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Identifying Odor and Acoustic Attributes in a Quick Serve Restaurant

Project

A quick serve restaurant wanted to understand the context of the dining experience in their restaurants. A study was devised to improve the customer experience by identifying the quality of the sounds and smells present in the outlets.

“identified the positive and negative odors as well as sounds.”

Process

Descriptive analysis was conducted in five stores over a three-day period, and the aroma and noise attributes were evaluated in each store. Additionally, one-on-one interviews were conducted to understand the consumer experience.

Outcome

The client identified the positive and negative odors in their restaurants as well as the positive and negative sounds, which provided direction for improving the dining experiences of their customers.

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