Magic Numbers: Psychological Aspects of Menu Pricing
- 1 August 1982
- journal article
- research article
- Published by SAGE Publications in Cornell Hospitality Quarterly
- Vol. 23 (2) , 70-75
- https://doi.org/10.1177/001088048202300223
Abstract
Formula-based pricing strategies are more prevalent in thefood-service literature than in restaurant operations, a studyreveals.What are the magic numbers that stimulate sales—and why are restaurateurs more likely to employ"psychological" pricing techniques than formulas?Keywords
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