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Do Restaurants Serve Fresh Juice or Bottle Juice?

Fresh juice is blended from fruits and vegetables and is immediately served to customers whereas bottled juice is usually treated to kill pathogens and to extend its shelf life. Many restaurants nowadays serve fresh juice because many people are cautious about their healthy life. Bottled juices are pasteurized by boiling it for 45 minutes at 110 degrees delicious. This process renders the juice free of impurities, but it loses most of its nutrients. Fresh juices contain most of the nutrients obtained from the fruits and vegetables.

If a person is tired of all the processes that juicing entails, then the person can obtain the fresh juice at restaurants. People are usually busy in today’s world such that getting time to eat during work hours can be almost impossible, thus it is easier for a person to reach out to the nearest restaurant and get fresh juice. Juicing is healthy because it ensures the body gets proper nourishment which is important for the immune system. Restaurants provide a wide range of fresh juices from fresh vegetables and fruits. Examples of fresh juices served at restaurants include lemon, banana, tomato, carrot, orange, strawberry, cucumber, blueberry, cabbage, and apple. These juices are mixed according to a person’s preference of taste.

   

Fresh juice deteriorates quickly, and thus many restaurants prepare it on order. Restaurants prepare juice that will last for only a day to avoid spoilage of juice. Many clients prefer having a fresh juice that has been prepared on the spot. Many restaurants provide fresh juices, smoothies, and power shakes made from fresh vegetables and fruits. Fresh juices do not contain preservatives, artificial sweeteners, flavored syrups, concentrates, or hidden dairy products or sorbet. Restaurants offering fresh juices ensure that the customer makes a choice on the fruits and vegetables to be included in the juice.

Restaurants usually have commercial grade juicer machine here is another great guide about different type of juicers. A restaurant that uses a cold press low commercial grade juicer is way better than any other restaurant. This is because this juicer maintains a high level of nutritional value, flavor, and taste. A cold press juicer uses low speed and no heat is applied meaning all the nutrients in the fruits and vegetables are not destroyed. Restaurants are now using this type of juicer because of the nutritional advantage that it offers.

It is important to be served the juice in a can or glass, but some restaurants store their fresh juice in bottles for branding. Fortunately, it will be indicated on the bottle “cold pressed” to ensure a client is aware of the process that was taken to prepare the juice. The fresh juice packed in a bottle is different from the bottled juice because the bottled juice is prepared under high-speed centrifugal juicer. The bottled juice is prepared with high-pressure processing and heat is involved.

With proper refrigeration, the fresh juice can last up to 72 hours after being pressed and packed in the bottle. Therefore, a client can purchase more than one bottle of fresh juice from a restaurant and place it in the refrigerator and refill the bottle after two to three days. Fresh juice is important because the nutrients in it protect the body against infections and improve a person’s immune system. Bottled juices are mostly found in stores and supermarkets. Restaurants serve fresh juice and customers are appreciating it because they can maintain their health life anywhere, not necessarily at home. Many people who are working are now going for lunch breaks at restaurants for fresh juice because it is affordable and healthier than eating junk food. Fresh juice served at restaurants is served with etiquette and professional personnel who ensure that a customer is satisfied.

How Restaurants Manipulate Menus To Make You Spend More Money

One patron who dined at a top restaurant once had the audacity to ask why he was charged top dollar for a bottle of water. The answer was astounding as it was unexpected-the water was imported. Surprisingly, he had ordered willingly and without the slightest peak at the menu; after was its just water. It has now been revealed that use certain techniques to make a customer order whereas most customers believe they do so by choice, hunger, or because it is a favorite.

There is psychology between a menu design and what we order which is what menu design technicians exploit. Here’s how restaurants manipulate menus to make you spend more money.

1.  Limited choice

There is a psychological theory known as the paradox of choice. It states that the more options available to an individual, the more anxious the individual gets. Gregg Rapp, a restaurant menu engineer, says the lucky number is seven; seven options per food category, seven tops, etc. Beyond that and the customer will get confused and pick what he usually has all the time. However, a well-designed menu with just the right number of choices will make a customer try something new and most likely more expensive.

2.  The Golden Triangle

Experts analyzed the way our eyes moved through a menu and realized a consistent pattern they came to call the Golden Triangle. Their results found that people’s eyes first focus on the middle of a menu then the top right corner and finally, the top left corner. It is in these places that menu engineers place foods with the highest profit margin. Experts also realized that creating space around items like putting them in boxes or other separations pulls the eye. This is known as putting an item in a negative space.

3.   Hidden prices

Crafty hoteliers know that everyone antagonizes over cost when eating out. They’d rather put the price in a very inconspicuous manner to make the dinners focus on the food more than the cost. Rapp recommends putting the price at the end of an item description without the $ sign or other sign and in exactly the same font as the description. This kind of softens the price and is said to encourage customers to spend up to 30 times more than they anticipated or budgeted for.

4.  Use of nostalgia

“Grandma’s apple pie”, “wholesome”, “and traditional” are terms used to describe dishes in almost any restaurant. Alluding to the past has been known to trigger happy memories with family, tradition, culture, or one’s nationalism. “They don’t make them like they used to” is also another popular nostalgic phrase. Nostalgia acts like a blast from the past supposed to load a dish with irresistible emotional resonance.  If a customer has that one meal that brings back good memories, the restaurant is sure to hook such a fellow because they will always settle for that “grandma’s chicken soup.”

5.  Decoy dishes

Anyone eating or dining out at a restaurant expects to get value for money. Though the value is relative, there are meals considered expensive and others worth the buck. Icing to the class of the restaurant, more expensive items are placed at the top of the menu. This makes the rest of the dishes appear worthy and that’s where pockets start to bleed cash.

Conclusion

These are just a few tips as there are much more, for example, usage of color and fancy language in the menu of a restaurant. Some menu items may actually be genuine but as long there is business competition to deal with, more and more customer will still fall for these obvious but very well camouflaged tricks.

Introducing Woodland Austin

We know that you love your Food! So it must be important where you must eat then?

Well guess what?

This is for all those Restaurant Owners that like to know what their customers want. So we have decided to introduce our ideas and techniques to make your restaurant the place that everyone would like to visit.