Transcript for Restaurant Secrets: How Menus Are Designed to Influence Your Order
out you may chi you're choosing what you want to eat from the menu but restaurants have figured out a way to get you to order what they want. An insider is revealing details. Comb Becky worry hey has the details. Reporter: There's dining out. Remember, the restaurant like any good business is out to maximize profits and it can start with the menu. Meet Greg rap. I teach restauranteurs how to put it together so it's easy to make a choice. Reporter: In other words, he's a mastermind of maximizing profits through menu engineering. And today he's giving us the inside scoop. First tip, pay attention to the descriptions. It's been proven that sales will go up almost 30% when they have a good description. Reporter: Menu quiz, would you be more likely to ordered red beans and rice or grandma's cajun red beans and rice. Of course, we want grandma's red beans and rice because it's got more to it. Reporter: Now let's talk about prices. He says customers spend more at restaurants when the price was written out rather than in numeral form. Quiz number two, which would you more likely order, burger, 27 or burger, twenty-seven dollars. 27 bucks for a burger? And it's not just the dollars. Cents matter too. When we do an oo pricing, it's a little stuffier. Reporter: But prices ending in 95 cents. It's friendlier. Nicer to the customer. Reporter: 7.95 for the salad you say, yes. Could you bring some grey poupon? Finally menu quiz number three. Which is the reasonably priced item, lobster and seafood platter for $70 or filet of sole for $35. That lobster is the decoy. The decoy item makes the other items look more reasonable. Bottom line, when you see grandma's cajun red beans and rice for twenty-seven ninety-five placed under the lobster thermidor listing, grandma might be a menu engineer. For "Good morning America," Becky Worley, Oakland,
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