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I think everyone has ever occurred in such situation when you walk through department stores and come to the department where sweets, or coffee are sold, the pleasant smell of the products seduces you to buy them and taste. Even if you don’t intend to buy anything, you can resist the temptation to yield and buy it. This is the result of well-thought manipulation of the people with the help of the scent; the similar techniques are used in other spheres of food industry. For example, restaurants pay as much attention to the décor as to food preparation and menus, and the project, called Design Bites, proved this fact.

You can buy essays at a custom essay service about what color design of the room is more favorable for eating, but it was more interesting to see this event that was held in the RIBA (Royal Institute of British Architects), London, from June 14, 2011 . You could discover a lot of new information and interesting tips because the leading designers and RIBA's Executive Chef and Food Director Chef, Leon Secretan and David Cavalier, discussed the new projects of improvement of the restaurant decor and an efficient design of a new menu. By the way, as you stepped inside the RIBA, you could understand at once that the organizers knew how to create the best atmosphere for the guests because the conference was turned into a wonderful dinner . So, you could appreciate the skill of linking design, organization and food at once during the event!