by Diana y Luis Group | Aug 7, 2023 | Finance, Operations
In 2022, in Europe, more than 50% of the job vacancies for the spring-summer season in the food sector have been completely deserted. The reason is because the new generations prefer not to give up their quality of life. It is no secret to anyone that one of the...
by Merlín Gessen | Aug 7, 2023 | Brand, Neurogastronomy, Operations
The hospitality industry, and particularly the restaurant industry, faces a constant challenge: to offer attractive and satisfying experiences to its customers. In an increasingly competitive market, restaurants must understand the needs and preferences of their...
by Valentina Salazar | Aug 7, 2023 | Marketing, Operations, Sales
The holiday season can be a busy time for restaurants. However, with the right segmentation strategies you can make the most of this time of year and increase your sales. Here are three strategies to apply in your restaurant during the holidays: 1. Demographic...
by Diana y Luis Group | Aug 6, 2023 | Operations
What would happen if your sales dropped disproportionately overnight? For how long would your business be prepared to endure it? Do you know how to manage this type of situation? When most business owners decide to open their restaurant, they do so from the innocent...
by Valentina Salazar | Jul 7, 2023 | Operations
When we plan marketing strategies for a food business, it is important to focus them on the diner’s life cycle, because each stage provides a unique opportunity to positively impact their perception and retain them so that they return to the restaurant. Then,...
by Merlín Gessen | Jul 7, 2023 | Neurogastronomy, Operations
The success of a catering service may not lie in their food quality, but rather in the ability to adapt to the themes of the events they attend. We are going to explain it in the light of Applied Neurogastronomy. We know that the perception of flavor can increase or...
