For decades, menu designers have assumed that a diner’s eye wanders, drawn to highlighted items and then hovering over a "sweet spot" just above the midline of a right-hand page.

Restaurants use boxes, colored fonts and that sweet spot to nudge diners in the direction of certain dishes, says Sybil Yang, an assistant professor in hospitality and tourism management.

To read the complete story, see Faculty Findings and scroll down to An Order to Your Order.