Sales Tactics Used by Restaurants – Webtekno

Everywhere we turn our heads, we come across a marketing activity. Both advertising, promotion and promotional activities to trap us is located there.

These marketing tactics are so diverse that even if we don’t fall into one of them Somewhere we fall into the trap of another. Restaurants also host many marketing tactics, even if we are not aware of them. If you’ve wondered what restaurants do to trap us, let’s start looking at some tactics.

First of all, even the smallest detail is taken into account in menu design.

Everything from where the products are located in the menus to issues such as the use of visuals completely strategically being selected.

For example, thoughtfully designed menus with photos the most profitable and popular dishes in prominent places is positioned.

In addition, studies have shown that menus with product images are more effective than menus without visuals. perceived as cheaper detected.

For this reason restaurants Depending on what kind of perception they want to create designs menus.

For example, they play with our perceptions with a tactic called the anchor effect!

To put it simply, this phenomenon we call the anchor effect is Anchoring the customer’s attention taking.

The fact that a high-priced product is included in restaurant menus, preferably in the upper left corner, is not to sell that product, but to encourage you to do so. get used to high prices It is consciously preferred.

In this way, restaurants first make you see an expensive price and then show you other prices. They are trying to make it come cheap.

This is also mentioned in the marketing literature “anchor effect” is called.

In pricing, psychological techniques that we are all familiar with are used.

I guess we all learned these. For example, by writing 19.99 TL instead of 20 TL, you can make the price higher. the impression of being low is being created.

Or conversely, if a restaurant wants to present a more upscale image either nothing or particularly modest prices may choose. So, this part is partly about the target audience of the restaurant and the image it aims to create.

In addition, set menus that combine drinks, dessert and main course create the perception of a better opportunity, aiming to sell more products and increasing the average order value.

A marketing strategy is included in every aspect of the communication the staff establishes with you.

Restaurants advise their staff on how to communicate with you. serious training gives.

Simply put, waiters are more helpful to customers. by recommending expensive products or by-products trying to increase sales.

In addition, the direction of communication with you is often aimed at encouraging the customer to buy something. on manipulating is happening.

For example, after you place your order “What would you have as a drink?” the question is, It sounds like you were already thinking about buying drinks. It is asked like.

“Would you like a drink?” in its place “What would you have as a drink?” This is exactly the difference between the question. Since the answer to the first question is very simply either “yes” or “no”, it does not involve any manipulation. But An obvious guidance in the second question has.

Even the colors used in the restaurant serve a purpose.

The atmosphere of the restaurant is used From colors to lighting It is designed with great thought in every detail to serve a purpose.

For example, in most fast-food chains red Could it be a coincidence that it is used? No it is not!

The reason why the color red is used in such restaurants is that red attracts people. incentive to take action to do.

This chain, which aims to sell to more people quickly, also uses red as your order and eat quickly and uses it to leave the restaurant to make room for new customers.

In summary, restaurants can only benefit from various strategies, including those we have mentioned in this content. make more sales aims. Keep your eyes open!

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