Neurogastronomy | P.A.N | Blog
The Neuroscience of Tipping and 3 Keys to Increase It

The Neuroscience of Tipping and 3 Keys to Increase It

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...
3 Keys for a Successful Digital Menu

3 Keys for a Successful Digital Menu

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...
Are You Sure your Playlist is Aligned with your Brand?

Are You Sure your Playlist is Aligned with your Brand?

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...
And There Was Light… To Create Emotions

And There Was Light… To Create Emotions

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...
Importance of the Multi-Sensory Environment

Importance of the Multi-Sensory Environment

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...