RESTAURANTS

Restaurants are one of the most important areas of the tourism industry. Smell plays a decisive role in stimulating the appetite, and music helps to define a restaurant’s atmosphere and style. So Sensory Marketing has now created the right conditions to enhance diners’ consumer experience by helping to make diners feel positive about the dining area.

The role of the senses in a restaurant

Our senses are working “overtime” when we visit a restaurant. This gives restaurateurs a chance, with the help of Sensory Marketing, to provide additional “nourishment” for the senses by extending the range of stimuli available to the visitor. We will choose a “realistic” fragrance for your restaurant which is connected to the food you serve. This will boost diners’ appetites and promote and increase sales in the range of food.

Differentiating changes of use throughout the day

With Sensory Marketing, we can create different atmospheres in the same place at different times of the day, something which adds value to the services and products you provide. For example, in the morning when a restaurant is open for breakfast, it might smell of coffee or chocolate and be playing relaxing atmospheric music; in the afternoon when it is serving food it might smell of freshly baked bread or toasted tortilla and the music may be a bit more ethnic, folk or Greek; and at night it might be serving drinks and have a cocktail, brandy or champagne fragrance and be playing loud mainstream or jazz music.

Criteria for choosing services

In the same way, music enhances our sense of taste and our goal should be to send a message to potential diners to join us on the ultimate gastronomic journey. We are working with the same ideas and the same goal when we “match” the music playing in the venue with the scents we provide and leave the ultimate judge – the consumer – to experience the environment and its stimuli. Every business is unique. This is why we research and study factors such as the target audience, the product the business offers, its decor, its goals, its culture and its philosophy so that we can decode these and turn them into aromatic and musical notes.

Neutralising unpleasant odours

Creating a pleasant atmosphere with the inviting smell of food (rather than cooking smells which can make diners uncomfortable) can lead to diners ordering more food as it increases their appetite and also makes guests feel good. To create the ultimate gastronomic experience, using special odour neutralisers (kitchen Clear) in areas where ventilation does not solve the problem can both make dining a more enjoyable experience and boost consumption. For areas where smoking is allowed, using anti-tobacco products (Antitobacco) clears the smell of cigarettes from the atmosphere and also freshens up the area and gives it a pleasant smell.

A clean restaurant should be really clean

Using disinfectant (Diotan Disinfectant) in the toilet area of a restaurant makes consumers feel more secure and confident about the business. Businesses should pay particular attention to toilet areas which are used by the public and should ensure that these areas are as hygienic as possible.
A clean environment which is free from insets is equally important. Particularly during the summer months, every restaurant has problems with flies which can discourage potential clients from choosing the restaurant as a place to enjoy their meal. An Insect control system is perhaps the most important service that every restaurant should have, throughout the year, in all areas