by Samantha Davila | Nov 29, 2022 | Neurogastronomy
Neurogastronomy continues to work to show us how the perception of flavor is affected even by the elements that one least expects. In a recent study published at the end of 2021, in which data from more than 97,242 reviews of 1,752 restaurants was analyzed for a...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
A very interesting study conducted in mid-2021 sought to understand the role of restaurants that offer traditional food, the satisfaction of tourists and the probability of returning and recommending the destination to their acquaintances. A satisfactory experience is...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
A new study by the Kellogg School of Management at Northwestern University and the University of Massachusetts shows that a 5-star rating is not synonym of good quality. Researchers got to predict the success of a movie, a store, a book and a restaurant by analyzing...
by Samantha Davila | Nov 29, 2022 | Marketing, Sales
One of the most frequent questions I am asked in social media or training workshops on food marketing strategies is how to get out of the routine in content creation to avoid posting only the dishes that are served in the restaurant. And that’s when I share a...
by Samantha Davila | Nov 29, 2022 | Marketing
Did you know that there is a group of people who visit a city solely based on where to eat and to live culinary experiences? This audience is labeled as foodies: people who are passionate about food, about the origin of the ingredients, the story behind a recipe (or...
