Restaurant Uncut Story

What Apple’s Design Taught Me About Sensory Design in Pubs: Pub Menu Naming Strategy 3

This episode explores how Apple’s sensory design philosophy helps create emotional pricing—and how small pub owners can apply the same principle through flavor rhythm and contrast.

Instead of relying on expensive visual design, I propose a more realistic solution: constructing structured taste through texture, acidity, and flavor balance.

Why It’s Hard to Raise Prices When Customers Know Too Much : Pub Menu Naming Strategy 2

Why are some dishes easier to sell at higher prices—even when they’re basically the same? This episode explores how emotional pricing works in pubs and why unfamiliar menu names and foreign vibes make price resistance lower.

blog: saltnfire.net

Pub Menu Naming Strategy: “Why Do Things Sell Better When Customers Don’t Know Much?”

I once had a dish called “Sausage with Tomato Curry Sauce” on my menu. It didn’t sell well. Then I changed the name to “Currywurst” — nothing else changed — and suddenly it became one of the most popular items.
Why did that happen?

Let’s break down why “the less customers know, the more they’re willing to pay”, and how this principle can shape your menu naming strategy as a pub owner.

*Blog: Saltnfire.net