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Scientific findings support and recommend personalisation in food for sales increase


DAWN FOODS has been working with Charles Spence, professor of Experiments Psychology at Oxford University for its campaign SWEET BAKEOLOGY; to this end, he has been writing a series of articles regarding how and why consumers choose products according to their sensory perspective. Jackson Dan (2017). http://dawnbakery.co.uk/sweet-bakeology-august-personalisation/

 

Bellow you will find parts of his article where Charles investigates why food tastes better when we make it ourselves and how adding an element of personalization can help increase sales:

The IKEA effect is the name given to the observation that we generally tend to like things (e.g. bits of furniture) more if we make them ourselves1. The same is true when it comes to our perception of food too. In fact, Finnish researchers recently had people in the lab rate the taste of a chicken tikka dish. The participants were either led to believe that they were tasting the dish that they had had a hand in making themselves, or else that they were tasting one that had been made by someone else. Across three experiments, people rated the food they thought they had made themselves as tasting better than the food they believed had been made by someone else. What the participants didn’t know, though, was that they were tasting exactly the same dish on both occasions!2

………. Personalisation has become big business these days. For instance, sales of Coca-Cola increased for the first time in years when they started selling personalised bottles with people’s first names emblazoned on the label in 2013. Since then, many other food and drinks brands have tried to get in on the personalisation bandwagon, by enabling their customers to put their own name or picture on the packaging of their favourite products.

The amazing thing is that personalisation really does make food and drink taste better3. If you don’t believe me just think about how your coffee always seems to taste better out of your own favourite mug than out of someone else’s. It is personalisation that makes the birthday cake taste better to whoever’s lucky day it is than to anyone else. Based on the latest gastrophysics research, the prediction is also that women called Victoria will probably like their namesake sponge that little bit more than people with any other name. And I am sure, by now, that you can guess who might be especially fond of a slice of Charlotte cake.

So, the challenge for the professional baker is how to get your customers more involved in the food products you sell. My suggestion is that any act of personalisation, no matter how small, will likely enhance their perception of whatever baked goods you might happen to be purveying.

References

  1. Norton, M. I., Mochon, D., & Ariely, D. (2012). The IKEA Effect: When labor leads to love. Journal of Consumer Psychology, 22, 453-460.
  2. Troye, S. V., & Supphellen, M. (2012). Consumer participation in coproduction: “I made it myself” effects on consumers’ sensory perceptions and evaluations of outcome and input product. Journal of Marketing, 76, 33-46.
  3. Spence, C. (2017). Gastrophysics: The new science of eating. London, UK: Penguin.”

One idea would be to write with chocolate or cream from a pipping bag the name of the client over a tart, a cake or any other dessert he would buy, or else give him baked cookie letters to write himself something he wants, even his initials to decorate his ice cream! There are endless ideas one can have to personalize food depending on his imagination and creativity!