Despite living in a world of smartphones, AI, and instant food delivery, we’re still running on Stone Age hardware. Brains that evolved for survival in a world of scarcity are today navigating abundance. This mismatch creates predictable quirks in how we choose, crave, and consume food. In this session, we’ll explore how behavioural science can help restaurateurs and food marketers tap into these instincts – leveraging cognitive shortcuts, biases, and primal triggers to drive customer decisions. If you want more diners and bigger receipts, the secret isn’t just more tech. It’s understanding human nature.