Mugaritz is a restaurant in Spain, run by chef Andoni Luis Aduriz. Taking the idea from Hana Takiniku and using the Scentee attachment, the chef wants to give diners a full sensory experience even before their food has arrived.
The actual app that would be used in relation to restaurant Mugaritz comes in the shape of a balloon. Once a connection is received, the app emits a burst of fragrance, which if used in Mugaritz would depend on what dish the patron is thinking of ordering.
Smell plays such a huge part in our ordering decisions, yet we are usually left to the mercy of taking whiffs of plates as they pass by. Chef Andoni Luis Aduriz is looking to put the power back into the hands of diners.
Consumer Smell-Connected Restaurants
Mugaritz is Using the Scentee App to Give Diners a Few Whiffs
Trend Themes
1. Smell-connected Dining - Using scent technology to enhance the dining experience by emitting specific fragrances based on the dish ordered.
2. Enhanced Customer Sensory Experience - Utilizing fragrance technology to offer a multi-sensory dining experience, engaging customers beyond taste and appearance.
3. Customized Fragrance Emission - Developing an app that emits a burst of fragrance tailored to the specific dish the patron is considering ordering.
Industry Implications
1. Hospitality - Implementing scent technology in restaurants to create unique dining experiences and enhance customer satisfaction.
2. Food and Beverage - Incorporating scent technology to captivate customers with immersive dining experiences, elevating the appeal of food and drink.
3. Restaurant Technology - Exploring innovative fragrance applications in the restaurant industry to revolutionize the dining experience and differentiate from competitors.