Estrategias multisensoriales para el diseño de espacios interiores en restaurantes

Abstract

Currently the requirements of customers are increasingly demanding in all the surroundings, the gastronomic sector is no exception, for this reason the fact that there are innovations in restaurants is becoming more and more recurrent. This research has carried out a review of the sensory strategies used in restaurants, going through a bibliographic review identifying cases of various restaurants in the world. Deductive and analytical methods were applied, and through the stages: empathize, define, ideate, prototype and validate, of the design thinking methodology, which were combined with the results of the surveys applied to restaurant clients, architects or interior designers and property owners. restaurants, it was possible to fulfill the identification and development of a proposal for sensory strategies applied in restaurants, which focused a lot on: led lighting on chairs, tables and bars, 360° lighting for the restaurant, projections on walls, floors or ceiling, construction aromatized area, acoustic and for tasting. For this, a sketchup simulation was produced where the aforementioned sensory strategies were reflected. A creation of the Design Sensorializarte brand was made, focused especially on the intervention of restaurants so that they can include some sensory strategy. Finally, the conclusions and recommendations were made where it was mainly possible to determine that there are opportunities to apply proven sensory strategies in other more developed countries and that it would be advisable to increase this type of differentiation in restaurants in Ecuador.