Re: Restaurant: Joy, Hyères, (France)
Posted: Mon Mar 27, 2006 10:16 am
The people who study these things for a living claim that the shorter the restaurant name, the better its chances for success. (aja, nu, otto, per se are just a few examples of this principle in action) These are the same types of people who charge large amounts of money to tell owners where to place things on the menu, for maximum profitability.
Yes, studies show that where items are placed on a menu have a profound effect on how many times people choose them. Ever see a box drawn around a menu item? (well come to think of it, it would be hard to do on the blackboards over there...) You can bet the boxed items are the ones that deliver the most profit dollars to the operator.
Not that you asked or anything.
Yes, studies show that where items are placed on a menu have a profound effect on how many times people choose them. Ever see a box drawn around a menu item? (well come to think of it, it would be hard to do on the blackboards over there...) You can bet the boxed items are the ones that deliver the most profit dollars to the operator.
Not that you asked or anything.