In product development, lesser manufacturers often frontload their attention onto the pre-purchase experience. Only good manufacturers care what happens once their product enters your home, and only the most conscientious care what happens once their product leaves your home.

The same can be said of restaurants. Lesser chefs dazzle you with fancy names, cheap prices or insane portions, better chefs make sure you enjoy every bite. But I wonder how many chefs consider everything that happens after you swallow?

I’m not talking about poisoning or obesity here, just the couple of hours after the meal. Are there certain cuisines or dishes that put you in the same physical or mental state, good or bad, every time you eat them? Do you modify your choices, or eat whatever tastes good, regardless of the consequences? Do you know any chefs who consider this when creating a menu?