Whenever we eat in restaraunts, we have various options to choose from. We usually are attracted to the foods we are familiar with, or in some cases, something that looks good on a plate. Why is that?
Extensive research has shown that majority of the people select their food on the basis of its colour. The taste is secondary. Some colours like, green red and yellow and shades of it are more attractive on a plate. The colours are also closely associated with how they taste or how one perceives it will taste. Our mind has some fixed flavours associated with the colour of the food. E.g. one assumes that a pink drink is strawberry rather that cherry or raspberry flavored.
Similarly, one associates food, its flavour and its colours with something that has been set in his mind or something that he is familiar with. Thus, a new taste, a change in the colour of the usual food, change in the place of eating or altered lighting has an impact on the food being consumed.
Thus, restaurants have undertaken research to understand what appeals the customer the most. For further explanation: http://www.2knowmyself.com/miscellaneous/Restaurant_color_psychology
IRIANS – The Neuroscience Institute