2023.06.06 20:41 Ditz3n Underground Low-Calorie Vegan Banana Cocoa Ice Cream
|submitted by Ditz3n to snacking [link] [comments]|
2023.06.06 13:09 ItjustHappens123 I got pissed that my ice cream was too frozen to cut so I ate it all.
2023.06.06 02:31 CookieButterLovers [MEGATHREAD] May 2023 Wrap-Up Discussion Thread: List of NEW and Limited Spring Seasonal Items - to help others, let's discuss which new May 2023 products you liked and didn't like and which Spring and Summer Seasonal products you're excited are back or are looking forward to! 😊
2023.06.05 21:22 ripp84 Trying to reduce carb load of my daily post-workout/breakfast shake
2023.06.05 17:24 hnqn1611 18 Psychology Tricks Restaurants Use To Make You Spend More Money
submitted by hnqn1611 to TopPersonality [link] [comments]
18 Ways Restaurants Use Psychology To Make You Spend More Money
Dining out is so common, and you probably don’t think much about the work that goes into your dining experience. It’s worth noting though, that restaurants are not just about great food and impeccable service - they're also about using psychology to make you spend more money. Behind the scenes, menu engineers and consultants put careful thought into the way you choose what you eat. Here are some sneaky restaurant tricks that entice you to open your wallet and spend more than you intend to!
Number 1 - Selective Music You might not pay much attention to the music playing at your favorite hangout, but a thoughtful restaurant owner or manager certainly does. The music you hear depends on the establishment’s goals. If it’s a busy lunch place that depends on turning tables quickly to make a profit, you can expect up-tempo tunes. At night, in a fine-dining restaurant, where keeping you in your seat increases the odds of selling more wine or dessert, you can expect low-key music. You might even find that the same restaurant wears a different face depending on the time of day, using faster music in the daytime for quick turns, and mellow music at night for leisurely dining.
Number 2 - Lighting Lighting can also affect the pace at which people eat. Restaurants that blast up-tempo music, often use bright, aggressive lighting to get you in and out of the door faster. Likewise, fine dining establishments generally opt for mellow lighting, to get you into a more relaxed mood, hoping that you’ll spend more time and money.
Number 3 - Reading Patterns Restaurants consider scan-paths, which are a series of eye fixations that can be studied to see how people read certain things. According to studies, people look at the top right of the menu first, and the bottom left of the menu last. Thus, many restaurants will put the most expensive stuff (usually the anchor item) in the top right. It’ll catch your eye there, increasing its chances of selling, and it will also make the rest of the items look cheaper in comparison. A win-win for the restaurant!
Number 4 - Highlighting Sections Boxes, borders and white space draw the eye automatically. Restaurants will often highlight things like high-profit items or more expensive items in decorative boxes to draw your eyes to them. It’s a very simple premise but a very effective one. When you’re just browsing around the menu, chances are, you’re more likely to look at the part with all the decoration and vivid colors.
Number 5 - Limiting Options Many restaurants limit the offerings on a menu. The reason has to do with a psychological phenomenon known as "the paradox of choice." The more options we're given, the more anxiety we experience about making the right choice. A menu with more than seven items per category is likely to leave diners feeling "overwhelmed and confused." By limiting options, restaurants help diners relax their minds and decide faster.
Number 6 - Suggestive Selling Techniques The best servers are also salespeople. When you’re in the hands of a master, you’ll never even see it coming! Whether it’s a bubbly youngster telling you to save room for the ‘to die for’ chocolate cake, or a formally dressed sommelier hinting that there’s an extra-special Cabernet Sauvignon in your immediate future, waiters are proactively priming you to yield to temptation. This is one of the best psychology tricks at a restaurant’s disposal, because when it’s done well, it means they’re helping you rationalize something you already want. After all, that dessert won’t be as many calories if you split it, right?
Number 7 - Descriptive Language Have you ever just looked at the words on a menu? The ice cream is always “sweet and creamy.” Buffalo wings may be “tender, juicy, and drenched in a delicious, tangy sauce,” and so on. Restaurants go through a great deal to make each dish sound as delicious as possible. The reason is fairly obvious - they want your mouth to water, because it’s money in their pocket.
