How Your Favorite Fast Food Joints Cleverly Use Scent Marketing
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How Your Favorite Fast Food Joints Cleverly Use Scent Marketing

The Takeout | Cassie Womack
 
When I visited the Tin Building, a sprawling, upscale food hall in New York's Seaport District, restaurant critic Pete Wells's New York Times review was on my mind. Wells was largely complimentary, but, he said, something was missing. While the European markets that served as inspiration are packed with smells, the squeaky-clean Tin Building had no scent. As I walked through the complex, I kept sniffing the air. Wells was right. From the fishmonger to the flower stall, the place was odorless.
 
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