8 tips to make gastronomic neuromarketing work for your restaurant

Gastronomic neuromarketing is a set of tools and strategies applicable to the service of your restaurant, its objective is to give priority to current and potential diners. This type of restaurant marketing allows you to recognise what your customers are like and focus your service on them.

Read on and discover the 8 most effective tricks to make gastronomic neuromarketing work successfully in your business.

Gastronomic neuromarketing What is it?

Gastronomic neuromarketing is an area of gastronomic marketing based on the process of choosing a restaurant and the food they will eat. After its study, results are obtained that facilitate the design of consumer profiles to apply marketing strategies that can help you improve the attraction of your new customers.

Through the neuromarketing of a restaurant, aspects such as best-selling dishes, flavours, presentations, among others,are evaluated , identifying opportunities for improvement in order to gofurther.

Below, we list 8 gastronomic neuromarketing strategies that will help improve the effectiveness of your marketing activations, both in the digital and offline environment.

Basic strategies to build your restaurant menu

The restaurant menu is one of the first contacts that the diner has with the business, do not leave it aside in your strategies. It is important to apply neuromarketing within each element of your restaurant, making the most of each space and channel of your business.

Did you know that you can make your restaurant menu using neuromarketing? Here are some tips that you can put into practice.

As a first point, you have to be careful when setting prices for each dish . It is a mistake to order your menu according to price, i.e. from the cheapest to the most expensive. That will cause people to buy the cheapest options and not what they want to consume. Sort them as you wish, but not by price.

Another important aspect is that customers want to have more information about each dish, so placing a brief and impressive description of each dish will motivate them to order it. Don’t forget to have an eye-catching menu, with images or a design in keeping with the style of your restaurant. You will captivate diners and motivate them to eat.

Gastronomic neuromarketing beyond the menu

Gastronomic neuromarketing is the best alternative to improve the influence of your business. As you might guess, it is not only applicable to your restaurant’s menu.

Take note of these gastronomic neuromarketing tricks and how they can influence your restaurant’s service, so that you are encouraged to apply them in your restaurant.

The importance of persuasive writing

Persuasive writing within neuromarketing is important to generate sensations and emotions in customers as they read your restaurant’s menu. By using words that describe the tastes and smells of each dish, customers will imagine and be curious to try them.

A good idea is to write a short story, a few lines long, explaining the sensation your customer will experience from the first bite of your dish

Exploit your products’ designation of origin

For diners, the designation of origin of your products is synonymous with quality, fresh and natural food.

Inform on the menu about each of the ingredients that make up each dish. If any of them has a designation of origin, make the most of it! Your customers will know that they are in a restaurant that takes thingsseriously.

Point out what you want them to see

The recommendation is to structure your menu in a way that leads your customers to the content you want them to see. Use the areas that tend to be seen first on the menu to place the most requested dishes and drinks, as well as the specials or suggestions of the day.

The “hot zones” are the start and end of each of the sections of your restaurant menu.

Neuromarketing and portioning

Another neuromarketing strategy is to place various portion sizes within the restaurant menu. By having a large, medium and small portion, customers have more options to order, depending on their purchasing power and amount of hunger.

Generally, they choose the medium portions because they are more economical without being aware of the portion they ordered. At the same time, they are more cost-effective than the rest.

Professional images

Make use of professional images within your restaurant menu, highlighting the quality of the dishes you offer. Make sure the pictures capture every detail, texture and colour of the dish. In gastronomic neuromarketing, images are of utmost importance to convince diners.

The best thing is that you can add photos of the dishes on the physical menu and on the website, so that anyone can see them and have a better chance of attracting.

Pay attention to the way you look at the menu

Based on previous studies in gastronomic neuromarketing, customers pay more attention to certain areas on the menu, as we mentioned before. For example, the top left and bottom right are the ones that get the most attention.

If the waiter pays attention to how diners look at the menu when ordering, it is easier for you to place the important items on the menu according to the zones.

Forget about weightless menus

The weight of a restaurant menu is important, as it has meaning among customers. In neuromarketing it is important that the menu of a restaurant is moderate in weight, but not heavy and unwieldy.

If it is too light, people do not attach much importance to it. On the other hand, if it is not too heavy, it gives the impression of an elegant restaurant

Even the font is persuasive

The font you use is important to generate a favourable reaction among your diners. For the savoury section, angular fonts are recommended. For the dessert section, rounded fonts are recommended.

If you want to emphasise the menu, use italic fon ts. Under no circumstances should you use fonts that are difficult to read or do not fit the style of your restaurant.

Choose colours that make sense

Colours are also an excellent element in gastronomic neuromarketing to convey emotions to diners. If strong colours such as red, orange or yellow are used, they increase the appetite of customers. Blue, on the other hand, tends to reduce appetite.

To create a natural and healthy atmosphere, green and brown are the right shades.

Monouso: Products to boost your gastronomic neuromarketing

One of the reasons why customers decide to order in your restaurant is the quality and style of each of the elements, including plates, packaging, napkins, waiters’ uniforms, everything influences their decision.

In Monouso, our online shop, you will find a catalogue full of products for catering and restaurants like yours. You will find products such as plates, trays, glasses, containers and cutlery that have quality and economy as their emblem. You can choose each of our products in the colours, sizes, shapes and quantities you require according to the needs of your establishment.