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While customers are getting high-tech with their smartphones and their coupon sites, restaurant owners are studying human behaviour, employing "menu engineers" to get diners to spend more.
"They are basing a lot of things they price on what is found in psychology," says William Poundstone, the Los Angeles author of "Priceless: The Myth of Fair Value (and How to Take Advantage of it)."
Being aware of how restaurants try to make diners fork over a little more cash can make them even more food-savvy when they go out to eat. Here are sneaky ways restaurants try to wrangle money from patrons — and how to watch out for them.
Source: Business Insider via Bankrate.com
Nov 12, 2012