David Skinner
speaker
83 appearances
1 recordings
1 series
first heard Jul 2026
last heard 30 Jul
David Skinner’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
You know, how do you keep the food interesting?
How do you keep it, you know, hopefully tasting somewhat decent?
And then, of course, weight is a huge issue, right?
So at Eculent, what was also kind of interesting was
is we were able to alter the environment of the restaurant with basically a push of a button.
That was the big thing about Eculent.
So we could change the lighting.
We would change the smell of the restaurant.
The music was all choreographed.
So we attacked all your senses at the same time.
And you would be surprised how...
how much just that one change can make in a diner's experience.
Charles Spence, who's a professor over in the UK, he's done work with a bunch of Scottish whiskeys around, you know, if you just made the lighting green, the peatiness of the scotch comes out better, right?
In your mouth, the taste of it.
In your mouth, yeah, the taste of it, just things like that, right?
So we knew that there was a good scientific background for all this, but no one had really explored it.
And so smell was one of the really important things, also one of the hardest for us to figure out.
You know, because if you think about it, I mean, smell is the quickest receptor in terms of bringing back memories for people.
You know, real estate agents know, you know, the trick to selling a house is bake some cookies or an apple pie.
People walk in and it smells like home, right?
Showing 41–60 of 83 · page 3 of 5
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