In a must read for foodies, New York Magazine points out eight menu design tricks in its current issue. Many of the tips aren’t new (see here), but it’s worth reminding diners to beware of the extravagant item. Not because diners will buy it, but because they’ll buy something next to it.
2. The Anchor
The main role of that $115 platter—the only three-digit thing on the menu—is to make everything else near it look like a relative bargain, Poundstone says.
3. Right Next Door
At a mere $70, the smaller seafood platter next to Le Balthazar seems like a deal, though there’s no sense of how much food you’re getting. It’s an indefinite comparison that also feels like an indulgence—a win-win for the restaurant.
4. In The Vicinity
The restaurant’s high-profit dishes tend to cluster near the anchor. Here, it’s more seafood at prices that seem comparatively modest.
Hat tip: Daniel Lee