Researchers insist that every menu should have items subtly divided by price range. This means that your menu should cater to all kinds of spenders – without actually creating visible categories – and that no one should have to leave a restaurant after looking at the prices. Let us assume that a menu has three basic price ranges: expensive, moderate, and economical. Ideally, the highest priced items should go first; research has revealed that when taking the first look at a menu, a typical diner’s gaze will automatically go to the top-right section. This quarter of the first page of your menu, therefore, must feature your best, perhaps even accompanied by a photo, a tasteful drawing or eye-catching design details like borders.