Latest news with #Basia
Irish Daily Mirror
3 days ago
- Entertainment
- Irish Daily Mirror
Gordon Ramsay says there's one dish you should never order in a restaurant
Falling for the "dish of the day" at your favourite eatery might seem appealing due to its usually tempting presentation and exclusive vibes. A marketing and psychology expert has, however, warned customers to be wary through a TikTok revelation. These enticing offers might not actually hold the value we presume they do. Marketing guru Basia spilled on TikTok that these so-called "specials" are often nothing more than clever strategies to shift ingredients nearing their shelf life. For example, chefs may find themselves with an excess of steak close to expiration and decide to craft a novel dish to use it up wisely. Basia shed light on the trickery, saying: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare." Celebrity chef Gordon Ramsay, boasting Michelin stars, also sides with this cautionary stance. He warns his fans against opting for soup specials which could just be a smorgasbord of whatever's left over, reports the Mirror. In a session with Town and Country, he advised discerning food lovers: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Anthony Bourdain, the culinary legend behind Kitchen Confidential, also had words of advice about ordering fish on Mondays. Such a fishy deal could suggest it's a leftover from Friday, waiting to be sold off as the week begins. It appears that ordering fish on Mondays might not be the freshest choice, given many fish markets are closed on weekends. In a viral clip, Basia spills the beans on the sneaky methods restaurants employ to make you spend more. 1. The "anchoring effect" plays with customer's minds by setting high prices for some items so others appear to be a bargain, as noted by Basia: "It's to make others look like a deal." 2. It's no coincidence the tip jar looks used; Basia explained that it's a ploy to encourage you to follow suit: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. That awkward moment when asked about water - still or sparkling? As Basia revealed, it's a subtle nudge towards spending: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Currency symbols missing on a menu isn't an oversight. Basia uncovered why seeing '€24' strikes differently than just '24', stating: "Because '€24' screams money. But '24' just looks like a number."
Edinburgh Live
3 days ago
- Entertainment
- Edinburgh Live
Gordon Ramsay says there's one dish you should 'avoid ordering' at all costs
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info When you see a "dish of the day" promoted in a restaurant, it's rather appealing to consider trying it. These meals are often showcased as something unique and described so tantalisingly that customers feel an irresistible urge to order them. However, a marketing and psychology expert has revealed this can be somewhat misleading. Despite how good they might look, these offers may not always be the fantastic bargains they're made out to be. A TikTok marketing expert Basia suggests these "specials" are rarely as special as they suggest. Instead, she says they're typically just clever ways for chefs to ensure surplus ingredients get used before expiring. For example, there could be excess steak close to its sell-by date; savvy chefs might turn it into an enticing new offering to prevent waste. In her insightful TikTok video, Basia observed: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare.", reports the Mirror. Even celebrated chef Gordon Ramsay, with his Michelin-starred reputation, endorses this view and advises guests to be cautious of soup specials. He intimates they're usually just an amalgam of whatever leftovers exist, served again and again. Ramsay suggested in Town and Country magazine: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Similarly, prominent chef Anthony Bourdain warned his readers in Kitchen Confidential against choosing fish dishes on Mondays. Such a special at the beginning of the week might imply the fish has been sitting around since Friday, unsold. Fish markets usually close over the weekend, throwing into question Monday's seafood freshness. In her video, Basia unveils common restaurant psychological ploys to enlighten her audience on these covert tactics.... 1. The power of price perception. Join Edinburgh Live's Whatsapp Community here and get the latest news sentstraight to your messages. The "anchoring effect" is often utilised by eateries to shape patrons' value perception. By listing a steak for £50 alongside another for £35, it makes the second option seem like a steal. As Basia highlighted: "It's to make others look like a deal." 2. A never-empty tip jar. Social pressure is substantial even among unnamed diners. Basia points out: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling query. Upon being seated, you may be queried about your water preference, with tap water often feeling like an awkward choice and raising overall spend. Basia states: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus sans currency icons. To soft-pedal the pricing, some establishments list prices sans the pound sign, leaving just digits that might appear less daunting. Clarifying this approach, Basia says: "Because '£24' screams money. But '24' just looks like a number."
Daily Mirror
3 days ago
- Entertainment
- Daily Mirror
Gordon Ramsay says there's one dish you should 'avoid ordering' at restaurants
Brits have been warned to be wary of a specific dish in restaurants. According to Gordon Ramsay, there's a certain reason why it should be avoided by customers When you spot a "dish of the day" at a restaurant, it's often tempting to give it a go. These menu options are presented as exclusive and described in such an enticing manner that we're naturally drawn to them. Yet, a marketing and psychology guru has shed light on why this could be a trap. Despite appearances, these deals might not be as fantastic as they seem. On TikTok, marketing whizz Basia claims these "specials" are rarely special at all. In reality, they're usually concoctions designed to use up ingredients that need to be cleared out. Take, for instance, a surplus of steak that's nearing its expiry date; chefs will cleverly incorporate this premium product into a new dish to avoid waste. In her enlightening clip, Basia remarked: "The daily special written in chalk? It's been 'today's special' for three weeks. But your brain sees handwriting and thinks: limited, fresh, rare." Even Michelin-starred culinary maestro Gordon Ramsay supports this viewpoint, advising diners to steer clear of soup specials. He suggests they're often just a mix of leftovers that get served up repeatedly. Speaking to Town & Country, he advised: "Ask what yesterday's soup du jour was before today's special. It may be the case that it's the soup du month." Anthony Bourdain also cautioned his Kitchen Confidential audience against ordering fish on Mondays. A fish special at the start of the week could indicate it's been lingering in the kitchen since Friday, unsold. Many fish markets tend to shut down over the weekends, suggesting that dishes served on Mondays may not be as fresh as they could be. Restaurants employ various other psychological tricks. Basia shared more advice in her video, aiming to educate her followers on these subtle marketing tactics.... 1. Restaurants often use an "anchoring effect" to manipulate customers' perception of value By pricing one steak at £50 and another at £35, the latter appears relatively affordable. As Basia noted: "It's to make others look like a deal." 2. The tip jar is never empty Peer pressure can be a powerful influencer, even when it comes to strangers. Basia observed: "They put cash in the tip jar before you even show up. So when you see it, your brain goes: 'Oh... tipping is what people do here." 3. The still or sparkling question When sitting down at a restaurant, you're often asked whether you prefer still or sparkling water. Requesting tap water can feel awkward, leading to increased costs. Basia pointed out: "[It's] not 'would you like water?' It skips the choice of whether, and jumps to which." 4. Menus without currency symbols Some restaurants omit the currency symbol from their menus, listing only the numbers. This tactic can affect your perception of the price, making it seem lower than it actually is. Basia clarified: "Because '£24' screams money. But '24' just looks like a number."
