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. The Garnett-lead team reports that they “undertook two experimental studies involving 105,143 meal selections in the cafeterias of a British university.
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. The team determined that “thematic clusters [of study participants] were identified. . . . Theme 1: RELAX: this cluster focuses on an experience of relaxation, comfort (with the characteristic lemmas: /not too noisy/, /nicely/, /suffuse light/, /intimate/) and on the social dimension (/chatting/).
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.
Staats and Groot investigated where solo individuals choose to sit in a crowded café when there are already people sitting in some of the coffee house seats.
Body position has been linked to eating experiences.
Supporting positive experiences
Liu, Choi, and Mattila researched behavioral responses to typefaces.
Research conducted by Biswas and Szocslinks scents and eating in intriguing ways.