Slim by design: Menu strategies for promoting high-margin, healthy foods

International Journal of Hospitality Management

Volumn 42, Issue , 2014, Pages 137-143

  Wansink, Brian ^a   Love, Katie ^b  

^a Charles S Dyson School of Applied Economics and Management Cornell Univ ^*  (United States)

^b FURMAN UNIVERSITY   (United States)

Author keywords

Behavioral economics; Consumer behavior; Healthier foods; Menu design; Menu psychology; Visual cues

Indexed keywords

EID: 84904351722     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijhm.2014.06.006     Document Type: Review

References (55)

1. Arnoult E. Designing Menus That Sell 1998, Retrieved from: http://www.restaurant.org/tools/magazines/rusa/magArchive/year/article/?ArticleID=37.
2. Brownell K.D., Horgen K.B. Food Fight: The Inside Story of the Food Industry, America's Obesity Crisis, and What We Can Do About It 2003, McGraw-Hill, New York.
3. Brownell K.D., Frieden T.R. Ounces of prevention - the public policy case for taxes on sugared beverages. N. Engl. J. Med. 2009, 360(18):1805-1808.
4. Burton S., Creyer E.H., Kees J., Huggins K. Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants. J. Inform. 2006, 96(9).
5. Cardello A.V., Sawyer F.M. Effects of disconfirmed consumer expectations on food acceptability. J. Sens. Stud. 1992, 7(4):253-277.
6. Chandon P., Wansink B. The biasing health halos of fast food restaurant health claims: lower calorie estimates and higher side-dish consumption intentions. J. Consum. Res. 2007, 34(3):301-314.
7. Chandon P., Wansink B. Does food marketing need to make us fat? A review and solutions. Nutr. Rev. 2012, 70(10):571-593.
8. Dayan E., Bar-Hillel M. Nudge to nobesity II: menu positions influence food orders. Judgm. Decis. Mak. 2011, 6(4):333-342.
9. Feldman C., Mahadevan M. Menu engineering: a strategy for seniors to select healthier meal choices. International Conference on Culinary Arts and Sciences VII: Global, National and Local Perspectives 2011, International Centre for Tourism and Hospitality Research Bournemouth University, Poole, UK. H.H. Hartwell, P. Lugosi, J.S.A. Edwards (Eds.).
10. Flegal K.M., Carroll M.D., Ogden C.L., Curtin L.R. Prevalence and trends in obesity among US adults, 1999-2008. J. Am. Med. Assoc. 2010, 303(3):235-241.
11. Hammond D., Goodman S., Hanning R., Daniel S. A randomized trial of calorie labeling on menus. Prev. Med. 2013, 57(6):860-866.
12. Hanks A.S., Just D.R., Smith L.E., Wansink B. Healthy convenience: nudging students toward healthier choices in the lunchroom. J. Public Health 2012, 34(3):370-376.
13. Hanks A.S., Just D.R., Wansink B. Trigger foods alter vegetable and fruit selection in school lunchrooms. Agric. Resour. Econ. Rev. 2012, 41(1):114-123.
14. Hanks A.S., Just D.R., Wansink B. Smarter lunchrooms can address new school lunchroom guidelines and childhood obesity. J. Pediatr. 2013, 162(4):867-869.
15. Hawley K.L., Roberto C.A., Bragg M.A., Liu P.J., Schwartz M.B., Brownell K.D. The science on front-of-package food labels. Public Health Nutr. 2012, 1(1):1-10.
16. Heathcote F., Baic S. The effectiveness and acceptability of a traffic light labelled menu with energy information to signpost customers towards healthier alternatives in a table service restaurant. J. Human Nutr. Diet. 2011, 24(4):390-391.
17. Horgen K.B., Brownell K.D. Comparison of price change and health message interventions in promoting healthy food choices. Health Psychol. 2002, 21(5):505-512.
18. Just D.R., Wansink B. One man's tall is another man's small: how framing of portion size influences food choice. Health Econ. 2013, 10.1002/hec.2949.
19. Kasdan P. Fast Food for Thought 1996, Retrieved from: http://findarticles.com/p/articles/mi_m4021/is_n5_v18/ai_18225781/?tag=mantle_skin;content.
20. Kershaw S. Using menu psychology to entice diners. The New York Times 2009, 22.
21. Kuo T., Jarosz C.J., Simon P., Fielding J.E. Menu labeling as a potential strategy for combating the obesity epidemic: A health impact assessment. Am. J. Public Health 2009, 99(9):1680-1686.
22. Kolodinsky J., Reynolds T.W., Cannella M., Timmons D., Bromberg D. U.S. consumer demand for restaurant calorie information: Targeting demographic and behavioral segments in labeling initiatives. Am. J. Health Promotion 2009, 24(1):11-14.
23. Laroche H.H., Ford C., Anderson K., Cai X., Just D.R., Hanks A.S., Wansink B. Concession stand makeovers: a pilot study of offering healthy foods at high school concession stands. J. Public Health 2014, 10.1093/pubmed/fdu015.
24. Lohse G.L. Consumer eye movement patterns on yellow pages advertising. J. Advert. 1997, 26(1):61-73. Retrieved from: http://citeseer.ist.psu.edu/viewdoc/summary?doi=10.1.1.39.3188.
