sequential ordering in restaurants, or, why I can’t sell desserts

pieIn my restaurant, we try take orders for both the appetizers and the main course at the same time. This is a smart business move since there is evidence suggesting people project their current state on future utility states (see the first part of this paper for a nice summary of some of the literature). Because the customer feels hungry when they order, they over-estimate how much food they want to eat. The result is a lot of unfinished platters of swordfish.

However, once it’s time for me to go back to the table and see if they want dessert, they are already pretty full. This means that I have to be a great salesperson to sell them on some overpriced ice cream. And, as you can maybe guess from the fact that I write about philosophy in my free time, sales are down.


2 Responses to “sequential ordering in restaurants, or, why I can’t sell desserts”

  1. 1 makeluxurycount
    July 8, 2009 at 8:48 pm

    That’s why you ask them to pre-order their souffles!

  2. 2 Concerned Mother
    July 9, 2009 at 3:39 am

    i hear swordfish has a lot of mercury

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