The unconscious emotions that drive dining decisions

05/31/2013 | SmartBrief/SmartBlog on Food & Beverage

Only about 5% of our decision making happens at a conscious level -- the rest takes place unconsciously and is largely based on emotions, writes Experience Engineering founder Lou Carbone. For restaurateurs, that means figuring out the emotional drivers that go into making decisions on where to eat and which brands win consumer loyalty. He shares a case study on how Pizza Hut U.K. used these principles to increase sales and customer loyalty.

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