Abstract
Through theoretical frameworks and applications of cognitive ergonomics, this article illustrates, with practical examples, the role of designing restaurants from the perspective of cognitive ergonomics concerning the process of perception and sensory stimuli. The goal is intended to promote well-being and differentiation in a saturated and competitive market by optimizing the interaction between patrons and their environments with a focus on perceived comfort and quality. This paper examines the application of selected universal principles of design and environmental psychology that affect how people might respond to spatial qualities and designs in the dining experience. Central to the integration of these concepts is designing for well-being which increases patron satisfaction and supports positive mental and emotional effects.
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