Why Restaurant Menu Engineering Is a Behavioral Science

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Why Restaurant Menu Engineering Is a Behavioral Science

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In this episode of Restaurant Business with Fexingo, Lucas and Luna explore how restaurants use behavioral science to design menus that boost profits. They break down the psychology behind eye-scan patterns, decoy pricing, and strategic placement—using real examples from Danny Meyer's Shake Shack and Gordon Ramsay's restaurants. Discover how a $2.50 price difference on a burger or a strategically placed dessert can increase average check size by 18 percent. Perfect for independent operators and hospitality pros looking to optimize their menu without adding a single dish. #MenuEngineering #BehavioralScience #RestaurantProfitability #DannyMeyer #ShakeShack #GordonRamsay #DecoyPricing #EyeScanPattern #MenuDesign #AverageCheckSize #Hospitality #IndependentOperators #FoodService #Business #FexingoBusiness #BusinessPodcast #RestaurantStrategy #PsychologyOfMenus Keep every episode free: buymeacoffee.com/fexingo

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