Chapter
The Psychology of Menu Design and "Smelly Water"
40:23 - 46:08 (05:45)
This episode discusses two innovations in the food industry, one being the redesigning of menus based on the psychology of human orientation that can increase revenue, and another being the creation of a scented ring around a bottle’s lip which can give the impression of a specific flavor when drinking water.
Clips
Kirin has developed bowls and chopsticks that use a weak electrical current to make food taste saltier.
40:23 - 42:45 (02:22)
Summary
Kirin has developed bowls and chopsticks that use a weak electrical current to make food taste saltier. Air Up created a scented ring around bottle lips to add flavor to water without adding extra ingredients.
ChapterThe Psychology of Menu Design and "Smelly Water"
EpisodeSteph Smith On Anti-Cheat Businesses, Ethical Hackers, and 5 Business Ideas With High Demand & Low Supply
PodcastMy First Million
Restaurant consultant, Claire Bula, uses her knowledge of human psychology and orientation to redesign menus and increase profit for businesses by up to $9 per customer, even with the shift to QR code menus during the pandemic.
42:45 - 45:06 (02:20)
Summary
Restaurant consultant, Claire Bula, uses her knowledge of human psychology and orientation to redesign menus and increase profit for businesses by up to $9 per customer, even with the shift to QR code menus during the pandemic.
ChapterThe Psychology of Menu Design and "Smelly Water"
EpisodeSteph Smith On Anti-Cheat Businesses, Ethical Hackers, and 5 Business Ideas With High Demand & Low Supply
PodcastMy First Million
The founder of a restaurant startup recounts how they tested their concept through doing delivery only, similar to a cloud kitchen, and used A/B testing to see what made customers order more.
45:06 - 46:08 (01:02)
Summary
The founder of a restaurant startup recounts how they tested their concept through doing delivery only, similar to a cloud kitchen, and used A/B testing to see what made customers order more.