Prof. Bryan Bollinger's research on the impact of calorie counts posted at Starbucks
June 22, 2013
Excerpt from The New York Times -- "Bryan Bollinger, who also worked on that study, drew my attention to something else in it. For the most part, Starbucks customers ordering sugary, creamy coffee beverages kept on doing so, seemingly because they had already figured that the drinks were fattening and had made a flabby peace with that. But customers indeed adjusted their food orders upon realizing that a pastry could easily exceed 400 calories. They hadn’t bargained on, or planned for, that. 'What really matters is what your prior beliefs are,' said Bollinger, who teaches marketing at New York University’s Stern School of Business."