When setting the cost of meals in catering establishments, it is necessary to take into account psychological factors. This is due to the fact that in the minds of visitors there are so-called established cliches that affect the perception of the restaurant’s pricing policy. A psychological approach will allow the establishment to make a good profit.
Unrounded prices
Psychologically, unrounded prices are perceived by customers as lower than those ending in zero. This practice has become widespread. For example, the price of a dish should be $9.95 instead of $10. The difference is small, but the effect is noticeable. In addition, the unrounded method allows for a smooth increase in prices, unnoticeable for the restaurant’s customers.
Internal accountant
Most consumers audit their spending. depending on the need:
Mandatory.
Entertainment.
Social.
An example will help you understand this. If a person decides to have dinner at a café after work instead of at home, he will classify america phone number list these expenses as “Mandatory”. Then the price will matter to him. He will carefully choose the place and study the menu thoroughly.
Spending on entertainment is perceived as easier. That is why the same person will spend significantly more if he goes out to a restaurant with friends on Sunday evening.
Relative price perception
People are used to comparing prices. They usually go where it is more profitable. If a new restaurant has opened nearby, you should definitely study its prices.
If you are not ready several categories to reduce prices, you must provide customers with high-quality service. The quality of the food must also be high. Then they will be fully justified, and visitors will not have a question about what they are overpaying for.
Time and place factor
This psychologica several identifying competitors categories l cliche affects two aspects: place and circumstances. Let’s adb directory look at an example. A person is ready to overpay for a hamburger and soda at a stadium or a theater, but absolutely does not want to pay more at a nearby restaurant. He easily parts with money while on vacation, but counts every penny upon returning home.
