I'm a psychologist - this is how to avoid the manipulative tricks supermarkets use to make you spend more money

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A marketing psychologist has revealed the surprising tactics that supermarkets and food companies employ to encourage shoppers to spend more - and how to avoid them.

UK-based Basia, who goes by @everupmarketing on TikTok, wrote, 'Supermarkets don't just sell food - they sell perfectly packaged manipulation.

'From layout to pricing, every detail is a psychology trick designed to influence your choices without you noticing.'

First, Basia told her followers of a technique she believes cereal brands implement in their packaging.

She wrote, 'Cereal mascots always looks down on the shelf. Their eyes are titled downward on purpose to make eye contact with a kid to build trust.'

The content creator added that supermarkets place the most expensive items at eye level for a reason.

'They place [the] most expensive, profitable items at eye level because that's where you look first, and they want it to feel like your choice,' she wrote.

Next, Basia explained the reason why shoppers might forget staple items when doing the food shop.

A psychologist has claimed UK-based supermarkets employ 'manipulative' tactics to trick customers into spending more money

She wrote: 'Milk, bread, eggs - all the stuff you actually came for? It's buried in the back because you have to walk past everything else to get there. The stroll equals temptation.'

Basia's final tip attempted to explain why some items may have odd price points. 'They price it at something weird like £2.36,' she said.

'Your brain glitches for a second. You don't stop to think if it's a good deal, you just go, 'yeah, sure'.'

Viewers took to the comment section to share their thoughts, with one writing. 'Jokes on them I always look at the shelves bottom to top'.

A second user wrote, 'Well, jokes on the because I do my shopping online'. Another added, 'Master manipulation, but also absolute genius when you think about it!'

However, one disagreed with Basia, saying, 'As someone who works in a shop the second one is false. All our was prices are true.'

Basia claimed that supermarkets place essentials like milk at the back because 'you have to walk past everything else to get there,' she said, adding, 'That strolls equals temptation'

It comes after Basia shared the shocking tricks that restaurants are using to encourage you to spend more money.

In a TikTok video that's been viewed 473,700 times, Basia, who goes by @everupmarketing, warned that 'every detail' in a restaurant - from the tip jar to the daily special chalkboard - is there to 'influence' diners.

She told viewers: 'You're being nudged, primed, and manipulated from the moment you walk in - and it works.'

The TikToker highlighted six different ways that customers are falling victim to 'psychological persuasion tactics' when they eat out.

In the caption, Basia acknowledges that restaurant-goers usually assume they're making their own decisions - but they could subtly be getting manipulated.

Basia added that she 'bets' most people will have fallen for at least one of the sly tricks before while dining out.

However, by paying closer attention to details 'from menu design to music tempo', it's possible to become aware of how you could be getting caught out.

These tried and tested 'psychology tricks' include food spots having that one dish which always 'seems totally overpriced' compared to the others.

Viewers took to the comment section to share their thoughts on Basia's video, which gained over 500 thousand views

Yet, while most customers might assume the higher price point is a genuine reflection of the cut of meat or cost of the dish, Basia argues that it is actually a ploy.

'That's not for you. It's to make the others [other dishes] look like a deal,' she wrote, suggesting that the entire menu is overpriced.

Given the contrast with the particularly expensive item, the diner is more likely to accept that the other prices are reasonable, the marketing psychologist suggested.

Next, Basia explained that restaurants will often put cash in the tip jar before customers even show up.

The implication is that people will then feel inclined to 'follow suit' and make their own contribution.

She explained: 'So when you see it, your brain goes: 'Oh, tipping is what people do here'.'

According to Basia, though, it's just another 'persuasion tactic'. After all, customers are likely to feel pressured to give a tip if they believe everyone else has done so.

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The daily specials chalkboard may simply seem a fun way to introduce new dishes.

But Basia says the 'daily specials' may be on display for weeks at a time, but diners will see the handwriting and assume its 'limited, fresh, rare'.

Next on the list of 'persuasion tactics' is water. Basia points out that waiters often ask: 'Would you like still or sparkling?' rather than 'Would you like water?'.

She added: 'It skips the choice of whether and jumps to which'.

The implication is that diners are forced to pay for water whether they intended to order it or not - and some may not think to ask specifically for tap water.

Basia then moved on to the layout of the menu, saying that restaurants are increasingly including prices without adding currency symbols.

This, she says, is 'because '£24' screams money. But 24 just looks like a number.'

Diners faced with currency symbols are more likely to think about the cost of the dish, Basia implies.

And, if they become preoccupied with how expensive something is, they may simply decide to choose a cheaper option.

Finally, the marketing psychologist took aim at the music played in restaurants.

She argued that 'they play slower music when it's quiet - and faster music when it's packed.'

'Why? Because slow tempo makes you stay longer. Fast tempo makes you eat and leave.'