Life as a Culinary Management Student: Restaurant Psychology

Life as a Culinary Management Student: Restaurant Psychology

 

By Grace Reynolds—Student, School of Culinary Management

 

It's been a busy five weeks since my first blog post. In class, we've covered topics ranging from menu planning and finding a location to restaurant finances and branding. What's more, it seems like we're meeting a new food entrepreneur each time we come to class! Visits from the innovators at Chipotle and Sixpoint Brewery and field trips to Daniel and Blue Smoke have been a few of the highlights. The end result is information and networking overload. While that might sound intimidating, it's actually the intellectual equivalent of stuffing yourself on Thanksgiving: though you can barely fit another bite, you keep on eating—or in this case, learning—because it's that good. 

Photo Credit: Basheer Tome

While we've covered a wide range of subjects, my favorite thus far has been restaurant psychology. I've always been fascinated by human psychology—though honestly, who isn't? Understanding how it transforms the dining experience, however, is particularly eye opening. Think you chose that filet mignon of your own free will? Think again. From interior design to menu item placement, successful restaurants use psychology to influence customers' perceptions and decisions. Read on to discover four insider strategies for restaurant success.