Menu Design Trivia 3

Question 1

Which psychological principle explains why guests tend to order the second-cheapest wine on a menu?

Accepted Answer

Anchoring bias

Answer

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?

Accepted Answer

An online-only menu not available in-store

Answer

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?

Accepted Answer

Font size

Answer

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?

Accepted Answer

Guest overwhelm from too many choices

Answer

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?

Accepted Answer

Table d'hôte

Answer

Table d'hôte is a set-price menu with limited choices, contrasting with à la carte where each item is priced separately.

Menu Design Practice Test