Brian Wansink Two restaurant labs at Cornell University have revealed some telling information about what, why and how much people eat. Cornell Professor Brian Wansink shared how, through interviews with guests and hidden cameras at the two restaurants, the school has disproved five time-honored assumptions by restaurateurs: Myth: People know what they like. Reality: People taste what they think they will taste, so small changes, such a different label, can have a big impact on ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.