Food Truck Menu Psychology: 5 Tips!

Posted on 08/11/2022 by FTB

What is your Food Truck's most effective marketing strategy? A carefully crafted menu promotes your offerings and can boost sales at your business. Did you know that your menu will only be perused by customers for an average of 109 seconds? An examination of the profitability and popularity of your menu items is necessary before you can use menu psychology to make the most of your Food Truck menu. In this blog, we’ll discuss 6 tips of menu psychology that will lead your Food Truck customers to order what you want them to.

DON'T USE DOLLAR SIGNS

This is the most important tip of menu psychology: do notuse dollar signs ($) on your Food Truck menu or menu board. Customers are compelled to pay attention to the item's price rather than the item itself. Moreover, customers are reminded that they are spending money, which can even give the impression that they are spending more than they actually are. Remove the dollar sign to soften the pricing.
ITEM PLACEMENT

The center, top right corner and top left corner should all contain the things you wish to sell. These three locations are collectively known by psychologists as The Golden Triangle. A diner's eyes usually land here first. It's a good idea to include something really alluring or your unique food truck meal there.
BRACKETING

Bracketing is a trick for a dish that comes in two sizes. The "smaller" size will cost a supposedly less expensive $12, but the "bigger" size will cost more, like $25. The buyer won't know exactly how much smaller the tiny amount is, but because it is cheaper, it will still appear to be the best deal. In actuality, the "smaller" piece may be the one you intended to sell the entire time. This strategy increases the appeal of the meal item by giving customers the impression that they are selecting a dish with good value.
BE DESCRIPTIVE

Be selective and descriptive in your language use. This information will be used by many diners to inform their final choices. Customers are more likely to be satisfied with their meals when menu labels are descriptive, and enticing descriptions can help make up for expensive prices.
USE COLOR

Color has emotional and psychological effects on people, so pick your color scheme wisely. Red, yellow, and orange are vivid colors that attract attention and stimulate the appetite. Using this, you may draw attention to particular sections of your menu and establish a hierarchy for the structure. To strengthen associations, you can also coordinate your color scheme with the subject of your restaurant. If you want to learn more about color psychology, you can read this blog.
LIMIT THE CHOICES

According to the paradox of choice, the more options we have, the more anxious we get. Food Truck owners should keep category options to no more than seven items, according to psychologists.