22 Mar, 2022 | Neurogastronomy
It is important to recognize that the restaurants that have managed to overcome adversity as a result of the circumstances derived from the pandemic, owe it, in large measure, to the loyal customers who have remained active, enjoying the services that they offer....
22 Mar, 2022 | Neurogastronomy
In general, the tip or gratuity that a customer leaves for the service received is associated with a duty and corresponds to 10% – 15% of the billed amount. The customer knows they are in a position of authority and can be punitive or lenient when calculating...
22 Mar, 2022 | Neurogastronomy
Nowadays, there is a great debate regarding the digital QR menus used in restaurants as part of the COVID 19 biosecurity measures. Some consider it useless and frustrating, since customers do not want or do not know how to use their phones to scan the code and then...
16 Feb, 2022 | Neurogastronomy
Imagine for a moment that a baby has fallen lightly asleep in their mother’s arms, you carry them to their crib, put on some music to lull them to sleep, and start drumming. Now, imagine this: It is the day of the celebration of a 15-year-old party, it begins...
16 Feb, 2022 | Neurogastronomy
For an artist, light is everything. For the photographer it is the key to their work, for an architect it is the secret behind their design and for a restaurateur or entrepreneur… it is a headache that must be used efficiently in order to save money. Proper restaurant...
16 Feb, 2022 | Neurogastronomy
When we say “this is an example of a multi-sensory environment”, which one would you choose? A.- An empanada stand. B.- A food truck. C.- A restaurant designed with audio branding, lighting depending on the time of day, a bar with video mapping, and a kitchen...
