Menu Science: The Subtle Ways Restaurants Get You to Spend More

Workplace Ethics
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Workplace Ethics
Spending time with your relatives, family, friends, or colleagues enhances bonds and interaction. During this period, most people arrange for dinner in their favorite restaurants offering foods they love. Going for dinner means a person has money to cater to the cost incurred. However, sometimes after going for a casual dinner with your friends or relatives, you may realize you have spent more than you planned. Being offered the daily special, the order of words, and background music are common reasons people spend more on dinner than they had planned. Even though individuals find themselves eating more regularly, the menu is another significant, influential aspect of restaurant dining that most people overlook. Each detail of a menu is totaled to impact anything you eat, how you feel about it, and the data you share with others to make them return and come with friends later.
I have gone through the article "Menu Science: The Subtle Ways Restaurants get you to Spend More," written by Stephanie Bank in 2018, which analyzes factors that restaurants apply to change customers' behavior toward food choices. As a result, I will analyze different points based on ethics. One of the questions I will address involves the ideals, consequences, and effects at stake. In this scenario, two points solve this concept. The price labels of food are presented to customers in several styles, which sometimes makes it hard for customers to understand the prices. For instance, labeling prices as $15 instead of 15 can influence the spending habit of customers. Studies have shown that eliminating tiny aspects that remind people they are dealing with money can make the prices unobtrusive, encouraging spending (Bank, 2018). Labeling the prices in such a way confuses clients when requesting orders or making payments for food commodities.
On the other hand, the choices in the menu available for customers can positively or negatively influence a person's spending habits. For example, long listed menu increases the complexity for customers to decide what to consume faster. As a result, the client may end up unsatisfied with the restaurant menu and the whole management. The effect can be harmful as it can lead to loss of consumers, affecting the restaurant's ability to maximize profit and sales. However, most menu engineering tends to increase the spending habit of the customer. Menu engineering argues that it allows restaurants to evaluate menu pricing by using food costs and data sales to offer guidance for features to appear on the menu price. Restaurants use this strategy to increase profitability by enticing customers to buy more.
I do not see restaurants violating any moral rights by using menu engineering. To come to this agreement, I first read what moral rights entail. Moral rights refer to the individual's right, which connects the developers of a work to their work. Restaurants do nothing wrong by utilizing the menu engineering strategy to make the product they offer customers more appealing. They are not giving false information concerning their prices, but they are only using reverse psychology to influence customers' purchasing habits.
Their reverse psychology entails presenting prices subtly that effectively work their way. This process is similar to advertisements people hear or see on the radio and television. Restaurants influence customers by puttin...