I’ve often prattled on about what restaurants could do if they got serious about maximising the value of each diner. That’s why I was delighted to see this article Forecast for fine dining in the future by chef and food writer Adam Liaw.
In the first paragraph of his article he intrigues the reader by asking:
“Ticketed bookings, three-hat takeaway and delivery, special events with entertainers.
Is this what dining looks like one year from now?”
Read the rest of the article here and then ponder how you can you increase the value of each of your customers using some of this type out of the box thinking.
The story referred to in this article is from the June 9 issue of The Age Digital Edition. To subscribe, visit https://theage.digitaleditions.com.au/.
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