by Samantha Davila | 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 Samantha Davila | 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 Samantha Davila | 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 Samantha Davila | 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...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
We live in times in which social networks have become not only a vehicle to connect with our friends or loved ones, but also a source of entertainment, information and pleasure. Food is one of the most popular topics among users. One might think that the main reason...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
Many people have a very special relationship with food or drinks. This seems common; however, there is something that draws attention in the area of consumer psychology and it is that this relationship results in a ritualistic behavior, making the moment of...
