avoid being fooled by them.<\/p>\n

You really do need the image with it (best is to buy the New York<\/em> issue), but if you insist on an excerpt, here’s one:<\/p>\n

5. Columns Are Killers<\/strong>
\nAccording to Brandon O\u2019Dell, one of the consultants Poundstone quotes in Priceless, it\u2019s a big mistake to list prices in a straight column.<\/strong> \u201cCustomers will go down and choose from the cheapest items,\u201d he says. At least the Balthazar menu doesn\u2019t use leader dots to connect the dish to the price; that draws the diner\u2019s gaze right to the numbers. Consultant Gregg Rapp tells clients to \u201comit dollar signs, decimal points, and cents?\u2026?It\u2019s not that customers can\u2019t check prices, but most will follow whatever subtle cues are provided.<\/strong>\u201d<\/p><\/blockquote>\n

Originally posted on Marginal Revolution<\/em> – click to see comments and suggestions.<\/a><\/p>\n

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