23 Dec, 2021 | Neurogastronomy, Training
Let’s start with some questions: If you could describe your team with the following words: energized or exhausted, which would you choose? Do you feel that your team is not performing as well or is as dedicated as it was at the beginning? Would it surprise you...
23 Dec, 2021 | Neurogastronomy
When we start a food business, we often focus on investing in decoration, tableware, glassware, furniture, lighting and kitchen equipment that, sometimes, we don’t even need. By the time we open, we have already used up almost all of our financial resources and...
22 Dec, 2021 | Neurogastronomy
Neurogastronomy has taught us that the environment is transcendental in the customer experience. It can have a major influence on taste perception. Businesses that are now including the delivery and takeout service need to understand this phenomenon because the home...
22 Dec, 2021 | Marketing, Neurogastronomy, Operations, Sales
Did you know that there is a type of food that with every bite transports the diner back to their childhood and brings back memories of happy moments, taking away stress and tensions? We are talking about comfort food, whose flavors awaken pleasant emotions. Find out...
8 Jul, 2021 | Neurogastronomy
Did you know that the lighting in your restaurant may be influencing the amount of food your customers eat, as well as its evaluation? This dimension usually generates surprise, since many do not take into account the type of lighting they use in the spaces where...
7 Jul, 2021 | Neurogastronomy
The power of music in a gastronomic business is much more important than what has been considered so far, to the point that today we talk about your Audio Branding or Sound Brand. Our brain has the ability to analyze it in three different ways. The melody is...
