What is gfm on a menu?
(CBS News) A restaurant menu is not just a list - it's a science.
From the language to the prices, restaurants have lots of ways to get you to order certain items. Thursday on "CBS This Morning," CBS News travel editor Peter Greenberg revealed some of those methods with a list of the five things your restaurant won't tell you about the menu.
1. It's all about the right side and center of the menu
Increasingly, restaurants engineer their menus as researchers have discovered predictable "gazing" patterns - what we look for and where we look for it - as well as what we try to avoid. Even the typeface used on menus has been fine-tuned. What does this mean? Often, the restaurant will put their most expensive item in that center right side of the menu. Restaurants call these items "decoys" because they're not expecting you to buy that one. It's what they're expecting you to see first. What they want you to buy and what you have a high likelihood of buying is the item they place directly underneath it. You shy away from the most expensive item and then order the item with the restaurant's highest profit margin.
2. The back side of the menu is for losers
That's where the restaurant puts its losers. Chances are you've already made up your mind before you flip the menu over. The same applies on a two-page menu that opens up to the lower left corner of the left side. That's where the restaurants bury the grilled cheese sandwiches and the chicken fingers.
3. It's all in the description
Identifying an item as creamy or succulent can increase the likelihood of an order significantly. Also, words that are related to geography, such as "Iowa" pork chops or "Kansas City" barbecue, can help in a description. Other factors may be nostalgic words like "legendary" or "grandma's," as well as brand-related names like "Jack Daniels glazed ribs" or "Niman Ranch pork loin." Descriptor words can do more than affect whether the item is ordered. Add just two descriptors to an item such as "seafood pasta," and rename "succulent Italian seafood pasta," and people will rate their dining experience differently. They will say food was much more tasty, the restaurant more trendy, and that the chef had more cutting-edge training.
4. Labeling makes a difference in what you pay
How a menu item is labeled can affect its price as well. People may be willing to pay more - in some cases up to 15 percent more - depending on the item's label. For instance, a customer may be willing to pay $12 for "roasted chicken" but for $14 for "tender glazed roasted chicken." In the world of menu engineering, our imagination and anticipation of taste lead us to overpay based on simple descriptive language.
5. How an item is priced - not the price - is important
Besides location and descriptors, restaurants also experiment with prices to get you to buy the things that most help their bottom line. For instance, recent studies show that, at least in high-end markets, menus should avoid odd price endings. That means pricing an item at $17 rather than $16.99 is actually more profitable, contrary to decades of practice and experience. At many high-end restaurants, in fact, a dollar sign is never used. And in many cases, neither are numbers. The price will be spelled out as "twenty." In the world of menu psychology, it projects the notion that the quality of the food is better. It's subtle, but it works. In fact, you'll notice that expensive restaurants also avoid listing prices in columns along the right side of the page. Why? When straight columns are used, diners will almost always just go down and choose from among the least expensive items.
Introduced in 2017, Globe Future Makers (GFM) is the social innovation program of Globe which aims to help build the ecosystem of support for startups which are. What a menu item costs to prepare. Restaurants have lots of ways to get you to order certain items often depending on the menu layout. What does GFM mean? Get the full information of GFM acronym / abbreviation / slang definitions at AcronymsandSlang. High Tide, Brewer: "On your menu there are a few items that have MKT.
On our new Restaurante Christopher’s menu, you’ll notice that we’ve included new allergy symbols. Most are straightforward to understand – a picture of a nut, or a milk bottle, an ear of wheat, a fish… and so on. If you aren’t sure which applies to you, we’ve included descriptions in our menu.
If you have an allergy or an intolerance to certain foods, the allergy symbols should help you decide on a delicious dish that won’t bring you out in a rash or cause stomach cramps. In this post, I’ll tell you what each symbol means, and you’ll learn the difference between an allergy and an intolerance.
Most people have an intolerance to at least one type of food. Most would describe themselves as being allergic to that food. So, they cut it out altogether. They don’t suffer the side effects of eating their favourite food again, but they also lose a little of the enjoyment of eating.
The thing is this: if you are intolerant to food, you don’t have to cut it out altogether. A little of what you love doesn’t have to make you suffer. The rule is simple:
Knowing whether you have a food allergy or a food intolerance is vital to eating healthily when you dine out. A food allergy could be fatal. An intolerance may make you ill, but it won’t kill you. Here’s how the two conditions differ:
Often, people think that they are intolerant to a certain food, when they aren’t. The reason for this is the amount of food it takes to make you ill, and the length of time it takes to take effect.
If you become ill in the afternoon, you might think that it’s something you ate at lunch time that has made you ill. In fact, it could be something you ate three or four days ago.
If you have a food intolerance, it’s likely that you already have an inkling of what it is. For example, “Too much cheese gives me indigestion”, or “When I eat bread my stomach bloats”. But it might not be the cheese or the bread that produces these symptoms – you might be intolerant to lactose or gluten.
The way to discover what food you are intolerant to is to take an intolerance test and follow this with an elimination diet.
An elimination diet is one which prohibits you from eating the food to which you believe you are intolerant. Then:
One thing is certain: the more you consume a food to which you are intolerant, the worse your symptoms will become. But everyone with a food intolerance will have their own safe level with every food. Find this, and you will be able to eat out and enjoy every time.
Here are the symbols we use on our menu at Restaurante Christopher. Each indicates that the dish may have traces of the foodstuff depicted:
We are continually innovating and improving our menus. Our new menus make it easy for you to enjoy a delicious three-course meal in beautiful surroundings, and served by award-winning front of house staff. Just a few of the reasons why we are rated in the top ten best restaurants in Torrevieja (TripAdvisor).
To book your table, call us on (+34) 600 01 28 24.
Gastronomically yours,
