We as humans are creative beings by nature. By our design and DNA we are wired to make stuff and create. The creative drive comes from a inner place, far behind our intellect and our emotions. It is something that cannot be learned or taught. It can only be realized and developed. Since this pure creative drive comes from an inner place, the process of birthing an idea is often hindered and polluted by our intellect and our emotions. Environments that stimulate all five senses enable us to tap into this inner place where the best ideas live. While our senses are being stimulated and engaged, we allow for the ideas to be heard. Yes, there comes a time when we need to convert this idea into a feasible product using our intellect and our emotions. But, we need to find the seed of the idea. And the way to tap into this source is to block out our sensory receptors.
This post is a further explanation to Airports, Coffee & Pavlov’s Dogs.
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.
