Sensory-Specific Satiety and Your Restaurant
How to Maximize Customer Satisfaction with Your F&B Offerings
By Larry Mogelonsky President & Founder, LMA Communications | August 24, 2014
All the best restaurants in the world – think those with Michelin stars under their belts – describe their fare not as food but as a culinary journey. Why do they do this?
Their cuisine is so uniquely flavored and artfully presented that the experience of eating at such a place transcends the normal concept of food. While I'm not advocating that it be compulsory for every hotelier to open a five-star restaurant within their property, there is a very powerful lesson here that can be applied to any eatery or hotel.
What's important to learn from these restaurants with stratospheric prices is that a meal only begins with the food. The best places – the ones you remember for years after the fact – go far beyond in terms of ingredients used, ingredient preparation, cuisine smells, cuisine presentation, amuse-bouches, how the cutlery feels to the touch, restaurant decor, table decoration, restaurant lighting, server attitude and so on.
Each nuance or minor detail you add to the meal adds to the entire experience and, in turn, heightens customer satisfaction. Your aim should be to 'saturate' or 'satiate' a guest's senses.
While decor or staff modifications are beyond the purview of this article, let's turn our focus on the chief aspect of a dining experience – food.
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