Number 8 - Family Connections Which of the following are you more likely to order? A slice of “Apple Pie”? Or “Grandma’s Old Fashioned Apple Pie?” Most likely, you would pick grandma’s pie, and that’s what most people would choose as well. Restaurants have figured out that by attaching some sort of family connection to a dish, they can tap into your own family connection - and even make you nostalgic for fond family memories - which will increase the chances that you'll want to order it. Large fast food chains generally can’t get away with stuff like this, but this technique works very well for those Mom and Pop’s diners.
Number 9 - Borrowed Branding Just as marketers exploit our familiarity and connection to well-known brands, so do restaurant menus. For example, fans of whiskey know the Jack Daniels name, and thus, they’re more likely to enjoy a sauce made from one of their favorite beverages. It doesn’t necessarily add a whole lot of value to the dish - often it’s difficult or impossible to taste the difference - but that brand recognition does give restaurateurs a lever to increase prices or drive additional sales.
Number 10 - Baked Fresh There’s nothing like the smell of something fresh from the oven, and restaurants and coffee shops are well aware of this. However, the words “baked fresh” on a menu mean relatively little, unless they’re followed with the words “from scratch.” Few establishments can afford the skill and labor required to make croissants, Danishes and similar pastries from scratch, so they’re usually bought frozen from a wholesaler and then thawed and baked as needed. It’s the same story with cakes… in most cases - especially in casual restaurants – they’re also bought frozen from a wholesaler. Pies and breads are easier to make in-house, so your odds are better with those items.
Number 11 - Different Portion Sizes One of the oldest tricks in the book, this practice is so common, it even has its own restaurant-lingo term: "bracketing." Menus will often give you the option of ordering two different sizes of a dish, and while you may think they're trying to get you to spend more by ordering the larger portion, the exact opposite is the case. In fact, the restaurant wants you to choose the smaller portion, which costs them less in raw materials and offers a higher profit margin. The difference in price is typically more than the cost of up-sizing the order, so the restaurant wins either way, even if you decide to order the larger portion.
Number 12 - Table Talkers Table talkers are the stands and flip-cards that stay on the table all day. They are a sort of secondary menu that draws both your gaze and hands as you wait for your server or your food. Table talkers are designed to take advantage of idle moments - similar to the impulse items at the supermarket checkout line. At the bar area, you can expect to see table talkers promoting high-profit cocktails or the kind of highly seasoned, addictive finger foods that get more appealing as the empty glasses accumulate. In the dining room, they’ll usually promote wine, drink specials or mouth-watering desserts. It’s relatively easy to say no to a server who pops by and offers a brief moment of temptation – but it’s much harder to resist that vivid, glossy, laminated page calling to your taste buds again and again.
Number 13 - Wait At The Bar Waiting at the bar until your table is ready is a pretty familiar scenario, and it probably won’t raise any red flags. After all, it’s better than standing in the foyer while the previous diners finish their coffee and dessert, right? Well, it’s definitely better for the restaurant. There’s a very good chance you’ll order a drink while you wait, and drinks are often more profitable than food. If you’d intended to have just a glass of wine with your meal, and you’ve had that glass while you’re waiting, you’ll probably still want one with the meal. That extra glass, multiplied by hundreds of diners, adds up.
Number 14 - The “Side Hustle” Hustling side dishes as a revenue-builder is a longstanding tradition in the restaurant industry. Those a la carte fries or onion rings make a huge difference in the profitability of a dish. That side dish improves your perception of the meal - even when the ingredients are as cheap as potatoes or onions.
Number 15 - Second-Least Expensive Wine Restaurants will often jack up the price of the second-cheapest bottle of wine on the menu. The psychology behind this is that most people don't want to appear to be a cheapskate by ordering the least expensive wine on the menu, but are thrifty enough to gravitate toward the second least expensive. Restaurants became wise to this and added a bigger markup on the second least expensive wine. It’s still the second least expensive but it’s the worst deal out of any wine on the menu!
Number 16 - Bundling Up One of the most universal tricks of the restaurant trade is bundling menu items. It’s psychologically a clear winner, offering what appears to be much better value for a relatively small increase in spending. This works like a charm at every level of dining. If you’ve ever opted for a combo at your local burger joint or Chinese takeout, you’ve experienced this at the low end. Surprisingly, it works in fine dining as well! Bundling a flight of multiple wines with a meal or a bottle rather than a glass, drives up the total revenue from your table quite nicely.
