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Menu Revamps, the New Way to Squeeze Dollars Out of Diners

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In these tough times, restaurants are looking at every possible angle to try to get the most out of diners feeling the pinch. Today Eater NY takes a look at the new front in the battle of restaurants v. the Great Recession: menus. A couple of weeks ago New York Magazine ran an item on William Poundstone, an author and marketing whiz who dissected the psychological triggers built into menus. And today, the New York Times joins in on the menu beat, noting that restaurants across the country are switching up their styles to squeeze every possible penny out of ever cash-strapped diners.

The Secrets, The Tricks Over At Eater NY>>>

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