Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
The Hidden Math of Restaurant Menu Pricing
Menu prices are more science than guesswork. In this episode, Lucas and Luna unpack the psychology and arithmetic behind pricing, from charm pricing to the decoy effect, and why a $19 pasta outsells a $21 one. They walk through real-world examples like the $9.50 burger trick and the Goldilocks principle of menu tiers, and explain how a small change in price presentation can lift margins without changing a single ingredient. If you've ever wondered why your favorite dish costs $18.95 instead of $19, this episode reveals the thinking—and the data—behind the numbers.
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The skinny
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