Why do some restaurants have fewer desserts than main courses?
The end of a meal follows different rules than the beginning.
Customers usually expect variety at the beginning of a meal and familiarity at the end.
The hidden mechanism is declining decision importance. Main courses define the dining experience, while desserts are optional for many guests.
Imagine a restaurant where only one-third of customers order dessert. Offering dozens of options would increase preparation complexity and waste without necessarily increasing sales.
A second-order effect develops because restaurants learn which desserts create consistent demand. Over time, menus evolve toward a smaller set of reliable favorites.
People often think dessert menus are smaller because chefs have fewer ideas. More often, they are smaller because customers have fewer decisions left to make.
