Why you order what you order
A friend told me last night that he had read that people most often order the third item under a restaurant menu category like "appetizers" or "entrees." My husband chimed in that he had read that, too.
Not that he would share that bit of information with me because why would trivia like that interest me? Oh, right. I write a blog. I actually use quirky items about restaurants, I don't know, three or four times a day.
I haven't been able to find the story by Googling, so I can't confirm or deny, but if anyone knows any more about where that tidbit came from, please post below. I love stuff like that. I'm always tempted to order an item that's in a box on a menu, even when no one is saying it's a specialty. ...
Restaurant consultants probably have a whole list of things owners can do on the menu to increase business, even things as simple as pricing something at $19.95 instead of $20. Sometime when I have the time I'll pick up the phone and call a local consultant and see what he or she will tell me.
Comments
Mindful that a website menu may differ from the in-house menu, I took a look at
the Oregon Grille's dinner menu. The third appetizer listed was Osetra Caviar - Market price. I don't mind caviar, but with the dreaded market price words applied to caviar (or to anything other than crab), I think I'll pass, thank you very much.
Posted by: hmpstd | July 11, 2008 11:49 AM
Can't you ask the waiter "Yo, waiter, what's the market price today?"
Or is it a rule that you can't know the market price till after you've eaten? I mean, where's the thrill if you know in advance that the market price for blowfish caviar that day is 50 cents a pound? Foreknowledge also eliminates the excuse "it wasn't my fault I spent $500 dollars on appetizers!! Nobody told me an ounce of tripe louie cost $250 and ounce!!!"
Posted by: jl | July 11, 2008 2:45 PM
There are certain items, jl, as to which the anticipated sticker shock is so extreme that one just knows better than even to ask. Caviar is one such item, given its retail price. For some examples of online retail prices for osetra, see here.
Posted by: hmpstd | July 11, 2008 3:31 PM
Thanks a lot hmpstd for posting the caviar website. Now I am going to have to stop at Grauls on the way home and get some. SO doesn't like it SO ITS ALL FOR ME ME ME. I do wonder how I hooked up with a non-foodie. Doesn't like caviar, lobster, oysters, bacon, steaks, sardines, grilled cheese sandwiches -- very odd man.
Posted by: Kitkat | July 11, 2008 4:29 PM
I've never heard the three items down thing, but my father's rule (and the man had rules for his rules) was that, if someone else was paying, I was to order the second least expensive item on the menu, whether I liked it or not. The only possible exception to this was on my birthday, if urged repeatedly, and then, I could order something else, but not the most expensive items.
Sheesh. No wonder I got a job. Then I could order what I wanted.
Posted by: Lissa | July 11, 2008 5:13 PM
More for you, Katkat, more for you.
Posted by: Dahlink | July 11, 2008 5:14 PM
"market price" annoys me in general. As do menus with no prices and waiters who spout off delicous sounding specials without the price. maybe I'm just too price conscious... I'm going to go eat my raman noodles now...
Posted by: Joyce W. | July 11, 2008 5:19 PM
I don't think the third item rule holds true for me. I tend to order the next to the last item in any category--I think. Now I'll have to pay attention to menu patterns.
Posted by: Dahlink | July 12, 2008 6:57 AM
The menu in the picture looks wonderful. Where's it from? I'd order everything on it.
Unfortunately, nowhere local. I'm at home so I can't look it up for you. EL
Posted by: Jake Slagle | July 12, 2008 9:22 AM
Jake Slagle -- based on a quick Google search, it sounds like the menu is this one from Scarpetta in NYC.
Posted by: hmpstd | July 12, 2008 10:52 AM
hmpstd--how did you come up with that? I am impressed!
Posted by: Dahlink | July 12, 2008 12:48 PM
Dahlink -- the pictured menu included Raw Yellowtail with "olio di zenzero" and "flaked sea salt", so I did a Google search for those two precise phrases (including the quotes in the search request). The sole search result was the Zagat page on Scarpetta to which I linked in my original post. Since other appetizers on the Scarpetta menu also matched the pictured menu, I figured the link was correct.
Posted by: hmpstd | July 12, 2008 1:10 PM
hmpstd, you get the online sleuth of the week award!
Posted by: Dahlink | July 12, 2008 3:04 PM
Restaurant consultants probably have a whole list of things owners can do on the menu to increase business, even things as simple as pricing something at $19.95 instead of $20.
Years ago, the publisher of the Golden Books for children discovered that sales went up when the price rose from 95 cents to 99 cents. For some reason, buyers think they are getting a bargain if the price ends in "9" [except if it's gasoline at $4.159].
Posted by: Anonymous | July 12, 2008 10:47 PM
Spam at 12:36 pm.
Posted by: Hal Laurent | January 22, 2010 1:00 PM
Spam at 6:23 pm.
Posted by: Hal Laurent | February 15, 2010 6:26 PM