Portfolio

Capabilities

Work Created For

About

Art Studio

Blog

315-657-5691
Proudly Made in Skaneateles, NY

FOUNDER OF

How Emotional Menu Descriptions Affect Your Customer’s Appetites: Insights from Psychology and Neuroscience – Menu Engineering Part 4

How Emotional Menu Descriptions Affect Your Customer’s Appetites: Insights from Psychology and Neuroscience – Menu Engineering Part 4

The psychology of emotional menu item descriptions is a powerful tool for restaurants looking to create a more compelling and memorable dining experience. By incorporating emotional language, storytelling, sensory language, and authenticity into their menu descriptions, restaurants can engage diners on a deeper level and create a connection that goes beyond mere words on a page.

read more
Experience of something is the opinion of one, how restaurants and retail can influence and shape the ideal desired result to win and retain customers

Experience of something is the opinion of one, how restaurants and retail can influence and shape the ideal desired result to win and retain customers

The experience of something is personal. Often filtered through one’s beliefs, expectations, memories and opinions. The experience of something is not the creation or curation of space, time and sensory stimuli – done so by a restaurant, a venue, an organization. The experience of something is what the goer, attendee or participant experiences as a result of being in (and have gone through) a designated space, over time, having at least one of their senses stimulated.

Exploring new spaces and blurring traditional restaurant lines;  BurgerFi’s consumer tech and hybrid food halls, Smokey Bones’s casual drive-thru, and TitTok’s virtual dining – investing in growth

Exploring new spaces and blurring traditional restaurant lines; BurgerFi’s consumer tech and hybrid food halls, Smokey Bones’s casual drive-thru, and TitTok’s virtual dining – investing in growth

The past several years have shaken every industry, challenged all imaginable processes, exposed all hidden weaknesses – especially in the hospitality and food-and-beverage space. What we are seeing happening today was only a matter of time before we would find restaurants in a similar predicament – pandemic or not.

Mediocrity Fears Excellence

Mediocrity is intimidated by that which is better. Mediocrity does not strive for improvement. Mediocrity does not believe in change. Mediocrity loves the comfortable. Mediocrity attempts to silence...

read more

Unknown Color Theory

The most commonly known and considered aspect of color: Chroma - The actual color. We simply refer to this aspect as color. When people talk about matching, they're referring to this aspect. The...

read more

Ready, Fire! Aim

Kevin Roberts, CEO of Saatchi and Saatchi lives his life and operates his business by a simple credo: 1. Ready. Fire! Aim. 2. If it ain't broke...Break it! 3. Hire crazies. 4. Ask dumb questions. 5....

read more

Abductive Reasoning

Abductive Reasoning is at the heart of Creativity, including Innovation, Design Thinking, and all other methods and visionary goals. The most ground-breaking ideas resulted from looking at a set of...

read more

Social Media "Follow Us" Basics

We've been noticing major and minor brands utilizing Social Media as part of their online marketing initiatives. To include these non-traditional marketing approaches is good. The way it is executed...

read more

eMagazine Reader Concept

A collaborative project by Bonnier R&D for a Magazine Reader. One of the major problems with current eReaders is their inability to read and display magazines and rich imagery. The concept aims...

read more

And Falling Bears, Oh My!

Your flight has an impact. Plane Stupid's new cinema ad, written and commissioned by creative agency Mother and made by production company Rattling Stick. Director Daniel Kleinman. Brief: We wanted...

read more