The Sensory Table 

The Sensory Table

Description: The Sensory Table is a pioneering technological solution designed for the objective quantification of diners’ emotional and sensory responses. Its purpose is to transform gastronomic feedback from a subjective opinion into a numerical value, allowing creators (chefs, restaurateurs, product developers, etc.) to scientifically align their creative intention with the final consumer's perception.

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Problem Solved (The Subjective Bias): The main challenge in gastronomy and product tasting is subjectivity and the social desirability bias. Post-service surveys or interviews often yield skewed data, as customers tend to avoid direct criticism. The Sensory Table solves this by using non-intrusive, real-time analysis of facial micro-expressions, capturing genuine emotion before the brain has time to censor it.

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Technology

The system is based on real-time emotion recognition.

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Data Capture: Utilization of 360º video cameras and, potentially, biometric sensors (pulse) to capture reactions in real time.

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Cognitive Algorithm: A neural network trained for the pioneering detection of emotions in an eating context. The AI distinguishes between physiological gestures (chewing) and genuine emotional expressions (pleasure, disgust, surprise).

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Results: Generation of a temporal map of the experience (graphs and reports) that correlates the specific moment of the menu with the aggregated emotional response of the diner.

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Commercial Advantages and Scope

Strategic Advantages

Unprecedented Objectivity: Offers scientific, quantifiable data on satisfaction that cannot be obtained through surveys.

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Product and Service Optimization: Allows for precise alignment of the restaurateur's intent (recipe, plating) with the client's perception, identifying critical service points.

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Neurogastronomy Leadership: Positions establishments as pioneers in the use of neuroscience applied to gastronomy, providing an insurmountable market differentiator by transcending subjective criticism and grounding their storytelling in the science of perception.

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Objective Brand Positioning: The ability to "guarantee" a specific emotional experience (e.g., "the menu that maximizes surprise" or "the service that minimizes stress") becomes a marketing and pricing differentiator.

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Evidence-Based Training: Provides an objective tool for training front-of-house and kitchen staff. Instead of abstract instruction, personnel can see the real emotional consequences of their actions, measurably elevating service standards.

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Commercial Application Scope

Haute Cuisine and Luxury Hospitality: Refinement of tasting menus, design of dining room protocols, and validation of the premium experience.

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Agri-Food Industry (R&D): Used in tasting panels for the emotional validation of new products or packaging prior to mass launch.

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Consulting: Offering specialized consulting services based on emotional analytics to third parties for the design or re-branding of restaurant concepts.