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Magic Numbers: Psychological Aspects of Menu Pricing

Cornell Hospitality Quarterly

Impact Factor: 2.7 / 5-Year Impact Factor: 4.4

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Research article

First published online August, 1982

Magic Numbers: Psychological Aspects of Menu Pricing

Volume 23, Issue 2

https://doi.org/10.1177/001088048202300223

Abstract

Formula-based pricing strategies are more prevalent in the food-service literature than in restaurant operations, a study reveals. What are the magic numbers that stimulate sales—and why are restaurateurs more likely to employ "psychological" pricing techniques than formulas?

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