The most confusing restaurant menu terms, as nearly half of Brits admit to 'under-the-table Googling'
Going for a nice meal in a restaurant is supposed to be a straightforward affair, but new research has revealed it is anything but due to the use of confusing and unfamiliar words on menus.
According to booking platform Resy, two in five (41%) of UK diners admitted to having to look up the meanings of specific words just to make sure they know what they’re ordering.
Meanwhile, more than a quarter (27%) of Britons said they would opt for the “styling it out” approach, which means they would go ahead and order dishes without knowing what they actually are.
In addition, 20% of diners won’t ask their waiter to explain the menu out of fear they will look silly in front of their fellow table mates.
Nearly half of respondents (45%) said they prepare themselves for dinner ahead of time by searching menu items before they go to the restaurant, to ensure they don’t miss out on trying a delicious dish.
However, complicated words on the menu have not deterred Britons from being adventurous. More than a quarter (26%) of respondents said they want to expand their “dining horizons” and are excited or curious to try a dish even if it is described using terms they’ve never heard before.
Separate research from American Express’ Trendex report revealed how social media is shaping the way people choose what they order, as more than half (59%) of UK adults who use it are most interested in how the food and drinks look.
The 10 most confusing terms and techniques that appear on menus are:
Smacked (72%)
Sous-vide (67%)
Confit (56%)
Enhanced (59%)
Scalded (54%)
Blackened (47%)
Flambeed (38%)
Fermented (33%)
Burned (29%)
Blanched (27%)
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Responding to the survey, three chefs explained why their menus are phrased in a way that is designed to both showcase their signature dishes and invite diners to have conversations about what they are.
Sacha Henry, head chef at Shankeys in East London, said they “like to have fun” with their menu phrasing, adding: “We like that our menu opens up a conversation and the way it’s phrased is designed to convey a feeling or the atmosphere of the room. We choose language that makes it feel down to earth and casual as we don’t want anyone reading it to feel like they can’t ask a question about what the dish is.”
Matt Harris, head chef at Ploussard, is more in favour of keeping menu descriptions simple but encourages diners to ask questions if there’s something they don’t understand.
“We like to use our menu to create intrigue. People will look at our menu and say it’s simple in comparison to other menus, but it’s deliberately worded that way… We’ve crafted our menu in a way that reels people in with familiarity and then surprises them. Of course, front of house are always there to explain dishes and that’s what we encourage.”
Meanwhile, Andrew Clarke, head chef at Acme Fire Cult, believes restaurants will lean towards simpler menu phrases as the “modernist approach” has started to lose popularity.
“However, we know that people do want to find out about what they’re eating and how it’s been created, so one thing we’re looking at doing is introducing a supporting pamphlet on the side of our menu to encourage people to learn more about our techniques, such as our open-fire and our ferment room,” he said, adding: “This could be another way for restaurants to really sell their produce and technique outside of the traditional menu.”
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