Menu Design Trivia 3 — Questions and Answers
Question 1: Which psychological principle explains why guests tend to order the second-cheapest wine on a menu?
- Anchoring bias (Correct answer)
- Decoy effect
- Social proof
- Loss aversion
Correct answer: Anchoring bias
Anchoring bias causes guests to judge the second-cheapest option as a safe middle ground relative to the most expensive anchor.
Question 2: What is a 'phantom menu' in the context of restaurant marketing?
- A menu with invisible ink
- An online-only menu not available in-store (Correct answer)
- A menu used only by staff
- A menu for ghost kitchens
Correct answer: An online-only menu not available in-store
A phantom menu offers items exclusively online or via delivery apps that differ from the in-restaurant menu.
Question 3: Which font characteristic is most important for readability on a printed restaurant menu?
- Font color
- Font weight
- Font size (Correct answer)
- Font style
Correct answer: Font size
Font size is the primary factor in readability, with most menu designers recommending a minimum of 12pt for body text.
Question 4: What does 'menu fatigue' describe in the restaurant industry?
- Staff exhaustion from reciting specials
- Guest overwhelm from too many choices (Correct answer)
- Outdated menus that need replacement
- Reduced sales of older menu items
Correct answer: Guest overwhelm from too many choices
Menu fatigue occurs when guests feel overwhelmed or dissatisfied after choosing from an overly large selection of options.
Question 5: In a traditional French fine dining establishment, what type of menu offers a set price for a complete meal?
- À la carte
- Table d'hôte (Correct answer)
- Tasting menu
- Chef's menu
Correct answer: Table d'hôte
Table d'hôte is a set-price menu with limited choices, contrasting with à la carte where each item is priced separately.
Question 6: Which menu item placement strategy uses 'bookending' to guide guests toward mid-range options?
- Placing the cheapest item first
- Placing expensive items at the top and bottom (Correct answer)
- Listing items alphabetically
- Using a prix fixe structure
Correct answer: Placing expensive items at the top and bottom
Bookending places high-priced items at the beginning and end of a list so mid-priced items appear more reasonable by comparison.
Question 7: What is the primary purpose of using box outlines or shading around certain menu items?
- Aesthetic decoration
- Drawing attention to high-margin items (Correct answer)
- Indicating allergen information
- Marking vegetarian options
Correct answer: Drawing attention to high-margin items
Visual callouts like boxes and shading are used to highlight high-profit items and guide guests toward those selections.
Menu Design Trivia 3
Which psychological principle explains why guests tend to order the second-cheapest wine on a menu?