Cooks Make Tastier Food When They Can See Their Customers

Cooks Make Tastier Food When They Can See Their Customers

Publisher: 
Harvard Business School Press
Date published: 
2014
Record type: 
Journal Title: 
Harvard Business Review
Source: 
Harvard Business Review, Vol. 92, No. 11, November 2014, pp. 34-35
Abstract: 

Ryan W. Buell, an assistant professor at Harvard Business School; Tami Kim, a doctoral student at HBS; and Chia-Jung Tsay, an assistant professor at University College London, set up four scenarios in a real cafeteria for two weeks. In the first, diners and cooks couldn't view one another; in the second, the diners could see the cooks; in the third, the cooks could see the diners; and in the fourth, both the diners and the cooks were visible to one another. The researchers timed the preparation and conducted surveys about the service and food. The results showed that when the cooks could see their patrons, the food quality got higher ratings.

Language: 

CITATION: . Cooks Make Tastier Food When They Can See Their Customers . : Harvard Business School Press , 2014. Harvard Business Review, Vol. 92, No. 11, November 2014, pp. 34-35 - Available at: http://library.au.int/cooks-make-tastier-food-when-they-can-see-their-customers