Daily Mail
26-04-2025
- Entertainment
- Daily Mail
I'm a psychologist - this is how to avoid the manipulative tricks supermarkets use to make you spend more money
A marketing psychologist has revealed the surprising tactics that supermarkets and food companies employ to encourage shoppers to spend more - and how to avoid them. UK-based Basia, who goes by @everupmarketing on TikTok, wrote, 'Supermarkets don't just sell food - they sell perfectly packaged manipulation. 'From layout to pricing, every detail is a psychology trick designed to influence your choices without you noticing.' First, Basia told her followers of a technique she believes cereal brands implement in their packaging. She wrote, 'Cereal mascots always looks down on the shelf. Their eyes are titled downward on purpose to make eye contact with a kid to build trust.' The content creator added that supermarkets place the most expensive items at eye level for a reason. 'They place [the] most expensive, profitable items at eye level because that's where you look first, and they want it to feel like your choice,' she wrote. Next, Basia explained the reason why shoppers might forget staple items when doing the food shop. She wrote: 'Milk, bread, eggs - all the stuff you actually came for? It's buried in the back because you have to walk past everything else to get there. The stroll equals temptation.' Basia's final tip attempted to explain why some items may have odd price points. 'They price it at something weird like £2.36,' she said. 'Your brain glitches for a second. You don't stop to think if it's a good deal, you just go, 'yeah, sure'.' Viewers took to the comment section to share their thoughts, with one writing. 'Jokes on them I always look at the shelves bottom to top'. A second user wrote, 'Well, jokes on the because I do my shopping online'. Another added, 'Master manipulation, but also absolute genius when you think about it!' However, one disagreed with Basia, saying, 'As someone who works in a shop the second one is false. All our was prices are true.' It comes after Basia shared the shocking tricks that restaurants are using to encourage you to spend more money. In a TikTok video that's been viewed 473,700 times, Basia, who goes by @everupmarketing, warned that 'every detail' in a restaurant - from the tip jar to the daily special chalkboard - is there to 'influence' diners. She told viewers: 'You're being nudged, primed, and manipulated from the moment you walk in - and it works.' The TikToker highlighted six different ways that customers are falling victim to 'psychological persuasion tactics' when they eat out. In the caption, Basia acknowledges that restaurant-goers usually assume they're making their own decisions - but they could subtly be getting manipulated. Basia added that she 'bets' most people will have fallen for at least one of the sly tricks before while dining out. However, by paying closer attention to details 'from menu design to music tempo', it's possible to become aware of how you could be getting caught out. These tried and tested 'psychology tricks' include food spots having that one dish which always 'seems totally overpriced' compared to the others. Viewers took to the comment section to share their thoughts on Basia's video, which gained over 500 thousand views Yet, while most customers might assume the higher price point is a genuine reflection of the cut of meat or cost of the dish, Basia argues that it is actually a ploy. 'That's not for you. It's to make the others [other dishes] look like a deal,' she wrote, suggesting that the entire menu is overpriced. Given the contrast with the particularly expensive item, the diner is more likely to accept that the other prices are reasonable, the marketing psychologist suggested. Next, Basia explained that restaurants will often put cash in the tip jar before customers even show up. The implication is that people will then feel inclined to 'follow suit' and make their own contribution. She explained: 'So when you see it, your brain goes: 'Oh, tipping is what people do here'.' According to Basia, though, it's just another 'persuasion tactic'. After all, customers are likely to feel pressured to give a tip if they believe everyone else has done so. The daily specials chalkboard may simply seem a fun way to introduce new dishes. But Basia says the 'daily specials' may be on display for weeks at a time, but diners will see the handwriting and assume its 'limited, fresh, rare'. Next on the list of 'persuasion tactics' is water. Basia points out that waiters often ask: 'Would you like still or sparkling?' rather than 'Would you like water?'. She added: 'It skips the choice of whether and jumps to which'. The implication is that diners are forced to pay for water whether they intended to order it or not - and some may not think to ask specifically for tap water. Basia then moved on to the layout of the menu, saying that restaurants are increasingly including prices without adding currency symbols. This, she says, is 'because '£24' screams money. But 24 just looks like a number.' Diners faced with currency symbols are more likely to think about the cost of the dish, Basia implies. And, if they become preoccupied with how expensive something is, they may simply decide to choose a cheaper option. Finally, the marketing psychologist took aim at the music played in restaurants. She argued that 'they play slower music when it's quiet - and faster music when it's packed.' 'Why? Because slow tempo makes you stay longer. Fast tempo makes you eat and leave.'
