clock menu more-arrow no yes

Filed under:

Menu Dissections

Author William Poundstone dissects Balthazar's menu to illustrate how restaurants are all subtly encouraging their customers to spend more. Menus typically highlight puzzles (high profit but unpopular items), place pricey items near the over-the-top expensive "anchor" dish (to make them seem bargains), and relegate affordable regular favorites to menu Siberia. [NYM via Eater NY]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day