Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Menu Engineering Is a Behavioral Science
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how restaurants use behavioral science to design menus that boost profits. They break down the psychology behind eye-scan patterns, decoy pricing, and strategic placement—using real examples from Danny Meyer's Shake Shack and Gordon Ramsay's restaurants. Discover how a $2.50 price difference on a burger or a strategically placed dessert can increase average check size by 18 percent. Perfect for independent operators and hospitality pros looking to optimize their menu without adding a single dish…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.