Multisensory and environmental well-being in gastronomic spaces: A computational neuroscience case study

Holistic gastronomic experiences include culinary, spatial and multisensory aspects. However, restaurant space design often relies on theoretical principles, without necessarily considering real-world environments. Drawing on the Living Lab methodology, this article aims to investigate the spatial experience linked to stimuli of a restaurant to develop evidence-based design interventions that enhance user experience. Neuroscience AI-driven technology was employed in a real restaurant to observe and measure customers’ emotional responses. In the Diagnosis phase, participants displayed neutral emotions when exposed to the existing restaurant layout, potentially due to high luminosity and the textile quality. Therefore, interventions were implemented focusing on the artificial lighting system and the use of more natural textiles for table settings. During the Implementation phase, participants who experienced the post-intervention environment exhibited slight emotional shifts from neutrality towards positivity. These results entail theoretical and managerial implications for hospitality operators and design professionals. The study offers detailed insights into how minor spatial modifications can stimulate distinctive changes in human responses, while more substantial structural interventions may significantly enhance the overall dining experience. This highlights the potential of AI technologies in evaluating and optimizing user experiences within gastronomic spaces.