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You may not realize it, but entering a restaurant is like stepping into a psychological experiment. Restaurants are a business; after all, they exist not just to make delicious food but also to make money. It's in the restaurant's best interest to make its clients eat more, drink more, and therefore spend more. Some of the tricks they use have been perfected over the years through trial and error. Regardless, it's better to have all of the information and not fall for these crazy tricks. They make us all spend more money by using one simple technique that we never notice!
There's a reason why some restaurants have prices that end with .99 and some that end in round numbers. The human brain tends to see the first set of numbers and ignore the rest. Cheaper restaurants will price a menu item for $7.99, and even though it's essentially the same as $8, people will think of it as being closer to $7. More expensive restaurants know that people are willing to spend and are more comfortable ending menu prices in whole numbers.
Restaurants have realized that most people don't want to seem or feel cheap when they're out for dinner and therefore are more likely to order the second least expensive bottle. They take advantage of this by pricing a cheaper one as the second least expensive and making a big profit. No one can match the business minds!
Anchoring was first discovered by psychologists studying business negotiations, so it makes sense that restaurants use anchoring in their largest negotiation tool, the menu. When you see a $40 steak on a menu, it might seem expensive, but if you see an option for a $60 steak, the $40 steak dinner sounds much better. The higher-cost option makes it seem like you're getting a better deal for the mid-priced one. Well, that surely works!
This goes hand in hand with the anchoring effect. Menus will often put items with the highest profit margins next to the most expensive (anchor) item. Compared to a $50 seafood pasta, a $30 bolognese doesn't look so bad. What do you think? Next, the amazing game of removing the currency signs!
Nicer restaurants want you to spend as much time dining as possible. The longer you stay, the more you'll eat, and the more you'll spend. They know that it's about the experience and people want to relax and enjoy themselves. That's why many restaurants remove dollar signs from menus. The dollar sign reminds people of money and tends to make the customer more financially cautious.
What would you rather order? Pork ribs or a slow-cooked rack of ribs marinated in homemade barbeque sauce? It's easy to see how adding descriptors can make a humble dish sound a lot more enticing than it is.
Menu engineer is a real job title. People have studied how long people look at menus, where they look first, where they are most likely to order from, and a host of other things. These studies have shown that people automatically look at the top right of a menu and that people tend to order the things they see first. Restaurants will generally put their most expensive menu items in the top right, often with attention-grabbing illustrations.
The first item in the menu section holds a powerful position. The first thing in a section is something everyone reads, and then they skim the rest. Pricing your first option very high can make use of the anchoring effect and make everything else look cheap in comparison. Or, a moderately priced, high-profit margin, the first option can be made to seem more enticing by virtue of its position.
Another discovery of menu engineers, boxes may seem like a simple design choice. Still, the overall aesthetic of the menu, the use of negative space, and the way different items are separated have a big effect on what gets ordered. Boxes are perfect for highlighting a certain dish or a special; often, higher-priced items.
There are a lot of ways of drawing attention to different elements of a menu. A Chef Specials section might occasionally have dishes that the head chef truly loves, but more often than not, the chef specials are just high-profit margin items.
Restaurants don't want you to be able to compare prices easily. These comparisons often allow people to make choices based on money rather than with their stomachs. When you see prices tucked away above or below a menu item instead of all the way to the right with all the other prices, that's a menu engineer at work trying to make it more difficult for you to compare prices.
There's an art to using photos well in a menu. It depends on the type of restaurant, but generally, a few well-crafted photos are huge attention grabbers. Humans are visual creatures, and seeing a photo of the food makes us want that food. Restaurants take advantage of this by putting photos of their high-profit dishes on the menu.
Scientists have found that slower music makes people feel relaxed and comfortable. High-end restaurants use this to their advantage by creating an environment where people forget about the time and order a few more dishes and desserts. Restaurants that have a high turnover want people in and out as fast as possible and play quicker upbeat music to keep people energized.
Like with music, the goal of lighting is to enhance the environment you want to create. Warm, soft lights make people feel relaxed and, therefore, more likely to spend time and money. Harsher, brighter lights keep people busy and moving.
Color psychology has been used for menu and restaurant designs for decades now. For example, red is an exciting color and has been found to increase heart rate and stimulate hunger but isn't very calming. Restaurants that rely on high turnovers, like fast food places, often use many red to get people in and out. Orange makes people happy and cheerful, so it goes well with dessert places. White and brown are soothing colors and are used more in upscale eating establishments.
