by Merlín Gessen | Feb 8, 2023 | Marketing, Neurogastronomy, Sales
Imagine you own an empanada business. Now think fast and tell me who your competitors are. Most people tend to think that their competition are those restaurants that offer the same thing, in this case, other places that offer empanadas. This puts the focus on working...
by Merlín Gessen | Feb 8, 2023 | Neurogastronomy, Sales, Training
Before I start talking about it, I want to ask you if you have different playlists that you have designed for different moments like exercising, concentrating to do a task or an activity, a cleaning day at home. The answer is, very likely, yes and surely you have a...
by Merlín Gessen | Feb 8, 2023 | Marketing, Neurogastronomy, Training
In this space, we use to talk about food, however, I want us to start with an example from the world of technology to illustrate and make evident one of the most common mistakes in communication strategies that still do not use the advances of applied neurogastronomy....
by Merlín Gessen | Feb 8, 2023 | Neurogastronomy, Operations
When we design a restaurant and want to increase the likelihood that customers will return, there are three main elements to consider when creating the customer experience: First impression The first element considers the design, layout and functionality...
by Merlín Gessen | Feb 8, 2023 | Neurogastronomy
Recently, Maria, a blind woman, went to celebrate her birthday with a good friend in a restaurant. The service was splendid, the dishes tasted great, the attention was careful; however, what happened at the end made that night unique and memorable. At dessert time,...
by Merlín Gessen | Feb 8, 2023 | Neurogastronomy
I think I’ve lost count of the times people call us urgently requesting a consultancy two weeks before the opening of the restaurant, and when we ask them if they already have the menu and/or have trained their customer service staff, their answer is “No”. Very...
