14 TRICKS OF MENU ENGINEERING
PHOTO LOU STEJSKAL / FLICKR
Though most of us take little notice of menus in restaurants, other than the food printed on them of course, the people who create them are going to great lengths to make them visually appealing, well laid out and, in some cases, to make sure the design of them makes you spend your money on food.
Decoy dishes, the golden triangle. confusing colours, according to an infographic produced by Aaron Allen, are all tactics employed on menus to induce consumers into choosing certain plates over others.
READ MORE ABOUT MENU ENGINEERING.
Though we like to think that the restaurants we feature and frequent create great dishes across their entire menu, it’s good to be aware of some of the tricks that might be used.
The infographic below lists them out, with an example menu showing the ideas talked about on full display.
SEE MORE GREAT FOOD INFOGRAPHICS.