"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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