This Scientific Trick Can Get Your Restaurant More Rave Reviews

Taste is not just on the tongue—it’s in the eyes and ears and nose.

Most chefs know that it’s not just the taste of food on the tongue, but also the rich aromas which give food its flavor.

But what about our other senses as well? Neurogastronomy studies the effect of all of our five senses on our perception of a food’s “flavor”, and its enjoyment.

The eyes and the visual impression of our food can also influence the guests’ perception of its flavor. Again, plate presentation is not a foreign concept to a serious chef. But scientists have also found that wine-drinkers’ perception of a quality wine can change based solely on the glass that it’s served in.

What does this mean for fast-casual and other restaurant concepts? Can you think of ways that improved presentation might affect the enjoyment of your guests’ meals?

A food’s sound has also been studied by scientists. They changed the “crunch” sound heard by test subjects eating potato chips and determined that the right amount of crunch was judged by the ears, but it affected how they perceived the taste.

It’s no wonder that sizzling-hot fajita plates make such an impression on guests. It’s the sizzle that sells! Can you incorporate enticing food sounds into the meals you serve?

When expectations are exceeded the meal is more memorable.

The element of surprise is a powerful tool in giving restaurant guests an exceptional culinary experience. This is why diners often love to recommend their favorite “hole in the wall” or local restaurants.

When restaurants exceed their patrons' initial expectations on price, creative food choices, quality service, and ambiance they are pleasantly surprised. Are there any ways you can think of to go above and beyond the expectation of a first-time guest, to create a more remarkable dining experience?

Food tastes better when you’re having a good time.

Another mind-trick that’s been scientifically studied by neurogastronomists is the effect of the environment and the diner’s mood. It’s no wonder that beachside resorts, charming b&b’s and the like have a reputation for serving great meals.

When people are in a relaxed mood, enjoying time with friends and family, are laughing and feeling positive the result is a massive increase in appreciation for the meal.

One Michelin star restaurant chef looking to take action on these scientific findings put mooing toy cows on the restaurant’s tables before the food came out. By getting his guests to laugh and joke before their meal he successfully enhanced the mood.

Through this simple gimmick he was able to increase their enjoyment and create a more remarkable dining experience. Does this inspire you to lighten the mood in your restaurant? How can you make your dining environment more friendly and relaxed?

It’s about a whole experience, not just food.

Don’t underestimate the power of setting a lively and enjoyable mood for your customers. Create an environment with ambient sounds, good lighting, great views, friendly staff, beautifully presented plates and a bit of showmanship.

There is a reason why the most renowned chefs in the world also use these science-backed tricks of the brain to make their mark.

Creative service isn’t just for Michelin Restaurants.

While as a restaurant owner or chef it can seem like such an endeavor just to get food out to diners in a timely and organized fashion, don’t forget that all food is art. From the food truck to the coffee shop to the pizzeria and the BBQ joint, presentation counts.

Any foodservice business can set themselves ahead of the competition. Get the rave reviews, high margins and regular customer base your hard work deserves by using these scientifically-based tricks to give your diners the best meal they’ve ever experienced.