Number 17 - Banishing The Dollar Sign In restaurants above a certain price level, you’ll seldom see a dollar sign. You may shrug it off initially, because your conscious mind knows the dollar sign is still there, but it’s more important than you think. When you see dollar signs, you think of money. They don’t want you to think of money. They want you to think of food. Research shows that eliminating the dollar sign makes it psychologically easier for you to order costlier dishes. Rounding to an even dollar and dropping the decimal point and cents afterward has a similar effect.
Number 18 - Gift Cards Gift cards make the holiday season easier, and they help cut down on your wrapping paper budget, but they aren’t necessarily the best way to provide friends or family with a night out. When it comes to gift cards, most get lost in the junk drawer. In fact, more than $1 billion in gift cards go unused every year! This isn’t quite free money for the issuing restaurant, because eventually they’ll pay taxes on the unredeemed portion of that revenue - but it’s still profitable! The bottom line is, just like any other business, restaurants are always trying to sell you more. Without profit, a restaurant can’t survive, and that means they aren’t immune to the same kind of trickery other businesses engage in to make you spend more money. Now that you’ve learned some tricks of the trade, keep these in mind the next time you order! We want to know what you think! Do you dine out often? Which of these tricks of the restaurant industry surprised you the most? Let us know in the comments below.
2023.06.05 04:42 BlackTemplars Hawaii - two week honeymoon trip review Dec 2022
2023.06.04 22:51 Godzillium 237 calories for my cherry pie inspired high protein ice cream with graham crackers for "crust"
|submitted by Godzillium to vegan1200isplenty [link] [comments]|
2023.06.04 19:24 lithiumjuliet [US][SELL][PERFUME][Black Baccara, Nocturne Alchemy, Nui Cobalt, and more!]
|Alpha Musk||Resting Bitch Face||5ml||10||Started with my first amber incense blend which was based on sharp bright amber accord and clean cathedral-esque musk, then I added some middle eastern spices and some of this mentholated floral accord.|
|Area of Effect||Camper||5ml||8||milk chocolate, graham cracker, dark chocolate, marshmallow, campfire, patchouli|
|Area of Effect||N00B||5ml||8||pumpkin, nag champa, pumpkin spice, french vanilla|
|Black Baccara||The Ancient Ones||5ml||20||Aroma palette is earthy and resinous intermingled with incense and a touch of vintage violet floral. Highlights include graveyard dirt, dragon's blood resin, frankincense, Haitian vetiver, hinoki wood, and violet incense|
|Black Baccara||Foliage Fire||5ml||20||Aroma palette is smoky and earthy with hints of gourmand. Highlights include burning leaves, smouldering branches, autumn evening air, and hints of pumpkin pie.|
|Black Baccara||Undead||5ml||20||Aroma palette is resinous, woodsy, and darkly floral. Highlights include grey amber musk, deep woods, burning embers, church incense, smoky myrrh, and lilies.|
|For Strange Women||1993 - Perfume for the 08.26.22 New Moon||5ml||35||amber, patchouli, teakwood, cola, matches|
|Nocturne Alchemy||Dia de Los Muertos: Viento||5ml||25||Caledonian Sandalwood, Amber accord, Musk, Crystalline absolute, Vanilla Bean essence, Madagascar Vanilla essence and the perfume of Horchata; a drink made from ground up rice along with sweet cinnamon sugar infused with almond milk and blended into Studio Limited Vanilla, Crystal. Horchata - (light spices of clove, nutmeg, allspice and cinnamon)|
|Nocturne Alchemy||Arabian Lily Santalum||5ml||20||Rare Arabian Lily, Santalum Sweet, Santalum and Arabian Santalum Light|
|Nocturne Alchemy||Halloween 2023||6ml||30||Special Edition Bottle Halloween 2023 – French Pumpkin Bread, Pumpkin Ice Cream with Spices of Cardamom/Cinnamon/Nutmeg/Clove/Ginger along with Raw Pumpkin accord, Black Patchouli, Black Tonka Bean, Bastet’s Ice Cream absolute, Vanilla and Sandalwood|
|Nocturne Alchemy||Howling at the Moon||5ml||25||Moonstone Vanilla absolute, Leather and Suede accord (vegan), Amber essence, Rock Rose, Labdanum, Sandalwood, Benzoin, Patchouli and a drop of Vetiver|
