🍝 The Psychology of Eating Out: How to get people to come to your restaurant and spend more money

Learn why we’re all mindless munchers, and what that means for restauranteur success.

Photo by Oleksandr Pidvalnyi

Food is emotional. Anyone who’s been through a break-up can tell you that. So why are restaurateur tactics so often grounded in what’s rational?

In this presentation, we show the power of subconscious decision-making, and what that means for ‘nudging’ diners into coming in and spending more.

Importantly, we also explored how these nudges vary between different customer groups: what will nudge a MeatLiquor diner might not work in Petrus.

By utilising persuasion (and personalised persuasion), you can optimise menus, ambience, and the service experience, as well as the messaging which brings people in in the first place.

Find out:

• 🔴 Why people eat fewer pretzels from red plates;

• 🥦 Why healthy food labels make people consume more calories;

• 🥪 Why people eat more sandwiches when there’s variety

  …and what all this means for making money.

Let us know what you think.

Better yet, share your challenges and we’ll show you how we can apply behavioural science for you.

About Capuchin Behavioural Science

Capuchin is a behavioural science-based research and consulting practice based in London, UK. We help you understand the psychology of audiences, make brand propositions more resonant, and design engaging communications and effective nudges.

Get in touch and find out how we can help you.