Cognitive theory establishes that face-to-face contact with others makes us more productive, efficient and accurate in our work.
The November issue of the Harvard Business Review lays it all out in an insightful interview with cognitive researchers: “Cooks Make Tastier Food When They See Their Customers.” A restaurant was rigged so that cooks and guests could see one another. As a result, guest satisfaction shot up 17.3 percent from the control group, and service was 13.2 percent faster. And customer impressions of the quality of service improved because the customers could see effort being made, even when the customers were standing in line.
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