|Nocturne Alchemy||Vanilla Pumpkin Pie||5ml||25||Decadent Crystalline/Kobalt/Crystal Vanilla's infused with Bastet's Vanilla Ice Cream and sweet creamy pumpkin. Spiced for the season: White Cinnamon, Black Clove, Australian Ginger and Indian Nutmeg.|
|Nocturne Alchemy||Wicked Cupcake||5ml||25||Vanilla Cake dusted with Cardamom, dipped in Red Rooibos Chai Tea (Red Bush Tea, Black pekoe, cinnamon, ginger, star anise, clove and Silver Needle), Vanilla Custard accord, Black Cardamom, Nag Champa Incense accord, Smoked Musk and Vanilla Cupcake accord|
|Nui Cobalt||Ain't I A Woman||5ml||15||The fragrance inspired by her is one of indomitable hope and faith: a sacred incense of amber and sandalwood, Bartlett pears poached with vanilla bean, and a scattering of dry tea and patchouli leaves|
|Nui Cobalt||Blossom Bat||5ml||15||Humid rainforest blossoms laden with nectar, dense moss, passionfruit, black fig, and bamboo.|
|Nui Cobalt||Canoodling in a Leaf Pile||5ml||15||Warm chai, vermilion musk, copal resin, the subtle hint of a campfire still clinging to soft sweaters tumbled among leaves of aspen and oak.|
|~~Nui Cobalt||Coimetrophilia||5ml||15||Freshly turned soil, gentle rain, moss-covered tombstones, low-lying fog, old red oaks, and fading funeral lilies~~|
|Nui Cobalt||Hex Breaker||5ml||15||Banish bad luck, malefaction, and ill will with this powerful purification oil. Fresh lemon, angelica root, eucalyptus, dill, and sage are brightened by blackberry and grounded in dark patchouli, pipe tobacco, and vetiver|
|Nui Cobalt||Indie Mood: Liv||5ml||15||The fecundity of the untamed forest at twilight. Earthy patchouli, deep incense, wild blackcurrants, and the lingering smoke of a maplewood fire|
|Nui Cobalt||Nyctophilia||5ml||15||Ceylon tea, languid patchouli, molasses and myrrh, deep Peru balsam, Turkish figs, blackberries, currants, and cashmere.|
|Nui Cobalt||Selenophilia||5ml||15||Night-blooming jasmine, dewy gardenia, Mysore sandalwood, white amber, pearlescent musk, silver sage and a touch of frozen clove.|
|Nui Cobalt||Tribute to Marie Curie||5ml, below TOL||13||The fragrance inspired by her is a refined synthesis of bracing pine, fresh petitgrain, mountain springwater, verdant mosses, coriander, and tonka.|
|Nui Cobalt||Vila||5ml||15||Apricots preserved with cardamom, clove, and brown sugar, dewy Bulgarian roses, and luminous white silk.|
|Nui Cobalt||Winds & Wolves A'Howling||5ml||15||Snow-laden spruce, bayberry bark, woodland musk, iced cypress, and green cardamom|
|Nui Cobalt||Wool Over Your Eyes||5ml||15||A delicate blend of fluffy jasmine rice, precious saffron, vanilla-infused sugar, almond milk, nutmeg, cardamom, and a scant sprinkle of cinnamon.|
|~~Poesie||Cardamom Condensed Milk Rice Pudding||5ml||20||Cardamom Condensed Milk Rice Pudding~~|
|Poesie||We Fly with Our Spirit||5ml||15||free pancakes and syrup for breakfast, broom straw/hay in the sunshine, sassy black cat fur, stormy night airain, a tiny bit of clean cotton sheets in a cozy attic room... and absolutely no herring pie. (a fan-sourced favorite)|
|Poesie||Yet to be Written||5ml||15||a warm cup of cinnamon chestnut black tea, stacks of books, white oud, ink stained fingers, a wisp of black amber|
|Siren Song Elixirs||Jack-O-Lantern||5ml||15||White pumpkin, Amber, Incense, Maple leaves, Redwood, Saffron, Candle Smoke|
|~~Sixteen92||It Hurts to Look at You||6ml||13||Summer bonfire, petrichor, night sky, lonely manicured lawns, oil puddles in parking lots, fresh hair dye, the feel of his shirt against my elbow~~|
|Solstice Scents||Spirit Tree||5ml||15||A haunting medley of low-country white florals paired with the smoothest sun-warmed woods accord and a bold dose of vanilla. Spirit Tree focuses primarily on gardenia, jasmine and vanilla with very subtle supporting floral notes of orange blossom and magnolia. The main detectable flowers are gardenia and jasmine|
2023.06.03 21:09 kavyaorganicfarm What Can I do With Best Red Dragon Fruit?
submitted by kavyaorganicfarm to u/kavyaorganicfarm [link] [comments]
Additionally, keep in mind that individual reactions to foods may vary, so if you have any allergies or sensitivities to red dragon fruit or any other fruits, it's important to be aware of and avoid them.
