“Menu designers have found… many ways of getting you to order what the restaurant wants you to order.”

"Menu designers have found... many ways of getting you to order what the restaurant wants you to order."Francis Lam talks about William Poundstone’s book Priceless: The Myth of Fair Value and How to Take Advantage of It.

"As he spoke, I recalled the lessons I learned on menu layout in culinary school, most of which revolved around the Prime Objective: make people forget about money."

Read article at Salon>>

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