It smells... delicious: Applied Phenomenology

Architects study objective and subjective aspects of the built environment. Objective subjects are easily observed and quantified. A bridge structure collapses when subjected to a certain amount of load. Phenomenology is a philosophical approach to more subtle qualities of our surroundings, and has been adopted by architects as a useful framework. It acknowledges that we experience our environment with all senses, and explores conscious and subconscious reactions to various inputs. We may have strong reactions to a place that subconsciously triggers certain associations.

The sense of smell can transport us back to long forgotten memories. It is directly connected with the sense of taste, and it comes to no surprise that it should be of special concern when designing a dining facility.

Fresh bread comes out of the oven at Model Bakery,  Oxbow CA Public Market.

First impressions when approaching the front door of a restaurant are affected by smells reaching from old liquor, burnt fryer oil, chlorine bleach, artificial air freshener, or neutral, to subtle smells of wood, caramelizing onions, baked apple, fresh baked bread, roasted garlic, and fresh croutons  fried in butter.  Careful planning of food preparation locations, as well as air supply and exhaust systems make a big difference. Conscious distribution of "smells" during opening hours such as serving baskets of fresh bread, accompanied by some herbed butter can make all the difference.



Provided by Spark Architecture

Facebook in Rural Montana & Embracing picture posting.

To follow up the earlier post we investigated current Facebook user data alongside the 2010 census. Your customer base is "Face-booking", and waiting to hear from you.

http://sparkgf.blogspot.com/2012/09/community-data-census-or-facebook.html

While you get excited about Facebook, don't forget to set up your restaurant on Foursquare. At this point, Montana restaurant deals are mostly represented by chains. Take advantage of offering check-in deals, it's time to make it local!

Last but not least, remember that your customers will post pictures of your food and restaurant. Embrace it! Encourage your wait staff to offer taking pictures of dining groups, teach them how to make those pictures look as good as possible (freshly served food, no chewing, maybe take a quick series of them), and be amazed of how those pictures will work for your restaurant.

Picture taking should serve as a motivation to add some nice touches to your food presentation, table decor, and interiors. Customers love little details and surprises, whether it is a good joke on your menu, artwork on the wall, or Santa surfing on top of their Hawaiian Holiday Burger.