Restaurant menu development tips to meet consumer expectations
Image: Photographed by Melicacy for Hilton Auckland The ability to understand and gratify consumers’ palates is a key factor in the success of hospitality establishments. The following is a study on the concepts of “omnivore’s paradox” and “principle of incorporation” introduced by Fischler (1988) --in relation to commercial dining sectors. Read on to find out how omnivore’s paradox can impact the way commercial chefs design their menus, and how the principle of incorporation