In food service marketing, placing an item in the first or last position typically increases or decreases its sales?

Placing an item in the first or last position on a menu typically increases its sales due to a psychological phenomenon known as the "primacy effect" and "recency effect." The primacy effect suggests that items listed at the beginning of a menu capture the customer's attention more effectively, making them more likely to be chosen. Similarly, the recency effect indicates that items presented at the end of a list are also likely to be remembered and selected.

This placement strategy capitalizes on human cognitive tendencies, where consumers focus on the first and last items they see, leading to higher sales for those positioned in these spots. Additionally, menu design that leverages this understanding can effectively guide customer choices and enhance overall sales performance.

Understanding how placement influences customer behavior is vital for successful food service marketing, allowing businesses to optimize their menu layout for maximum impact. Other options such as decreasing sales or having no impact do not take into account these psychological effects that are well-documented in marketing strategies.