The article explores the clever tactics employed by restaurants to extract more money from customers. It highlights how restaurants intricately design their menus to influence quick decision-making, as research indicates most people decide what to order within 90 seconds. This understanding allows eateries to use menu strategies that capitalize on haste, lessening the likelihood of thoughtful consideration and encouraging additional purchases.

Another tactic mentioned is the omission of prices on menus, particularly in upscale restaurants. Customers, when not seeing a price tag, might perceive their choices as less concerning financially, which can lead to ordering more expensive items without the immediate realization of their costs. This manipulation of customer psychology is well understood by restaurants aiming to maximize their revenue without overtly alarming patrons about expenses.

Lastly, the article emphasizes the presentation of food over the explicit mention of prices, as many establishments prefer to hide costs in unexpected places within the menu layout. The end goal is to create an environment where diners focus on the allure of the food rather than the financial implications, thereby increasing the average spend per customer while maintaining a pleasurable dining experience.