"The techniques restaurants adopt to
make customers part with their cash have been revealed.
The top tricks are using a specials
board to charge a premium for old food, set menus and targeting women
The techniques, featured in UK food
magazine Olive, also include manipulating menus by putting items the
restaurant is keen to promote in the right-hand corner, which draws the
eye. French terms were often used to make dishes sound more exotic and
justify a higher price tag."
My comments are:
1. Maybe the writer has never heard
of marketing! I mean every business tries to put their wares in the
best possible light.
2. I don't know many restaurants
who sell "old food", however it is natural to try to use all food prior
to it's use-by-date. It is just good business practice, especially in
this tough market.
I will bet anything that even the
writer has rehashed something in his or her career! However, unlike a
rehashed story, if the food is 'off' or 'old' then no self respecting
restaurateur is going to offer it to his clientele. Oops, I used a
couple of French terms, sorry, I meant customer and food place owner of
course. I was just trying to make my story more attractive.
The words restaurant and cafe, both
have their deriviatives in the French language and suddenly I am pressed to find an
alternative word. I would hate to be accused of dressing up my story!
3. As for desserts, if restaurants
only targeted women my guess is that they would be cutting out half of
their market. I recall in my restaurant we made desserts appealing for
people who liked ... well desserts, actually.
Well, that is it. I have said my
piece. Over to you!