Restaurant through the eyes of the guest. A new view of business
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No restaurateur can be sure that he knows exactly how to do the right thing that the guest accepts and love his restaurant, and then constantly returned to him. Only the guest himself knows this. How to make him his consultant and mentor, while adding his own knowledge and professionalism?
The book opens a new world even to the most experienced restaurateurs. On the example of real projects, it tells how immersion is carried out in the guest’s experience in order to improve the work of the establishments of various format and segment.
The book contains schemes, observations and conclusions, quotes of guests, tables and canvas - all these tools and insights that can be started immediately after reading, having studied the possibilities of their use and downloading the necessary templates to the link.
“Restaurant through the eyes of a guest: a new view of business” is a book about quality research that has ceased to be boring and difficult in existing realities. This is a new approach to the usual business, which
The book opens a new world even to the most experienced restaurateurs. On the example of real projects, it tells how immersion is carried out in the guest’s experience in order to improve the work of the establishments of various format and segment.
The book contains schemes, observations and conclusions, quotes of guests, tables and canvas - all these tools and insights that can be started immediately after reading, having studied the possibilities of their use and downloading the necessary templates to the link.
“Restaurant through the eyes of a guest: a new view of business” is a book about quality research that has ceased to be boring and difficult in existing realities. This is a new approach to the usual business, which
Author:
Author:Shchepetova I.V.
Cover:
Cover:Soft
Category:
- Category:Business & Money
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:9785604496732
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