An upscale hotel in Amsterdam sells a hamburger for about $20. That probably isn’t much out of line with similar meals at big-city hotels, but this establishment uses an interesting technique to make its prices seem a bit more justifiable. […]
The menu designer for an Austin restaurant, Roll On Sushi Diner, must be a Neuromarketing or Brainfluence reader. A while back, I identified sushi-style pricing as being the worst possible approach because each tiny bite is a separate pain point (see Painful Sushi and Other Pricing Blunders).
Compelling, emotion-rich adjectives can give bland copy a major boost in effectiveness. (Just like the start of that sentence!) I was reminded of this while viewing a Panera menu. Which do you think sounds more appealing:
Now that you followed my advice in Convince With Simple Fonts and eliminated complicated fonts from your websites and printed material, I’m going to tell you that there is one situation where fancy, hard to read fonts can actually […]
Imagine two restaurants, one of which sold only french fries as a side dish and another that sold both french fries and salads. Which would sell more fries? While logic might suggest that the salad would poach some of the side dish business, new research shows that adding a salad to the menu INCREASES sales of the less healthy fries!
Neuromarketing readers are used to human behavior being hard to predict and sometimes seemingly inexplicable. In Decoy Marketing, we showed how adding a less-capable product to one’s mix could boost sales of a better product priced the same or a bit more. And Compromise Marketing demonstrated how adding a new, more costly product to the lineup could increase sales of the previous top of the line model. But one has to admit that adding a salad to boost sales of french fries seems counterintuitive. Here’s what the researchers found: […]