by Samantha Davila | Nov 29, 2022 | Neurogastronomy
As consultants we have had the opportunity to meet with many people who, without knowing it, are in the path of negativity. It is common to hear them say things like: “well, everything is very difficult”, “the problem is that the economy is not helping”, “my employees...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
Neurogastronomy continues to work to show us how the perception of flavor is affected even by the elements that one least expects. In a recent study published at the end of 2021, in which data from more than 97,242 reviews of 1,752 restaurants was analyzed for a...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
A very interesting study conducted in mid-2021 sought to understand the role of restaurants that offer traditional food, the satisfaction of tourists and the probability of returning and recommending the destination to their acquaintances. A satisfactory experience is...
by Samantha Davila | Nov 29, 2022 | Neurogastronomy
A new study by the Kellogg School of Management at Northwestern University and the University of Massachusetts shows that a 5-star rating is not synonym of good quality. Researchers got to predict the success of a movie, a store, a book and a restaurant by analyzing...
by Samantha Davila | Nov 28, 2022 | Business, Neurogastronomy
Much is said about color psychology and how it can influence the consumer experience. It has been said that warm colors tend to make people stay longer in an establishment and increase the feeling of intimacy, while bright colors can increase the desire to eat more...
by Samantha Davila | Nov 25, 2022 | Neurogastronomy, Sales
Some time ago, I was talking with the owner of a restaurant who told me that they could not adjust the temperature of the air conditioning and that their establishment was too cold. They explained the employees were always happy because having low temperatures when...
