Sure, you designed your menu layout to optimize margins and revenues. But a new study suggests it’s time to rethink a few of the old-school menu engineering concepts operators have relied on for decades.
The accepted wisdom among restaurant menu designers has long been that there’s a proverbial “sweet spot” that lies just above the midline on the right hand side of the page. That’s where operators should list high-margin items, preferably highlighting them with graphic treatments to further attract the customer’s eye. Now one researcher is suggesting that sweet spot doesn’t really exist. When San Francisco State professor and restaurant revenue generation whiz Dr. Sybil Yang began to ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.