Red Dragon Fruit:
2023.06.03 17:14 Proletlariet Spy Fox
2023.06.03 14:28 ID10-T Next to Last FA Test
2023.06.03 09:21 Immediate_Leg3304 ready for takeoff!
|submitted by Immediate_Leg3304 to airplaneears [link] [comments]|
2023.06.03 00:46 Mysterious-Trust-541 They stop serving these in five minutes.
|submitted by Mysterious-Trust-541 to disenchantment [link] [comments]|
2023.06.03 00:26 69ingbabyjesus Help me find pie
2023.06.02 22:10 Locol_Love_Nardo Locol Love Product Drop June 2nd 2023
|Grape Cream Cake, Ice Cream Sandwich, Kosher Chem Brulee, Tally Mon, Wowzers, Cap'n Kush Berries, Colorado Cream Soda, Gummy Buns, Minties, Ooh La La, Super Boof||GG4, Grave Digger, Marble Tulip Juicy Tree, Minties 1, Stuck On You, Tarzann, Wedding Crashers, Daily Grapes, Double Lemon Gucci '89, Emperor's Kush, Poontang Pie, Waiting Game.||Charcuterie Board, Devil's Cup, Lemon Berry Dream, Monkey Berries, Orange Apricot MAC, Orange Smoothie, Orange Zkittlez, Super Lemon Chedda, Toy Box, Tally Mon.|
2023.06.02 05:55 cozmoLOVEScubes2 Pot pie? More like pot pie
|submitted by cozmoLOVEScubes2 to ExpectationVsReality [link] [comments]|
2023.06.02 02:09 Tactical-Kitten-117 Carmelized sweet potato, maple, and banana cream pie sundae
|submitted by Tactical-Kitten-117 to safe_food [link] [comments]|
2023.06.02 01:35 Tactical-Kitten-117 Carmelized Sweet Potato Maple Banana Cream Pie sundae
|submitted by Tactical-Kitten-117 to goodrestrictionfood [link] [comments]|
2023.06.01 23:40 earthquakeweather_ May '23 Empties (reviews in comments)
|submitted by earthquakeweather_ to bathandbodyworks [link] [comments]|
2023.06.01 20:54 meggieprice Peanut butter crisp featuring Butterfinger- yay or nay?
2023.06.01 18:04 KHRONICKING420 To new beginnings! New tent, Mars Hydro 4'×4', new inline exhaust just a cheapy for the smaller tent! Already have the AC Infinity 69pro controller along w/ the T6 and T8 for my 8'×4'tent! New ladies, Ice Cream Cake, Vanilla Cream Pie, Cherry Gar C Ya, and Lava Cake×Pressure!
Girls are in their new temporary home until they get bigger and are clone worthy! Eddie's Tree's provided the Lava Cake×Pressure. So cant wait to see this girl put on. Vanilla Cream Pie from Humboldt, Cherry Gar C Ya from Ethos which we all know is def a beefy girl when she gets bigger, and last and Im very much hoping not the least is the Ice Cream Cake. A little skeptical about this one due to the fact that I had Banana Sherbet along w/ the Ice Cream Cake I had ordered from Everything420, and none of the Banana Sherbet popped out of 6 and only 2 of my Ice Cream Cake popped out of 6, and they both started off with issues. Not sure their the best place to shop if you looking for solid genetics. No disrespect but people should know what they are getting! Other than that life is great! Will keep updated as the grow goes on! Hope everyone is having a great day! Keep it green growmies!submitted by KHRONICKING420 to CannabisGrowers [link] [comments]
2023.06.01 02:01 windy_watermelon How many calories would be in this plate? I only ate the bananas, pancakes (3), ice cream and 3/4 of the maple syrup.
submitted by windy_watermelon to caloriecount [link] [comments]