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Adapt Smells for A Better Customer Experience

Continuing our series on restaurant science, we are going to talk about another quality of restaurants that are not too frequently controlled or even consciously thought about, smells. Everyone can think about great smells of the food in a restaurant, but not many...

Plates and Plating – Restaurant Science

Today we’re going to look at plating and how it relates to restaurant science. We will focus both on the type of plate as well as the food that goes on it. Plate Type Many features of the plate itself play into how your customer perceives their meal. The color,...

Make More Money From Your Menu – Layout Psychology

Is your menu making you money? Are you selling the items you with the highest margins? Are you accenting your signature dishes? This month we will be focusing on the science behind important parts of your restaurant. And today, we’re going to focus on menu...