Naomi Campbell stole the show at Milan Fashion Week as Dolce and Gabbana unveiled their spring/summer collection. The iconic supermodel walked the runway in black lingerie, a form-fitting, sheer slip dress, stockings and suspenders, with a black rose corsage around her neck. Watching from the front row were a host of celebrities including Kylie Jenner, British model Rosie Huntington-Whiteley and Halle Bailey, star of the Little Mermaid movie. Love Island host and recent D&G campaign star Maya Jama was also in attendance, wearing a long-sleeved black dress with patent knee-high boots. Italian designers Domenico Dolce and Stefano Gabbana took ‘underwear as outerwear’ to the extreme with this collection. Almost entirely black and white (apart from a handful of leopard print looks), the show opened with a series of ‘office meets boudoir’ outfits that combined pinstripe tailoring with visible lingerie. A few floaty polka dot frocks appeared before the lingerie parade continued with a dizzying array of sheer dresses, ruffled blouses and corset gowns that revealed black bras, knickers, stockings and suspenders underneath. Plus-size model Ashley Graham walked the show in an all-black ensemble. The former Vogue cover star donned a corset and high-waisted briefs with a sheer overlay, stockings and high heels. Russian model Irina Shayk wore a diaphanous slip dress over black lace lingerie. Other underwear-clad models were styled with see-through plastic macs and matching rain bonnets. There was a more sedate section of the show featuring a range of black and white high-necked shift minidresses, some with bib fronts or lace collars, plus several tuxedo jackets. A pair of black skinny jeans was a huge shock given the prevalence of baggy denim on the spring catwalks. Shortly before Campbell took her turn on the runway, a pair of sheer white lace gowns worn over – you guessed it – matching lingerie offered some very sexy bridalwear options. While this collection didn’t deliver much that can be worn in a church, the lacy underwear-esque dresses will no doubt be a hit with celebs who want to send the flashbulbs popping on the red carpet.

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Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

The restaurant industry is ever-evolving and continuously bringing in new changes to menus to suit its demographic. Certain tricks in their menus allow restaurants to subtly nudge customers into enjoying a fuller dining experience, consequently increasing their spending. Sign up for our free Indy100 weekly newsletter To help diners avoid falling for these tricks, an expert at Menu Price lifted the lid on the sneaky tricks that encourage people to spend and consume more: Value menus Restaurants introduce value menus with meals of different price points. The restaurant hopes that it will motivate customers to opt for the priciest range of the value menu, which has more options, or to bypass the value menu entirely due to its limited options. This strategy ultimately translates into increased profitability. "If a restaurant's value menu features items like burgers, pizza, and spaghetti, but your preference leans towards a steak, you'll find yourself ordering the steak at its regular cost, bypassing the value menu. This scenario directly contributes to a higher profit for the restaurant," says a Menu Price expert. Emphasis on certain menu items Restaurants strategically highlight specific dishes, often those with higher profit margins, drawing customer attention to these preferred items through menu placement and design cues. The use of colour Warm hues like red and yellow can trigger hunger, while cooler shades like blue make meals seem more refreshing. Strategically deploying these colours in their menus helps restaurants subtly sway customer choices. Photographs used sparingly To maintain a sophisticated aesthetic, restaurants use photographs sparingly, only emphasising selected dishes, making them more appealing to the eye and tastebuds alike. Descriptive language Vivid descriptions of dishes can create a compelling image in customers' minds, making the menu items more appealing and increasing the likelihood of ordering. Avoiding currency symbols Menus without currency symbols can encourage higher spending, as prices appear less intimidating. "Keep a close eye on prices, even when restaurants fail to integrate dollar signs. This can help you avoid paying more than you want for a meal," the expert said. Anchor items Restaurants place some of their most expensive items next to even more costly options. The Menu Price expert added: "When customers see a pricey dish positioned next to an even more expensive option, they are more likely to perceive the less costly of the two as a 'better deal." Use of boxes Boxes and borders draw attention to specific items, creating a visual 'stage' that makes these dishes stand out. "This technique is often applied to high-profit items, specials, or unique offerings," they said. Keeping portion sizes secret Restaurants offer full or half salads or sandwiches without revealing the portion sizes. Despite any clear explanation, consumers assume that half sizes are overpriced and the full size is more cost-effective. "Customers perceive they are getting a better deal without even knowing the real serving size of the food options." Difficult-to-read font Using complex fonts in menus can slow customers' reading, promoting more profound engagement with dish descriptions. This added interaction can enhance dishes' perceived worth and exclusivity, thereby subtly inspiring a readiness to spend more. Remain vigilant during your next dining experience and see how many of these subtle tricks you can spot and how much money you can save on your meal. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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