Nudged to a Menu Position: The Role of “I’m Loving It”!

Reijnen, Ester; Kühne, Swen J.; Gugelberg, Helene M. von; Crameri, Aureliano

doi:10.1007/s10603-019-09413-4

Cited by 4 publications

(4 citation statements)

References 31 publications

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“…A promising nudge is the relative positioning of objects, here of food items. For example, Reijnen, Kühne, von Gugelberg and Crameri (2019) have shown that if you like the cooking style (e.g., Italian) of the restaurant in which you dine out, you prefer to select the menu placed in the middle. Hence, one might consider placing the sugar-free beverages in preferred positions in the supermarket.…”

Section: Conclusion and Discussionmentioning

confidence: 99%

A Healthier Beverage Choice is Based on a Subjective Assessment of Sweet Taste

Reijnen¹,

Kühne²,

Ritter³

2021

JFR

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Despite promising interventions to lower people’s daily sugar consumption, such as health- or taste-focused labels, the consumption of sugar-sweetened beverages (SSBs) continues to rise. To improve the effectiveness of existing labels, the way people process sugar amounts in grams (g) as displayed on beverages seems to merit elucidation. For example, do people perceive the difference in the amount of sugar, and thus in the subjective sweet taste, between two beverages according to Weber’s law? Additionally, is that perceived difference the cause of their beverage choice? In order to investigate these questions, participants in this online experiment first had to estimate the sugar difference between two beverages based on grams and then decide whether they would switch to a lower-sugar beverage. We found that participants’ different estimates followed Weber’s law. The choice of the lower-sugar beverage, however, depended on how large they personally perceived that difference. In other words, the choice was independent of the ratio. These results show that future labels, rather than indicating the total amount of sugar, should indicate whether the reduction, for example in the amount of sugar compared to another beverage, was perceived as significant by others.

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Section: Conclusion and Discussionmentioning

confidence: 99%

A Healthier Beverage Choice is Based on a Subjective Assessment of Sweet Taste

Reijnen¹,

Kühne²,

Ritter³

2021

JFR

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“…What do we know about its effect? For example, Reijnen et al (2019) have shown that if you prefer the cuisine of the restaurant you eat at (e.g., Mexican or Chinese), meals in the middle of the menu are preferred [ 42 ]. This so-called edge aversion effect can be explained by the fact that people know that the most popular menus are usually displayed in the middle.…”

Section: Studymentioning

confidence: 99%

“…We thereby assume that popularity is equivalent to pe preference, in our case, for a particular menu option. What do we know ab For example, Reijnen et al ( 2019) have shown that if you prefer the cuisine rant you eat at (e.g., Mexican or Chinese), meals in the middle of the menu [42]. This so-called edge aversion effect can be explained by the fact that peo…”

Section: Studymentioning

confidence: 99%

Online Food Choices: When Do “Recommended By” Labels Work?

Catarci,

Laasner Vogt,

Reijnen

2024

Foods

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Understanding digital menu choices in limited-option environments, such as university cafés, is crucial for promoting healthier and more sustainable food choices. We are, therefore, looking at two possible interventions or nudges—recommendation and position—and how they interact with, for example, price. In the first smartphone-based study (N = 517), participants were presented with two menu options, while the factors “recommendation”, “position”, and “price” were manipulated. We only found effects in relation to the choice of the more popular menu option. Specifically, when the popular meal was the expensive option, the recommendation had a negative effect on choice, but not when the popular meal was the cheaper option. The aim of the second smartphone-based study (N = 916) was to shed more light on the role of popularity or personal preference in relation to recommendations. We manipulated the differences in personal preference (small or large) using a ranking task presented before the menu choice. In Study 2, the interaction effect between recommendation and price for the more popular menu option could not be replicated. Instead, we found that the greater the difference in preference, the less pronounced the price effect was. Overall, some effects of the recommendations have been identified, but further research is needed to clarify the exact circumstances under which they arise.

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“…As consumers are influenced by the changes on the menu (Beck et al, 2017;J. Kim et al, 2019;Lu & Chi, 2018;Reijnen et al, 2019), when faced with various food and drink items, they use multiple criteria to guide their decisions (Sprotles & Kendall, 1986). However, prior research emphasizes that some consumers act as if the single factor of price matters the most in their buying decisions (Kukar-Kinney et al, 2007;Kukar-Kinney et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Where you Look Depends on What you are Willing to Afford: Eye Tracking in Menus

Ngan¹,

Bavık²,

Kuo³

et al. 2020

Journal of Hospitality & Tourism Research

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The first impression that diners receive from a food and beverage establishment is via its menu, which conveys more information than just price and food offerings. Despite evidence that suggests possible gaze patterns across restaurant menus, it remains largely unknown how different consumers process this information across different types of menus. Hence, the present study aims to examine consumer visual patterns across traditional Chinese menus compared with regular menus in relation to their price-consciousness, using eye-tracking methodology. Contrary to previous studies that suggest general patterns of scanpaths in reading menus, the findings of the current study note that “price-conscious” consumers exhibit different gaze patterns. Additionally, the menu layout appears to play a role in consumer processing of menu-related data as well. Thus, it is important that restauranteurs define their target consumers and design their menus accordingly.

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Nudged to a Menu Position: The Role of “I’m Loving It”!

Cited by 4 publications

References 31 publications

A Healthier Beverage Choice is Based on a Subjective Assessment of Sweet Taste

A Healthier Beverage Choice is Based on a Subjective Assessment of Sweet Taste

Online Food Choices: When Do “Recommended By” Labels Work?

Where you Look Depends on What you are Willing to Afford: Eye Tracking in Menus

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