Menu Psychology

Your Menu Is Leaving
Thousands on the Table

Guests spend 109 seconds reading your menu. In that time, psychology decides what they order. We engineer menus that guide every glance toward profit.

15-25%

F&B Revenue Increase

109 sec

Average Menu Read Time

2-4 weeks

To Implementation

The Science

Psychology That Prints Money

These aren't opinions. They're proven behavioral triggers we engineer into every menu.

The Golden Triangle

Eyes naturally scan menus in a predictable pattern. We place your highest-margin items exactly where guests look first.

+18% selection rate on featured items

Price Anchoring

Strategic placement of premium items makes your target dishes feel like great value by comparison.

+22% average order value

Decoy Positioning

Carefully designed options that make your profitable items the obvious "smart choice."

+15% profit margin per order

Sensory Language

Descriptions that trigger taste, smell, and emotion. Words that make mouths water and wallets open.

+27% on described items

The Difference

Same Items. Different Revenue.

Before

Grilled Chicken - €18

Caesar Salad - €12

Pasta Carbonara - €16

Fish of the Day - €24

Average order: €17.50

OPTIMIZED

After

Pan-Seared Chicken Supreme

Free-range breast, herb butter, seasonal vegetables

€18

Classic Caesar

Crisp romaine, aged parmesan, house-made croutons

€12

Signature Carbonara

Bronze-cut pasta, guanciale, farm egg yolk

€16

Chef's Pick

Catch of the Day

Line-caught, prepared to your preference

Market

Premium

Average order: €24.80

+42% increase

The Process

From Audit to Revenue in 5 Steps

Menu Audit

We analyze every element: layout, pricing, copy, psychology gaps

Strategy Brief

Prioritized recommendations with projected revenue impact

Redesign

New menus engineered for profit, not just aesthetics

Staff Training

Your team learns to present and upsell naturally

ROI Review

30-day performance tracking and optimization

Real Numbers. Real Impact.