by Merlín Gessen | 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 Merlín Gessen | 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 Merlín Gessen | 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 Merlín Gessen | 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...
by Merlín Gessen | Mar 22, 2022 | Finance, 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...
by Merlín Gessen | Feb 16, 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...
