by Samantha Davila | 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 Samantha Davila | 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...
by Samantha Davila | Feb 16, 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...
by Samantha Davila | Dec 23, 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...
by Samantha Davila | Dec 23, 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...
by Samantha Davila | Dec 22, 2021 | Neurogastronomy
Have you thought about redesigning your kitchen and don’t know how to do it? Then, this article is for you. We have compiled some recommendations to guide you through the process. We know that redesigning requires planning in order to get the desired results and...
