Which pricing strategy is commonly used by upscale restaurants specifically for dessert items to increase their profit margins?

Behind every delectable dessert on a restaurant menu is a careful pricing strategy! The positioning of desserts can significantly impact a restaurant's profitability. This trivia question explores one of the most effective psychological pricing techniques used specifically for dessert items in fine dining establishments. Test your knowledge of how restaurants maximize profits through strategic menu engineering and price psychology!

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Price anchoring: Placing an expensive dessert first on the menu to make other options seem more reasonable
Charm pricing: Setting all dessert prices ending in .99 (like $8.99) to create the perception of value
Bundle pricing: Only offering desserts as part of prix fixe meals to ensure higher check averages
Loss leader pricing: Pricing desserts below cost to attract customers who will spend more on other menu items