The food service industry has significantly low profit margins which create the need to implement behavioral strategies that target the consumer's decision-making process. In this episode, we discuss findings from studies that offer solutions to this problem.
Traditional menus are cognitively taxing for consumers. Making a choice can be a frustrating task that reduces the number of items purchased or amount of money spent. Non-traditional menus like chalkboards and tablets are becoming more and more popular in the United States, and restaurants may be seeing significantly higher profit margins as a result.
Listen to this episode to learn about anchoring consumer choice on non-traditional menus.
