The Restaurant of the Future is a unique blend of research and practice aimed at something as common as eating and drinking. It is a place to experiment with new food products, preparation methods and self-service systems, and also a facility allowing close observation of consumer eating and drinking behaviour.
Everything involving the Restaurant of the Future is unique. An environment only in its kind where scientists can observe restaurant frequenters in conditioned situations over a prolonged period of time. This research may include behaviour, food choice, design and layout, the influence of lighting, presentation, traffic flow, taste, packing, preparation and countless other aspects involving out of home eating and drinking.
The Restaurant of the Future comprises two parts:
A company restaurant
open to visitors who declared they have no objection being under close observation by cameras. Environmental aspects such as colour and lighting can be manipulated in the restaurant for research purposes
- A sensory consumer research lab
can be used for businesses to assess their products - under various circumstances - for smell, colour and taste.
The Restaurant of the Future is a cooperation between scientists of Wageningen UR, catering company Sodexho, Noldus software developers, and professional kitchen supplier Kampri Group.
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