Going to bars or restaurants is, for most people, synonymous with leisure and conviviality. But behind employee’s friendliness and the welcoming environment can hide subtle strategies that lead customers to spend more than they had planned. Small details, seemingly harmless, are part of techniques studied at detail.
The menu as the first “bait”
According to the Business Insider Economics Portal, one of the most frequent practices starts at the menu. Many establishments choose to remove the euro symbol with the price. This choice is not innocent: without direct reference to money, the value is perceived as lighter, reducing the psychological resistance to the expense.
This technique even has a proper name, “Menu Engineering”, and has become common in both major international chains and small neighborhood restaurants. The goal is simple: to create a sense of naturalness in the act of choosing, without the customer thinking too much about the wallet.
The Power of Words
Another widely used feature goes through the way employees suggest new consumptions. Instead of asking just “Do you want another drink?”, Resort to more elaborate phrases, such as “I bring the wine in a cooler glass?”. The sophisticated and attentive tone gives the feeling of extra care, but has a clear effect: increasing the likelihood of the customer accepting.
Sell more without realizing
The so -called “Upselling Sale” is another frequent weapon. It consists of suggesting more expensive versions of the same product, whether a premium brand gin or a cocktail with unique ingredients. The customer feels that he is improving the experience, but the result is always an increase in the final amount of the account.
In other cases, the occasion also weighs. When the customer mentions that he is celebrating a birthday or a special date, it is common to insist on recommending bottles or more expensive options, associating the idea of party with high consumption.
The hidden function of the appetizers
Entries offered in many bars also have a strategic role. Olives, chips or dry fruits are almost always salty, naturally stimulating thirst. Result: Beverage consumption increases, extending time to the table and raising the amount to pay at the end.
Even when the law prevents a customer from consuming more strong alcohol beverages, some establishments suggest “light” alternatives such as beers or mojitos, so as not to fully lose consumption.
An engineering designed in detail
All of these elements show how psychology is present in the operation of bars and restaurants. As the price appears printed on the menu as a simple question is asked, nothing is left at random.
According to experts cited by the international press, these techniques reduce the so -called “mental friction”, that is, the immediate awareness that money is spent. The less the consumer thinks of the cost, the more likely to spend the more.
More conscious decisions
Knowing these mechanisms does not mean leaving restaurants, but being more attentive. Realizing that certain practices aim to increase the invoice, the customer can decide more rationally and maintain control of their budget.
The highest final accounts are not just the result of the appetite or the desire to celebrate: they are often the result of carefully planned stimuli, according to the.
The balance between pleasure and consumption
Nonetheless, these strategies also show the importance of the environment in restoration. The customer does not only pay food or drink, but the complete experience. Knowing how to distinguish between what is pleasure is and what is manipulation is the key to continuing to enjoy without being deceived.
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