Formation of competitive advantages of the restaurant using sensory branding

Автор: Tikhonova E.G.

Журнал: Теория и практика современной науки @modern-j

Рубрика: Основной раздел

Статья в выпуске: 4 (94), 2023 года.

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This article discusses the features of the formation of competitive advantages of the restaurant. Particular attention is paid to the use of neuromarketing as a new promotion tool. The article highlights ways to influence consumers through the use of sensory branding attributes.

Restaurant, competitive advantages, promotion tools, neuromarketing, sensory branding

Короткий адрес: https://sciup.org/140299493

IDR: 140299493

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