The panelists had great insights to share from their respective fields, and they enthusiastically discussed as if they were at a casual collegial dinner. John Kessler stated that he prefers to have one professional critic's opinion in general than a large sampling of customers, however, "Web sites like Yelp get users excited by the collective approach. People are attracted to things desired by so many." Janice Rohn added that this collective desire was especially true for users of consumer products. Ed Seiber remarked that while people looked to the popular view for their target tastes and product choices, "professional critics like John [Kessler] still hold a big weight on public opinion." Chef Powers indicated that chefs take in feedback from all sources, adding, "word of mouth is very powerful. We also look heavily at the sales of the dishes to see what's moving; what's selling and thus successful." Hearing this discussion validates our design work at Oracle in that we listen to our users (our diners) and industry feedback (our critics) to ensure an optimal user experience of our products.

Rohn considers that restaurateur Danny Meyer's book, Setting the Table: The Transforming Power of Hospitality in Business, which is about creating successful restaurant experiences, has many applicable parallels to user experience design. Meyer actually argues that the customer is not always right, but that "they must always feel heard." Seiber agreed, but noted "customers are not designers," and while designers need to listen to customer feedback, it is the designer's job to synthesize it. Seiber feels it's the critic's job to point out when something is missing or not well-prioritized. In interaction design, our challenges are quite similar, if not parallel. Software tasks are like puzzles that are in search of a solution on how to be best completed.

As a food stylist, Tami Hardeman has the demanding and challenging task of presenting food to be as delectable as can be. To present food in its best light requires a lot of creativity and insight into consumer tastes. It's no doubt then that this former fashion stylist came up with the ultimate catch phrase to capture the emotion that clients want to draw from their users: "craveability." The phrase was a hit with the audience and panelists alike. Sometime later in the discussion, Seiber remarked, "designers strive to apply craveability to products, and I do so for restaurants in my case." Craveabilty is also very applicable to interaction design. Creating straightforward and smooth workflows for users of Oracle Applications is a primary goal for my colleagues. We want our users to really enjoy working with our products where it makes them more efficient and better at their jobs. That's our "craveability."

Patanjali Venkatacharya asked the panel, "if a design's "craveability" appeals to some cultures but not to others, then what is the impact to the food or product design process?" Rohn stated that "taste is part nature and part nurture" and that the design must take the full context of a product's usage into consideration. Kessler added, "good design is about understanding the context" that the experience necessitates. Seiber remarked how important seat comfort is for diners and how the quality of seating will add so much to the complete dining experience. Sometimes if these non-food factors are not well executed, they can also take away from an otherwise pleasant dining experience. Kessler recounted a time when he was dining at a restaurant that actually had very good food, but the photographs hanging on all the walls did not fit in with the overall décor and created a negative overall dining experience. While the tastiness of the food is critical to a restaurant's success, it is a captivating complete user experience, as in interaction design, which will keep customers coming back and ultimately making the restaurant a hit.