Quiz · How Restaurants Design Their Menus

Question 1What is the main point of the passage?

A menu is a carefully engineered sales tool Diners should ignore menu descriptions Restaurants charge too much for food Good menus list as many dishes as possible

Question 2Why do some menus deliberately avoid currency symbols?

They look old fashioned They are hard to print clearly They remind people they are spending money They take up too much space

Question 3Which part of a menu is often called the sweet spot?

The middle of the menu The last page of the menu The lower left corner The upper right corner