Contact: +27 84 810 2274

Practical Application

Bars, Restaurants, Coffee shops. They all have one thing in common: the context. The size of plates and cups; the colour of plates; serving size; the factors that tell you “I’m full” are aspects that are totally disregarded in creating a conducive environment. Even a slice of “chocolate cake” at the corner cafe does not taste nearly as good as the “Belgian Black Forest Double Chocolate Cake” at the luxury hotel.

Paying attention to the right cues can allow companies to better predict and control the amount people eat and the time they spend inside. The difference between “Starbucks” experiences and Fast food “McDonald’s” experience are as much the environment as the food.

Other contexts where neuroscience and psychology can be applied: sales, packaging & product design, website usability, pricing strategy, consumer habits, retail display etc.



Werner van Zyl
Phone: +27 84 810 22 74
Fax: 086 604 8175