Suggestions for how to sway restaurant-goers to choose healthier options are coming from an unlikely source – a food marketing professor at Cornell University. Brian Wansink recently published a study in the International Journal of Hospitality Management suggesting that restaurants could use basic graphic design techniques and menu planning to prompt people into choosing the healthier options on their menus. His study reveals that many menu options are chosen more often based on their location on the menu and on how the dish is described. For example, options at the top and bottom of columns sell by 25 percent more and dishes described as “Chef’s Recommendation,” or similarly, have shown to sell for 28 percent more.
For more on this study, see The Atlantic’s article here.