7 restaurant tricks that everyone is being led to

Did you know that all restaurants and cafes use certain tricks to achieve customer loyalty and, of course, increase their profits? Some of them are obvious, others can only be guessed at.

But we found out what tricks catering establishments use most often, and we want to tell you about it.

You agree that we go to the restaurant not only to eat delicious food, but also to enjoy a pleasant atmosphere, high-quality service and good music. And often the presence of all this entourage turns out to be even more important for the client than the food and drinks themselves. Therefore, establishments, knowing about this human weakness, shamelessly raise prices for dishes if, for example, their restaurant windows overlook the ocean. For a beautiful view, you will pay an average of 10-20 percent more.

Have you noticed that restaurants often use large plates? It turns out that this way establishments increase the attractiveness of their dishes. Do you agree that food in such dishes looks more "solid" and expensive? And the designers claim that the dimensions also emphasize the importance of the dish and make it visually appetizing.

But there is another side to this effect. Once upon a time, experts conducted an experiment in which two groups of people participated. They were fed the same portions of food, but brought it on different plates. It turned out that people who ate from large plates felt hungry at the end of the meal and, as a rule, thought about the supplement. Those who ate from standard-sized plates felt full.

Another trick from the field of neuromarketing is the visual selection of the most expensive items in the menu. Usually such dishes are placed at the top of the page, accompanied by beautiful photos and separated from the rest by a frame or an empty space. This position immediately catches the customer's eye, which increases the chances that he will want to order it.

Another similar trick is used to "sell" to the client a dish that needs to be sold first, for example, fish. In such cases, the desired position is placed in the middle of the list. Thanks to this, it will more often catch the eye of a visitor who views the page several times from top to bottom.

Also on the menu you can often find unusual and even exotic names for the most seemingly mundane dishes. Juicy epithets allow the imagination to run wild and the appetite to play out. And as a result, "delicious wontons with sour cream sauce and herbs" will turn out to be dumplings, and cold ROSSO-NERO soup will turn out to be a simple beetroot. But agree, if it was written in the menu - "dumplings" and "beetroot", it is unlikely that you would pay attention to them at all.

Many people mistakenly think that a "chef's dish" is something incredible that guarantees an explosion of taste and a gastronomic orgasm! And this is partly true — in some establishments, dishes from the chef are real works of art! But in all the others… In the rest, as a rule, under the guise of this status position, the menu offers dishes prepared according to a slightly modified recipe, with the addition of 1-2 additional ingredients and a price overestimated twice.

This trick is most often used in bars when they offer you free nuts, crackers and other goodies for beer. Many people think that this is a kind gesture on the part of the institution ... We do not want to disappoint you, but in fact, in this way they are trying to cause an increased sense of appetite and thirst, because all snacks are abundantly processed with salt. After them, you will probably want to order more drinks, which will definitely benefit the restaurant.

But this trick is already used by waiters. If the guest came to the restaurant with a companion, the waiter will hand the bill to him at the end of the evening. A man, as a rule, in order to show his confidence and not be known as a "beggar" in the eyes of a lady, will pay for the order without even studying the numbers. This does not mean that any additional options have been added to the receipt. It's just that the waiter will get paid faster and, possibly, a generous tip.