Scent and sound as a sensory tools of restaurant marketing (Zapach i dzwiêk jako sensoryczne narzedzia marketingu w restauracji)

Paulina Koziara
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Paulina Koziara: Uniwersytet Warszawski, Wydzial Zarzadzania

Research Reports, 2014, vol. 1, issue 17, 150-160

Abstract: Most of the consumer decisions are processed out of the consumer consciousness. Choices are the results of needs and individual preferences. The power of marketing takes very strong as well. Because of multiplicity of communication, marketing based on visual tools is not enough to make a brand visible among its competitors. That is why created brands use more marketing tools to influence more complex on the consumers. On the restaurant market the taste is the main sense but only supported by scent and sound can be perceived and remem- bered in appropriate way.

Keywords: aromamarketing; audiomarketing; ambient (search for similar items in EconPapers)
JEL-codes: M39 (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:sgm:resrep:v:1:i:17:y:2014:p:150-160

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