When a diner sees a familiar item on a menu like a burger, they have a maximum price that they’re willing to pay for it, explains restaurateur and consultant Jody Pennette. Using high-end ingredients like foie gras and truffle to glamorize the burger and to remove it from the everyday category, allows eateries to hike up the menu price, without offending customers who believes they’re getting a taste of luxury at a relative bargain. “But the miniscule use of that luxury ingredient – the co-star, never justifies the price increase,” say Pennette. You’ll get much better value if you stick with a good old-fashioned, no-frills, all-beef patty.
(Lawrence Lucier/Getty Images) More From Forbes: 10 Foods To Skip In Public 10 Secrets About Store Brands Foods To Make Your Skin Glow The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.