Six ways in which restaurants use menu design to make diners spend, spend, spend
Menus vary in appeal as much as restaurants themselves, so we were intrigued when we read William Poundstone’s new book, Priceless: The Myth of Fair Value (and How to Take Advantage of It), and learned that menus are often designed to sell—wait for it—food. With some of the author’s tactics in mind, we took to the streets to see if Toronto’s restaurants used the same tricks. Turns out most menus have as much design savvy as Lindsay Lohan does fashion sense, ranging between unsophisticated and completely unoriginal. We did manage to find these examples that illustrate Poundstone’s rules.