How Emotional Menu Descriptions Affect Your Customer’s Appetites: Insights from Psychology and Neuroscience – Menu Engineering Part 4

Mar 20, 2023 | Branding, Menu Design, Menu Engineering, Restaurant

The psychology of emotional menu item descriptions is a powerful tool for restaurants looking to create a more compelling and memorable dining experience. By incorporating emotional language, storytelling, sensory language, and authenticity into their menu descriptions, restaurants can engage diners on a deeper level and create a connection that goes beyond mere words on a page.

How simply improving a restaurant’s social media image could immediately impact the bottom line

Feb 5, 2022 | Branding, Restaurant

“That looks good!”How is it that you are able to judge the taste of something by looking at it?That's the power of a great image!Here are some quick and easy ways to help capture the attention of...

Menu-priming and the art of storytelling, and how restaurants can guide and pre-condition guest experiences – Menu Engineering Part 3

by Andre Ivanchuk | Jan 25, 2022 | Menu Design, Menu Engineering, Restaurant

“Story is what makes us human, not just metaphorically but literally. Breakthroughs in neuroscience reveal that our brain is hardwired to respond to story; the pleasure we derive from a tale well-told is nature’s way of seducing us into paying attention to it.”¹ The...

Experience of something is the opinion of one, how restaurants and retail can influence and shape the ideal desired result to win and retain customers

by Andre Ivanchuk | Jan 6, 2022 | Branding, Menu Engineering, Restaurant, Retail

The experience of something is personal. Often filtered through one’s beliefs, expectations, memories and opinions. The experience of something is not the creation or curation of space, time and sensory stimuli – done so by a restaurant, a venue, an organization. The experience of something is what the goer, attendee or participant experiences as a result of being in (and have gone through) a designated space, over time, having at least one of their senses stimulated.

How improving restaurant menu descriptions may boost sales an astonishing 27%, increase perception of quality, and actually influence human behavior – Menu Engineering, Part 2

by Andre Ivanchuk | Dec 26, 2021

Menu items with good descriptions outsell others by 27%. Descriptions that use expressive language that paint a vivid picture in the minds of consumers have a powerful effect on purchase decisions.

Exploring new spaces and blurring traditional restaurant lines; BurgerFi’s consumer tech and hybrid food halls, Smokey Bones’s casual drive-thru, and TitTok’s virtual dining – investing in growth

by Andre Ivanchuk | Dec 22, 2021

The past several years have shaken every industry, challenged all imaginable processes, exposed all hidden weaknesses – especially in the hospitality and food-and-beverage space. What we are seeing happening today was only a matter of time before we would find restaurants in a similar predicament – pandemic or not.

Who else wants a menu that shows and sells like an advertisement, a billboard, a social media feed? – Menu Design & Engineering, Part 1

by Andre Ivanchuk | Dec 21, 2021

It is nearly a 100% certainty (as long as a table is available) when someone comes into a restaurant they will purchase something. The question then becomes ‘what will they order, and how much will they spend?’. From an operational perspective, what impact will their purchase make on the restaurant’s profitability.

[Latest Study] Two-word subject lines outperform, simple email tactics for your restaurant’s next email marketing campaign

by Andre Ivanchuk | Dec 17, 2021

Subject lines with 2 words were clear winners. Outperforming all others. Averaging a 34% open rate. Compared to an overall average of 25% – the 9% increase may translate to a substantial impact to email marketing goals

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