25. Mela D.J. Food choice and intake: the human factor. Proc. Nutr. Soc. 1999, 58(3):513-521.
26. Mueller C.C. Redefining value: the hamburger price war. Cornell Hotel Restaur. Admin. Quart. 1997, 38(62):62-73. 10.1177/001088049703800317.
27. Naipaul S., Parsa H.G. Menu price endings that communicate value and quality. Cornell Hotel Restaur. Admin. Quart. 2001, 42(26):26-37.
28. Nessel J. Menu and Recipe Cost Spreadsheet Template 2013, http://www.restaurantowner.com/public/900.cfm (accessed on 01.04.13).
29. Nestle M. Food Politics: How the Food Industry Influences Nutrition and Health 2002, University of California Press, Berkeley.
30. Panitz B. Reading Between the Lines: The Psychology of Menu Design 2000, Retrieved from: http://www.restaurant.org/tools/magazines/rusa/magArchive/year/article/?ArticleID=162.
31. Poundstone W. Priceless: The Myth of Fair Value (And How to Take Advantage of It) 2010, Macmillan, New York.
32. Raghunathan R., Naylor R.W., Hoyer W.D. The unhealthy=tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. J. Marketing 2006, 70(4):170-184.
33. Rapp G., et al. Re-engineering Menus Through Item Placement. Cornell Working paper 2013.
34. Reynolds D., Merritt E., Pinckney S. Understanding menu psychology: an empirical investigation of menu design and consumer response. Int. J. Hospital. Tour. Admin. 2005, 6:1-9.
35. Richardson P.S., Dick A.S., Jain A.K. Extrinsic and intrinsic cue effects on perceptions of store brand quality. J. Marketing 1994, 58(October):28-36.
36. Riehle H., Grindy B., Altman M. Restaurant industry forecast. National Restaurant Association 2011, Retrieved from: http://www.restaurant.org/News-Research/Research/Forecast-2011.
37. Saslow R. With High-calorie Dishes, Restaurant Chains Put Obesity on the Menu 2010, Retrieved from: http://www.washingtonpost.com/wp-dyn/content/article/2010/09/20/AR2010092004682.html.
38. Shide D.J., Rolls B.J. Information about fat content of preloads influences energy intake in healthy women. J. Am. Diet. Assoc. 1995, 95:993-998.
39. Sonnenberg L., Gelsomin E., Levy D.E., Riis J., Barraclough S., Thorndike A.N. A traffic light food labeling intervention increases consumer awareness of health and healthy choices at the point-of-purchase. Prev. Med. 2013, 57(4):253-257.
40. Tuorila H., Cardello A.V. Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Qual. Prefer. 2002, 13(7):561-569.
41. Wansink B. Slim by Design: Mindless Eating Solutions to Everyday Life 2014, William-Morrow, New York.
42. Wansink B. Mindless Eating: Why We Eat More Than We Think 2014, Bantam-Dell, New York.
43. Wansink B., Payne C.R., North J. Fine as North Dakota wine: sensory expectations and the intake of companion foods. Physiol. Behav. 2007, 90(April (5)):712-716.
44. Wansink B., Chandon P. Slim by design: redirecting the accidental drivers of mindless overeating. J. Consum. Psychol. 2014, 37-38.
45. Wansink B., Hanks A.S. Calorie reductions and within-meal calorie compensation in children's meal combos. Obesity 2013, 22(3):630-632.
46. Wansink B., Mitsuru S., Guido C. What would batman eat? Priming children to make healthier fast food choices. Pediatr. Obes. 2012, 7(2):121-123.
47. Wansink B., Painter J.M., Van Ittersum K. Descriptive menu labels' effect on sales. Cornell Hotel Restaur. Admin. Quart. 2001, 42(December):68-72.
48. Wansink B., Just D.R., Payne C.R., Klinger M.Z. Attractive names sustain increased vegetable intake in schools. Prev. Med. 2012, 55(4):330-332.
49. Wansink B., van Ittersum K. Fast food restaurant lighting and music can reduce calorie intake and increase satisfaction. Psychol. Rep. 2012, 111(1):228-232.
50. Wansink B., van Ittersum K., Painter J.E. How descriptive food names bias sensory perceptions in restaurants. Food Qual. Prefer. 2005, 16(5):393-400.
51. Wiesman D.W. The effects of performance feedback and social reinforcement on up-selling at fast-food restaurants. J. Organ. Behav. Manage. 2006, 26(4):1-18.
52. Wisdom J., Loewenstein G., Wansink B., Downs J.S. Calorie recommendations fail to enhance the impact of menu labeling. Am. J. Public Health 2013, 103(9):1604-1609.
53. Yang S.S., Kimes S.E., Sessarego M.M. $ or dollars: effects of menu-price formats on restaurant checks. Cornell Hospital. Rep. 2009, 9(8):4-14. Retrieved from: http://www.hotelschool.cornell.edu/research/chr/pubs/reports/abstract-15048.html.
54. Zwicky A.D., Zwicky A.M. America's national dish: the style of restaurant menus. Am. Speech 1980, 55(2):83-92. Retrieved from: http://www.jstor.org/stable/3050498.
55. Zwillich Healthy eating and diet. FDA Presses Restaurants on Obesity 2006, Retrieved from: http://www.webmd.com/diet/news/20060602/fda-presses-restaurants-on-obesity.