The simple tricks that restaurants use to get you to spend more

Nov. 17, 2017

Eugene Hoshiko/AP

They say a picture's worth 1,000 words, but a compelling food adjective could be worth at least a 15% markup. The following are some menu terms to look out for.

Pat Wellenbach/AP

The word "artisanal" sounds so special, one study found it could help increase sales by 27%. Consumers are basically paying more for a fancier description.

When a food is imported, are you told from where? If not, you could be paying the same for Gruyere imported from Switzerland as from Wisconsin.

Eating local is good for the planet, but since the USDA doesn't have a definition for the word, the distance your food actually traveled could be a mystery.

Is that hand-selected charcuterie worth more than a meat spread that doesn't boast the adjective? Chances are, neither were foot-selected.

Sounds fancy, but it's really just what happens when you bake a lasagna that’s too gooey and splatters all over your plate.

Even McDonald's has a “curated” menu, so don't let yourself be fooled by this word that promises very little.

Yes, the French probably do have some of the best food worldwide. But calling it an "aubergine" doesn't make it any less of an eggplant.

Hopefully, all the food you order is authentic food; keep in mind that just about anything can be called “authentic” so long as it is, in fact, real and edible.