There really is no difference between Murgh Malai Tikka and Chunks of Buttered Chicken, but the ethnic name makes it sound much better. The same thing is even more true for Italian restaurants. Spaghetti Pomodoro literally translates to tomato noodles from Italian to English, and it's no wonder they stick to the ethnic names.
Restaurants will snatch any advantage they can get, and that includes using your family against you. Gooey chocolate chip cookies might sound great on a menu, but grandma's gooey chocolate chip cookies sound even better. Restaurants usually charge a little more for items that make a family connection, even if it's a lie.
Restaurants and brands are businesses that have realized that partnerships between them can get rewards for both. A great example of this is TGIF's Jack Daniels BBQ sauce. Fans of the beverage like the idea of having one of their favorite drinks in the sauce and are willing not to just order a lot of it but to pay more for it as well.
Scientists have found that too many choices can be confusing for people. More choices mean more deliberation and a higher chance of later regretting not trying something else. The sweet spot seems to be seven, so most upscale menus will keep seven or fewer options per section or page.
Service staffers are trained to know how to get the most out of their customers. One common trick is to recommend the cheaper of two options to gain their trust so that they can sell them something more expensive later. "Oh, the $10 burger is my favorite, so I would recommend it over the $12 burger," is a great way to build trust. When the waiter next recommends an expensive dish or dessert, you are more likely to go along with it.
Good waiters are a mix of amateur psychologists and salespeople. They use a variety of methods to make people spend more than they usually would. A common trick is to recommend a very expensive dish and then suggest a slightly cheaper alternative. The cheaper option seems like a better deal, but it's still more expensive than what the customer might have originally wanted to get.
This is basic human psychology: the rarer something is, the more value it seems to have. You'll be willing to pay more for the limited fish than for regular fish. When you hear that a menu item is 'seasonal' or that it's limited, you are more likely to try it now, before the opportunity doesn't exist anymore. Fast food restaurants that have limited runs of special items use the principle of exclusivity to boost their sales.
Waitstaff understands that for many people, going out is a chance for people not just to eat and relax but also to show off. When you order water, and the reply is, "Flat or sparkling?" With a big smile, it's tough to say just regular tap water would be fine.
It's pretty standard now to get drinks first when you go out. It makes practical sense; drinks get to your table quicker than a meal and let's face it, you're probably going to have a few beverages anyway. Scientifically though, the same loss of inhibition that makes people more comfortable after a drink works to make you order more than you usually would. Or, it allows you to treat yourself and order something expensive.
Literally "mouth amuser" in French, an amuse-bouche is the free, usually small, food items that you get at a table when you sit down. Traditionally, it's to give patrons a sense of what kind of food they can expect, and it's a nice welcoming gesture. Psychologically though, getting something for free makes people feel grateful and, therefore, more likely to spend more.
Table talkers are those little cards that sit on the table highlighting deals or offers. They are the restaurant equivalent of candy at the checkout aisle of a supermarket. The deals are almost always highly profitable to the establishment, and having them right in front of customers all the time makes it more likely that they will impulsively order them.
Most high-end restaurants have a few eye-catching dishes that spark the interest of customers. If you've ever noticed a loud, delicious-smelling, sizzling plate on the way to another table and then asked a waiter for the same, you might have fallen for a trick. Some restaurants will send an attention-grabbing dish around the dining area even if no one has ordered it just to tempt patrons.
The Delboeuf illusion is a well-known phenomenon related to size perception. Basically, the size of the plate has an effect on how much food you think you're getting. Put the same amount of food on a small plate and a big plate, and the amount of food on the small plate will seem like more than on the big plate.
Brunch's popularity has skyrocketed in the past few years. Brunch is great! Eating breakfast food in the afternoon, what's not to love? The thing is, restaurants can charge a lot more for relatively cheap breakfast dishes if they're served for lunch. The drinks are usually the cheapest they can find mixed with concentrated orange juice. Oh, never fall for this next widespread trick!
If you've visited a restaurant that specializes in buffet meals, you must have noticed that the queue often starts with bread and salads. Have you ever wondered why that happens? Well, just so by the time you reach the counter with the main courses, you are already full. So you won't eat a lot, and that'll save them money! Next up, 'The Golden Table.'
