By Diana Hsieh
I was fascinated by this NY Times article on the psychology of restaurant menus. I can see the subtle sense in many of their recommendations, such as eliminating dollar signs and highlighting special dishes. Then there's the classification of diners:
Susan Franck, vice president of marketing for the chain, said she was intrigued about the four types of diners Mr. Rapp had identified. The customers he calls "Entrees" do not want a lot of description, just the bottom line on what the dish is and how much it is going to cost. "Recipes," on the other hand, ask many questions and want to know as much as they can about the ingredients. "Barbecues" share food and like chatty servers who wear name tags. "Desserts" are trendy people who want to order trendy things.I'm very much an "entree." In fact, I just can't imagine being anything else! What are you?