Lighting the way to eating goals
Ozkul, Bilgili, and Koc studied how the color of light used in a restaurant influences diner experience. The researchers found when “five experiments were conducted in five ambient lighted in different colors. . . . the perception of service quality and the level of satisfaction were higher in red and yellow-lighted ambient than those in blue and green-lighted ambient.” Some technical details: “Yellow, blue, red, and green lights were obtained by covering the surface of white bulbs with colored gelatin. .
Yildirim and team assessed the implications of indoor plants in restaurants. They found using digital images that “restaurants designed with indoor plants had a more positive effect on the shopping decisions of participants than restaurants designed without indoor plants. . . . higher education graduate participants showed more positive opinions about the plant designed restaurant than secondary education graduate participants. . . .
Researchers investigated responses to social distancing tools. Taylor lead a team that determined that in restaurant dining rooms “consumer perceptions of the dining room that utilized partitions [to enforce social distancing rules] were significantly greater than those that used mannequins. . . .
Alamir and Hansen evaluated how experiencing particular sorts of sounds influences our response to food served.
Garnett and colleagues studied how physical distance can nudge people toward particular food choices in cafeterias; using design to encourage specific behaviors is frequently discussed, for example, in the context of supporting healthier living.
Big changes, sizable results
Pierguidi and colleagues investigated differences in the environments in which people may prefer to drink cocktails; their findings are relevant to the design of any spaces where alcohol may be consumed.
People have fun at hotels and restaurants but their design is serious business. Understanding the neuroscience of positive experiences for the people who use and own these spaces is very, very important. Hospitality-related science-based insights can guide the development of restaurants, hotels, and many other spaces, both public and private.
A Kao-lead team linked what we’re looking at with what we choose to eat; we make healthier choices when looking at nature images than we do otherwise.