{"id":4122,"date":"2020-04-14T07:57:56","date_gmt":"2020-04-14T06:57:56","guid":{"rendered":"https:\/\/www.thehotelfactory.com\/en\/?p=4122"},"modified":"2022-03-04T12:25:01","modified_gmt":"2022-03-04T12:25:01","slug":"the-peak-end-rule-and-dessert-at-the-buffet","status":"publish","type":"post","link":"https:\/\/thehotelfactory.com\/en\/the-peak-end-rule-and-dessert-at-the-buffet\/","title":{"rendered":"The Peak-end rule and dessert at the buffet"},"content":{"rendered":"\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Daniel Kahneman, psychologist and Economics Nobel Prize winner in 2002, along with Barbara Fredrickson, Charles, Schreiber, and Donald Redelmeier published a study in 1993 that demonstrates the psychological heuristics, that indicates that people value their experiences by averaging 50% their &#8220;peaks&#8221; (<\/span><b>intense moments<\/b><span style=\"font-weight: 400;\">) and 50% the &#8220;ends&#8221;, <\/span><b>sensation experienced at the end<\/b><span style=\"font-weight: 400;\">, instead of by the average of all the moments lived, thus creating the <\/span><b>Peak-end-rule<\/b><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">According to this scientific evidence, <\/span><b>50% of the experience<\/b><span style=\"font-weight: 400;\"> of a meal would be attributed to the dessert or the last dish you eat, thus becoming an essential dish for customer evaluation.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Generally, in buffets desserts are paid little attention; they are of<\/span><b> low quality<\/b><span style=\"font-weight: 400;\"> and have a high degree of artificial ingredients such as preservatives or sweeteners. Many hotels do not have a pastry section or the staff that independently cooks dessert; they rotate or assign the least experienced cook. In reality, it is not necessary to have a professional pastry chef, but to hold an employee accountable and to train them could be beneficial.\u00a0\u00a0<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">In an increasingly competitive sector, one that seeks to meet customer expectations, increasing satisfaction and therefore online reputation, the key is not in a single factor, but in the combination of various elements that can help increase the satisfaction of our clients:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Quantity: <\/b><span style=\"font-weight: 400;\"> It is not about offering a large number of desserts, but enough variation to make the client feel he can choose between options. For example, offering <\/span><b>themed corners<\/b><span style=\"font-weight: 400;\"> with dishes and<\/span><b> at least two deserts of the created theme<\/b><span style=\"font-weight: 400;\">, this way, you can impress customers with two sweets every day, in addition to allowing them to try new dishes, while offering options.\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Dish presentation: <\/b><span style=\"font-weight: 400;\">:Those complicated <\/span><span style=\"font-weight: 400;\">plating<\/span><span style=\"font-weight: 400;\"> with fruits cut in the form of animals or plants are a thing of the past, trends evolve. Clients seek and appreciate simplicity, which is why looking for a stylish and straightforward dish presentation can have an impact. Offering <\/span><b>individual <\/b><b>set-up<\/b><span style=\"font-weight: 400;\"> can be beneficial, though preparing them can take longer, it allows us to reduce waste and control the portion that clients consume.\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>Quality:<\/b><span style=\"font-weight: 400;\">: <img loading=\"lazy\" decoding=\"async\" style=\"float: right; margin-right: 10px;\" src=\"https:\/\/www.thehotelfactory.com\/en\/wp-content\/uploads\/2020\/04\/POSTRES-2-240x300.jpg\" alt=\"\" width=\"240\" height=\"300\" data-id=\"4124\" \/>Clients are more and more demanding; this is why you should seek to incorporate natural ingredients and homemade recipes. This can help with <\/span><b>food waste<\/b><span style=\"font-weight: 400;\">, the fruit that can&#8217;t be served in the buffet can be used to create jams, mousses, or homemade syrups; tastier than industrial ones. Also, the pastries that go hard can be used to make pudding filled with sweet or salty creams.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\"><b>KM0 \/ Proximity:<\/b><span style=\"font-weight: 400;\"> tourists seek to learn and emerge to local culture; this suggests they would appreciate traditional dishes from the local culture. As well as those dishes made with ingredients gathered locally, it is a good idea to create regional corners, for example, desserts such as Ensa\u00efmadas or Sobrasada in Mallorcan hotels.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><i><span style=\"font-weight: 400;\">The hotel factory<\/span><\/i><span style=\"font-weight: 400;\"> works with clients <\/span><b>offering consulting and training for all hotel departments <\/b><span style=\"font-weight: 400;\">teaching them how to take full advantage of all the resources they have and to guarantee the satisfaction of both their clients and their staff.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If you are interested in learning about our <\/span><b>kitchen training courses or any other department <\/b><span style=\"font-weight: 400;\">taught by our certified trainers and coaches, do not hesitate to contact us.<\/span><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p style=\"text-align: justify;\">Daniel Kahneman, psychologist and Economics Nobel Prize winner in 2002, along with Barbara Fredrickson, Charles, Schreiber, and Donald Redelmeier published a study in 1993 that demonstrates the psychological heuristics, that indicates that people value their experiences by averaging 50% their &#8220;peaks&#8221; (intense moments) and 50% the &#8220;ends&#8221;, sensation experienced at the end,<\/p>\n<p>[&#8230;]<\/p>\n","protected":false},"author":15,"featured_media":6065,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[355,558,559,560,561,562,359,360,563,564,565,365],"class_list":["post-4122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-benchmark-en","tag-buffet-en","tag-conceptualization-en","tag-consultancy-en","tag-design-en","tag-differentiation-en","tag-fb-en","tag-hotel-en","tag-new-trends-en","tag-positioning-strategies","tag-segmentation-en","tag-the-hotel-factory-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The Peak-end rule and dessert at the buffet | The Hotel Factory<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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