To deliver a programme to help several brands in the client’s portfolio make a step-change in their thinking around menu psychology and design. The project team must then apply these learnings across the brand portfolio to drive at least an additional 4-5p average benefit per main meal sold from redesigning the food and/or drink communications approach.
We applied Behavioural Economics techniques validated with eye-tracking research and in-market testing to optimise the menu design.
The brands achieved an average benefit of 8-13p per main meal sold, significantly above the target.
