By: Sean Jung, P.h.D., Assistant Professor of Hospitality Analytics, Boston University School of Hospitality Administration Contributors: R.J. Melman, President, Lettuce Entertain You Restaurants, Jerry Murrell, CEO, Five Guys, Patti Simpson, Chief Administrative Officer, Union Square Hospitality Group, and Tawanda Starms, Vice President of RSC People Experience and Chief Diversity, Equity and Inclusion Officer, Chipotle Mexican […]
By Dennis Ausiello, MD, Jackson Distinguished Professor of Clinical Medicine at Harvard Medical School, and David A. Edwards, Ph.D., scientist, author, pioneering inventor While the sight of an apple pie or the astringency of the orange peel can each shape the memory of what we eat, our memories of the foods we love are mostly […]
By Ellen Langer, Ph.D., Professor of Psychology, Harvard University, author, widely regarded as founder of the academic field of mindfulness Many of us may know that the perception of scent (olfaction) is 85% of flavor perception. When we have a stuffy nose, food simply loses some of its appeal. As Ausiello and Edwards write in […]
By Nancy Rawson, Ph.D., Acting Director and President of the Monell Chemical Senses Center, and Rachel Field, Ph.D., Co-Founder of Sensory Cloud The ability for humans to craft fragrance (not to say flavor, which until recently was best delivered by the act of eating) is truly old technology — dating back to 4000 years ago […]
By David A. Edwards, scientist, author, pioneering inventor, and Touré Roberts, author, entrepreneur, investor, producer, and pastor Eating habits are the hardest to change. That’s because our food cravings are hard-wired into our brains. Some of our food cravings, as in our natural preference for the sweet versus the sour, trace back to human evolution, […]
By Marty Kolewe, CEO, Foodberry and David Edwards, Ph.D., scientist, author, pioneering inventor The incredible success of the modern food experiment in radically reducing global hunger over two centuries of unprecedented human population growth has led to the hard realization that what seemed to work well till now, cannot work for much longer. Feeding humanity […]
By John Barton, Boston University School of Hospitality Administration, SHA’24 and Priya Tewani, Boston University School of Hospitality Administration, MMH’22, CAS‘21 The restaurant industry is still reeling after a record-breaking and expectation-shattering summer of 2021, during which many restaurants and tourism businesses saw revenues return to within 80% of pre-pandemic levels (Statistica). Despite omicron’s toll […]
By Arturo Molina-Collado, Ph.D., Professor of Marketing, Department of Business Administration, University of Castilla-La Mancha, Toledo, Spain Introduction After the pandemic, UNWTO (2021) has stated that creativity could contribute to the success of hospitality firms; for instance, creative strategies in leading restaurants provide innovative and unique experiences (WFTA, 2021). This type of restaurant uses creativity […]
By Eojina Kim, Ph.D., Pamplin College of Business, Virginia Tech, Yoon Jung Jang, Ph.D., School of Hotel, Restaurant, & Culinary Arts, Woosong University, and Vivica Kraak, Ph.D., Department of Human Nutrition, Foods, and Exercise, Virginia Tech Addressing the Dimensions of Sustainability During the Covid-19 Pandemic Human-induced climate change is one of the greatest current challenges, and policies […]
Photo Source: Canva By Dr. John Palabiyik, Dr. Suzanne Markham Bagnera, and Dr. Brendan Cronin The COVID-19 virus arrived as an unidentifiable shock to the restaurant industry. The whole hospitality industry was unexpectedly crippled by an issue that it has never experienced in its prior history. Once operators got over the antecedent trauma, they immediately […]