Neurogastronomy

It is important to recognize that the restaurants that have managed to overcome adversity as a result of the circumstances derived from the pandemic, owe it, in large measure, to the loyal customers who have remained active, enjoying the services that they offer…

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…

Nowadays, there is a great debate regarding the digital QR menus used in restaurants as part of the COVID 19 biosecurity measures. Some consider it useless and frustrating, since customers do not want or do not know how to use their phones to scan the code and then read the restaurant menu…

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.

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.

Everything that surrounds us in a food experience is multi-sensory and our senses collect all the information present to make sense of what we are experiencing. Both the simplest and the most decorated premises affect the diner’s experience directly.

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 are under pressure to start selling. Here’s the thing, we have invested so much that we forget one big detail, the magic ingredient for the success of our business.

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 dining environment of their customers may be affecting the outcome of their experience.