Tag: gregg-rapp
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The Psychology of Restaurant Menus
Type, colour, currency symbols and vivid adjectives: all items to pay attention to when designing menus–but not for aesthetic reasons. Subtle changes to menus can influence our restaurant decision-making, as is made obvious by Sarah Kershaw’s excellent article on the psychology of restaurant menus. (If you’ve read the articles in my previous post on this topic there…
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Menu Consultants (or: Tips to Hack Restaurants)
A short piece in Time profiling Gregg Rapp: a “menu engineer” who optimises restaurant menus to maximise profits. The first step is the design. Rapp recommends that menus be laid out in neat columns with unfussy fonts. The way prices are listed is very important. “This is the No. 1 thing that most restaurants get…