Behavioral research showcase

Buffet Menu Nudging

In plain terms, this study tests whether showing healthier buffet items first can shift choices without removing any options. The boards below are the prototype screens used to compare menu-order conditions.

View Prototype Boards Back to Research List

Study Year

2024

Design

A/B comparison (2 menu orders)

Analysis

ANOVA (average difference test)

ANOVA is a standard statistical method for checking whether differences between conditions are likely meaningful rather than random noise.

Buffet menu simulation collage used in sequence-nudging research

14 prototype boards 2 menu-order conditions Order is the main variable Hypothesis: healthier-first shifts choice

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Quick Start for First-Time Readers

This page presents design prototypes used in an experiment. Read this guide first so the screenshots are easy to interpret.

What was tested?

Whether showing healthier items earlier in a buffet menu leads to lighter choices while guests still keep full choice freedom.

Control: regular menu order.
HOF: healthier options appear first.
Everything else: same food options, same prices, same availability.

How to read the boards

Start with each group title to understand the menu context.
Compare what appears first on each board, not only what is listed.
Notice attention cues such as size, placement, and labels.

Scope note: this page focuses on design artifacts and setup logic, not participant-level raw data tables.

Mini glossary

Nudge: A small design change that influences behavior without forcing or removing options.
Two-arm experiment: Two groups are compared under two menu-order conditions.
ANOVA: A statistical test that checks whether average outcomes differ more than random variation.

Study framework

What Stayed Constant vs What Changed

For a fair comparison, food options stayed constant while order and attention cues were adjusted across conditions.

Regular Order (Control)

Menu categories follow a typical buffet sequence without healthy-first emphasis.

Healthier-First Order (HOF)

Lighter items appear earlier, while the menu content itself remains equivalent.

Attention Cues

Typography, spacing, and hierarchy guide first glance without forcing any decision.

Measured Outcomes

Choice direction and calorie intent were compared between conditions.

Prototype Gallery

Prototype Boards from the Menu giao Hy Case

These screens are implementation mockups from the Menu giao Hy prototype set. They show how healthier-first sequencing is expressed visually across buffet formats.

Main Menu Anchor

Opening screen that sets expectation and attention before guests enter detailed menu categories.

Main buffet simulation cover with Japanese hotpot positioning and tiered pricing — Anchor Entry frame that sets context and value cues before item-level choice.

Korean Grill Variants

Three variants test hero image focus, detailed composition, and queue-line add-on structure.

Korean grill buffet hero simulation emphasizing grilled dish as first visual cue — Variant A Hero dish framing to drive first appetite anchor.

Korean grill simulation menu listing meats, sides, and serving components — Variant B Structured board linking protein, sides, and hotpot options.

Korean grill queue-line simulation showing bibimbap, chicken, drinks, and accompaniments — Variant C Queue-line mapping for add-ons, soups, and beverage bundle cues.

Japanese Hotpot Variants

Six versions vary information order for broth visibility, meat bundles, and optional sides.

Japanese hotpot buffet simulation with introductory dish composition and menu levels — Base Introductory composition for broth-plus-protein orientation.

Japanese hotpot menu simulation with highlighted broth family and platter options — Variant A Broth family and protein platter hierarchy.

Japanese hotpot menu simulation with set pricing and component trays — Variant B Set-price narrative with tray-based composition cues.

Japanese hotpot simulation showing meat cuts and side ingredient options in red theme — Variant C Emphasis on meat cuts before side components.

Japanese hotpot simulation with circular ingredient previews and sectioned accessory lists — Variant D Circular preview system for rapid broth comparison.

Japanese hotpot simulation with compact ingredient list and shared buffet accessories — Variant E Compact board tuned for quick scan and simpler decision flow.

Vegetable-Forward Variants

These versions place salads and greens earlier to test first-exposure effects.

Vegetable-forward buffet simulation featuring salad platters and hotpot vegetables — Variant A Salad-first framing to prime lighter initial choices.

Vegetable buffet simulation with mixed greens and topping sections before proteins — Variant B High-visibility greens and toppings before protein mention.

Vegetable buffet simulation board with dark theme and salad serving examples — Variant C Dark-theme composition for contrast-driven produce emphasis.

Vegetable buffet simulation with salad examples and line-callout labels — Variant D Labeled guidance for salad-first line movement.

Evidence note: These images are design artifacts from Menu giao Hy, presented as implementation references rather than outcome figures.