Empirical research on menu design and price presentation thus far has focused primarily on attitudinal affects on consumers and not necessarily on actual purchase behavior. This experiment uses price presentation manipulations to determine what price formats may affect consumer purchase behavior. Overall, price presentation was not found to be a significant predictor of consumer spending in an upscale restaurant environment. However, results did show a significant reduction in spending when formats with monetary cues such as the word ''dollars" or the symbol ''$" were used. In addition, no significant spending differences between numerical and scripted presentation formats were found.Kimes14_Menu_price.pdf: 3171 downloads, before Aug. 1, 20...
Previous research has found that consumers anchor their purchase decisions on the quantity limit in ...
We designed an experiment that examines how knowledge about the price of a good, and the time at whi...
Conducting a laboratory experiment with 298 student subjects, we examine the impact of various menu ...
It has been observed that an increasing number of food establishments do not display prices in their...
Consumers are often drawn to certain products and services by pricing techniques. Four versions of a...
In response to the Food and Drug Administration (FDA) proposed rules for national menu labeling, sev...
The hospitality industry has been expanding throughout the years, specifically the rise of restauran...
Price promotions play a crucial role in enhancing value and creating an economic incentive for consu...
A leading explanation in the economic literature is that monetary policy has real effects on the eco...
Although the role of price expectations in predicting consumer behavior has been widely acknowledged...
This paper studies whether menu costs are large enough to explain why \u85rms are so reluctant to ch...
Research on behavioral pricing has found that presenting the price of a product or service in separa...
Abstract Background Although point-of-purchase calorie labeling at restaurants has been proposed as ...
Research on behavioral pricing has found that presenting the price of a product or service in separa...
We designed an experiment that examines how knowledge about the price of a good, and the time at whi...
Previous research has found that consumers anchor their purchase decisions on the quantity limit in ...
We designed an experiment that examines how knowledge about the price of a good, and the time at whi...
Conducting a laboratory experiment with 298 student subjects, we examine the impact of various menu ...
It has been observed that an increasing number of food establishments do not display prices in their...
Consumers are often drawn to certain products and services by pricing techniques. Four versions of a...
In response to the Food and Drug Administration (FDA) proposed rules for national menu labeling, sev...
The hospitality industry has been expanding throughout the years, specifically the rise of restauran...
Price promotions play a crucial role in enhancing value and creating an economic incentive for consu...
A leading explanation in the economic literature is that monetary policy has real effects on the eco...
Although the role of price expectations in predicting consumer behavior has been widely acknowledged...
This paper studies whether menu costs are large enough to explain why \u85rms are so reluctant to ch...
Research on behavioral pricing has found that presenting the price of a product or service in separa...
Abstract Background Although point-of-purchase calorie labeling at restaurants has been proposed as ...
Research on behavioral pricing has found that presenting the price of a product or service in separa...
We designed an experiment that examines how knowledge about the price of a good, and the time at whi...
Previous research has found that consumers anchor their purchase decisions on the quantity limit in ...
We designed an experiment that examines how knowledge about the price of a good, and the time at whi...
Conducting a laboratory experiment with 298 student subjects, we examine the impact of various menu ...