Abstract
A meta-analysis of 53 papers with 16,522 participants is conducted in the menu-design literature. To conceptualize different design elements, we extend a four-dimensional model by including two new dimensions—menu card label and menu item characteristics. We find that effect sizes vary among these six dimensions. Specifically, menu card characteristics that concern non-descriptive design elements have the largest effect size. The six dimensions are divided into two broad categories that relate to the entire menu or individual menu items. Our meta-analytical results show that the former category yields larger effect than the latter. Concerning the dependent variables, menu design has a large effect on physiological measures, a moderate effect on intention and attitude, and a marginal effect on actual purchase. Furthermore, laboratory studies yield larger effects than field studies do, and mock menus have stronger effect than real menus. Lastly, publication bias seems to be moderate.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
