• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Restaurant organoleptic rebranding
 

Restaurant organoleptic rebranding

on

  • 182 views

 

Statistics

Views

Total Views
182
Views on SlideShare
182
Embed Views
0

Actions

Likes
0
Downloads
0
Comments
0

0 Embeds 0

No embeds

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Restaurant organoleptic rebranding Restaurant organoleptic rebranding Presentation Transcript

    • RESTAURANT ORGANOLEPTIC REBRANDING
    • 2 Trafix Rebranding Organoleptic Branding *Concept Differentiation (not included here) *Organoleptics as Engagement Touchpoints (not included here)
    • Objective 3 To Translate Brand/Customer Value Proposition into Service Design & Branded Customer Experiences
    • 4 Touchpoints Built Environment Social Environment *Products & Services (not included here)
    • Branding Built Environment 5    Architecture Exteriors Interiors
    • Branding Social Environment 6  Utilitarian Rituals of Dining   Hedonistic/Epicurea  Opening Hours VFM Speed/Queue Management Regular Volume of Customers Organoleptics  n    Cleanliness Image Presentation of Food     A Stable Market Price
    • 7 Organoleptic DETERMINANTS Why? Because we humans make judgments by our SENSES.
    • Organoleptic Branding 8 Positive        Scent Branding [Olfaction] Taste Branding [Gustation] Audio Branding [Auditory] Ocular Branding [Optical/Visual] Ergonomics, Somatics [Body/Skin] Comfy Branding [Homelike] Combo: Audio-VisualOlfactory Negative        Odour Disgusting Noise Busy, Dull, Unattractive Creaky, Unsupportive Hot Colours for Classy Atmosphere Sensually Overwhelming
    • 9 Achieving Organoleptic Balance PSYCHOLOG Y ECONOMICS Touch Taste Scents SERVICES SYSTEMS PRODUCTS Organoleptic Balance Visuals Sounds TECHNOLOG Y
    • Organoleptics 10 To Balance     Moods, Ambience Perception Taste Staff Attitudes To Standardize     Atmosphere Décor Menu Customer Responses
    • Balanced Organoleptics 11 …Increases SERVICE EXPERIENCE by Eliminating SUSPENSE & DRAMA: ‘Anticipation + Anxiety’ No Room for Illusions! A RESTAURANT is not a MAGIC BOX… Reducing Anxiety Taking Customers into your World Increasing Perceptual Reality Increasing Perceptual Service Quality
    • Restaurant Organoleptic ReBranding 12    New Name Premises Reconfiguration Themed Décor:       Panel all Walls; Organoleptic ‘Ingredients Transparency’ Outlook Brand Select Theme Colour Scheme Select Colour Pallette Ergonomic Furniture Seating Layout Must Convey some Meaning Reduce Criss-Crossing by Relocating Self-Service Display Closer to Kitchen Window     Tables with Signal Buttons to call Waiters Tablets with Menu Infographic Menu Reservations & Pre-order Options on Pinterest, Facebook Private Dining Options [By Reservation Only]:  Curtained/Partitioned Areas     Round Tables: for 2, 4, 6 Tented Private Dining with Portable A/C Blind Post-Dining Evaluation Business Card Collection Point