Good food, good mood
Does this sound familiar? You have a winning dish—customers are crazy about it, but when the new cook prepares it, the sauce comes out a bit different, or the portion size on the plate suddenly changes. When you ask the chef for the exact cost of the dish, you usually get a quick calculation on a napkin or a something like: "Around 18 shekels, give or take."
A profitable restaurant has no "around". This is where the most important concept in a professional kitchen comes in: the bill of materials (BOM).
How Can You Incorporate This into the Menu?
Colors that ignite the imagination
Dopamine responds to visual stimuli—which is exactly why vibrant colors can make a dish look particularly attractive. Use purple sweet potatoes, beets, fresh herbs, or even cranberries.Serving as a small ritual
The way a dish arrives at the table also affects our emotions. Layers, a surprise element, or even unusual serving dishes create a multi-sensory experience that triggers pleasure even before the first bite.Flavors connected to memory
Foods that remind us of home, childhood, summer camp, or grandma's cooking create an emotional release of dopamine. Give familiar dishes a contemporary twist while keeping their soul intact.Textures that make the body react
Crunchy, melting, hot paired with cold—every tactile stimulus like this awakens the brain and deepens the sense of enjoyment.
Ultimately, it’s not just a "pretty dish" or "tasty food". It’s a way to make people feel good—truly good. When the brain gets its dopamine hit, the diner feels connected, happy, and... wants to come again.
So if you want to check where happiness is hidden in your restaurant—start with the plate.
Because food that makes people happy isn't a trend—it’s a strategy.