Two bachelor projects explore eye-tracking to optimize menu design and packaging for increased sales and sustainability.
Research
Student work
Taste Lab
Exploring Menu Engineering with Eye-Tracking
Student Researcher: Demi Halderman
Objective: Demi Halderman's thesis experiment aims to explore how menu engineering and nudging techniques can optimize menu design to steer guests' attention and decision-making toward high-profit items, ultimately increasing sales. This research is highly relevant for the entire hospitality industry.
Experiment: The experiment involves eye-tracking to test the effectiveness of nudging techniques. Participants' eye movements are tracked as they decide on menu items, followed by a post-experiment survey to determine if the nudge was consciously or subconsciously effective.
Influencing Purchase Intentions through Packaging
Student Researcher: Marit Agterhof
Objective: Marit Agterhof's graduation research investigates how various elements on tea packaging influence purchase intentions, focusing on human behavior. The aim is to determine if packaging improvements can enhance consumer interest, particularly among women keen on sustainable products.
Experiment: The experiment uses eye-tracking to analyze the importance of logos, sustainable claims, and other packaging elements. The target group for this research is women who prioritize sustainability in their purchasing decisions.