Which restaurant are you most likely to enter, the one with no customers or the one in which you can see people sitting and enjoying their food? Most likely the latter, right? But oftentimes, when you set foot inside such a restaurant, you find there are hardly any people inside other than the ones near the windows. This is the trick of 'The Golden Table.' So, from the outside, you get the impression that it's a buzzing place.
Another ploy to attract customers is the strategic placements of the 'Reserved' signs. Not only it gives the appearance that the place is highly in demand, but it also discourages couples from occupying tables meant for four or six people. Anything for business! Oh, this five-second rule will definitely gross you out!
Probably, you'll stop visiting restaurants after learning the 5-second rule. Ready to be disgusted? Often in the kitchens, there is a practice that allows the waiter to pick up dropped food from the floor if it hasn't been on the ground for more than five seconds. Yuck! However, don't be surprised if it extends a few seconds more. We'll never know!
Another common trick for the waiters is to immediately clear your plate as soon as you take that last bite. Why is it done? Well, another of the mind games! Sitting idle with nothing to eat will surely embarrass you. Therefore, you'll end up ordering more food. More food is directly proportional to more money! Next up, a Michelin star deceit!
Closed question tricks are a common affair even in Michelin star restaurants. This works well for waiters serving groups. As soon as you start to speak about, let's say, mocktails or soups, the waiter will frame his question so that you'll have fewer options, and you'll have to order from that only!
Invented by the French restaurants, this trick involves the waiters speaking out the name of the dishes on the menu. But the catch in this is that they'll call out the expensive ones at last. Humans register the dishes called out last easily while forgetting the ones spoken about earlier. So, you'll end up ordering the last and the most expensive thing that the restaurant has on its menu! Coming up next is the 8 menu trick.
Among tricks used by waiters, there is one aspect of the menu that will never correspond with the actual dish. The menu may reveal prices for dishes that are all 100 Gms in weight, but that will never be so, and neither will the waiter warn you. In the end, you’ll find the quantity is much more. The trick here is not to reveal what may be construed by a customer as too much. Oh, did you know that free snacks are a trap?
Who doesn't love and enjoys a mouthful of free snacks? The restaurants use this very weakness of the customers by luring them with free snacks that are sure to make you thirsty. What's then, to quench your thirst, you'll have to order something to drink, whether it's a juice or a coke! A great sale is equivalent to a bigger commission for the waiters!
This next trick is again a great example of manipulating the psychology of a person to make them believe something that did not happen. And, it's funny too! Next time you visit a restaurant, notice that if you ask the waiter to turn down the music, they will approach the sound system and do nothing. However, they'll let you know that they turned it down, and our brain will paradoxically believe that indeed the volume was reduced!
We have already established that recommendations are a way to get food out. In line with this, waiters really don't recommend anything good or bad. Rather, it's a cunning scheme to get rid of a few dishes or sell something that earns them commissions. So, don't listen and just think for yourself!
According to Charles Spence, a professor of experimental psychology at Oxford University, "How much we enjoy our food has a lot to do with the tools we use to eat it." Heavier cutlery is the restaurant's way to subtly remind you that what you are eating is more luxurious and hence more expensive!
The atmosphere and the ambiance in the restaurant are of the utmost importance. To complement the expensive price tags on their menus, restaurants often resort to playing classical music. This is again a trick to make you feel 'elite.' Considering the ambiance, you'll think that the price for the dishes is justified. Yikes!
Allan, a restaurant consultant, talks about another strategy the restaurants use that involves descriptive and ornamental. "Superlative claims—descriptions like 'the world's best burger'—can't possibly be true, and diners will simply ignore them. However, enticing adjectives, like 'line-caught or 'sun-dried,' will feed the imagination and get our taste buds tingling." Last but not least, the trick of suggesting something green...
Peer pressure is a reality, and it stands true for diners too. So, waiters make a point to suggest something green. Naturally, someone in the group will order it, and you, hesitantly, will most likely follow their suit. And it's common knowledge that healthy stuff is generally leaning towards the expensive side. Well, anything for business!
From the moment you walk into a restaurant, the ambiance, the menu, the server, the way the food looks, everything has been carefully crafted to make the restaurant as much money as possible. You can't really blame them, but it's good to be aware of the tricks that they use so that you know how to work your way around it! So, what do you think of these cunning tricks? Leave a comment to let us know, and don't forget to share!