Eating with smell and not with sight. Smell is the determining factor when it comes to entry to any establishment for 84.2% of consumers, and in the hospitality industry its importance is even greater. They influence not only the sensations but also the experience itself and the taste of the dishes themselves.
Sight, smell and taste. Always in the same order. Raise the glass and admire all the nuances of its color. Unique. Not all reds are cherry red and not all whites are straw yellow. There are infinite nuances between one and the other. The human eye is capable of distinguishing 10 million shades and, of course, most of them are not even named. Then the correct way to taste a wine is to continue with the sense of smell. Then things start to get complicated because the figure can be multiplied by 10 or 100 thousand. This is according to a study by Rockefeller University in the United States. There are the primary aromas, those that come from the grapes themselves (fruits, flowers, spices…); the secondary aromas that come from fermentation (freshly baked bread, yogurt…); and finally, the tertiary aromas. That is to say, those of barrel aging such as toasted, wood or leather.
The human nose is much more powerful than you might think. Until recently it was thought that it could only distinguish between 10,000 odors, but a new study by Rockefeller University (USA) has raised the figure to one trillion scents.
All of them are different and define the personality of each wine, but what is certain is that none of these smells enclosed in the bottles include the smell of fried food, plumbing and stagnant water from the bathroom or sweat. Impossible! Moreover, it is more important than it seems because if, finally, we are talking about the sense of taste, when drinking it, the human being is only able to recognize five flavors and nobody understands what the fifth one is.
You know, sweet, salty, bitter, sour, and umami! There is a logic to this. Smell and taste are closely related. Taste buds on the tongue identify taste and nerve endings in the nose identify smell. Both sensations are communicated to the brain, which integrates the information so that the flavors can be recognized and appreciated.
Humans remember up to 35% of what they smell compared to only 5% of what they see. Garbage is the odor most people find most unpleasant (45%), followed by tobacco (26%). On the other hand, in public places, sweat (63.2%) or spoiled food (31.6%).
Smell, the key factor in the hotel and restaurant industry
And there should be no distractions. The same applies to sight and hearing in particularly noisy environments. It is said that we eat with our eyes, which also has an influence, but above all we eat with our nose and it is noticeable when we have a cold. Nothing tastes the same. In fact, the experience can even be bland. Not to mention that the memory of smell is the most powerful of all. It can take you back and forth to any time in your life. For this reason, it is essential in the restaurant and hospitality industry. More than in any other sector.
In fact, for 84.2% of people, odor is a determining factor when entering an establishment, whatever type of establishment it may be. Thus, the dishes will be appreciated by sight, evaluated by hearing, enjoyed by taste and, above all, remembered by smell. It never fails.
However, it is not enough to disguise them. They must be removed and the most natural way to do this is with enzymatic cleaners such as Don Bio Fresh from G2 Green. More efficient, no camouflage; reduces time and water consumption; biodegradable; and no food safety risks.
Main sources of odors in the hotel and restaurant industry
It is simpler than it seems. Not everyone likes coffee, but its aroma, especially if it is freshly brewed, is associated with home, family mornings and positive experiences. The same with freshly baked bread and, above all, with muffins. Undoubtedly, one of the smells most associated with happiness along with pine, sunscreen, freshly cut grass or the embers of a grill. With others, however, the opposite is true and they should never be in restaurants, bars or canteens.
canteens of collective catering
.
Fumes and organic waste from kitchens, bathroom plumbing, dampness in basements and cellars, and also the lack of ventilation in rooms where countless people eat very different dishes. Everything influences the taste and sometimes it is not so easy to eliminate them.
Enzymatic cleaners and goodbye to odors in the most natural way
Perfuming them is not enough either. The bad thing about odors is that they are cumulative. They are added to each other resulting in a different result and the final result can be even worse. That’s why the only way to create a unique dining experience is to do away with them once and for all. And, in addition, to do it in the most natural and sustainable way. The solution is enzymatic
enzymatic cleaners
such as G2 Don Fresh from
G2 Green
. The advantages are unquestionable… More efficient, does not camouflage odors. Cost-effective, since it reduces cleaning times and requires no maintenance. Sustainable, reduces water consumption. It is also environmentally friendly as it is biodegradable. In addition, they are safe for animal and human health and, therefore, for food safety.
food safety
.
- Deodorizes environment and surfaces.
- Immediate action thanks to the combination of surfactants and perfuming agents.
- Deep cleaning thanks to the action of microorganisms.
- It has no corrosive effects on surfaces, equipment or materials.
- Controlled foaming product for use in automatic dosing systems.
The perfect solution to eliminate unpleasant odors in the hotel and restaurant industry, creating a unique atmosphere for a perfect experience. That is, so that the dishes taste, no more and no less, what they should taste (and smell). That’s why,
G2 Don Fresh
is a product designed and developed based on naturally occurring microorganisms and non-pathogenic enzymes. Due to its formulation, it is an ideal product to combat bad odors produced by the degradation of organic matter in all types of locations. From the kitchen to the bathroom, passing through pipes, drains, wells, pits… and, in addition, it does it in the most natural and sustainable way possible.
natural and sustainable
always with the environment in mind.
And remember, Think big, clean green!
