Articles filed underHoreca
Ozempic, Wegovy: how they are transforming the food market
By Pierre-Nicolas Schwab •
Notre étude du marché des coupe-faim montre qu'ils sont en train de changer complètement les habitudes de consommation et d'achat des populations concernées. Les stratégies industrielles en sont affectées également.
Kodawari Ramen Paris: Analysis of a Unique Customer Experience
I went to Kodawari, an incredible ramen restaurant in Paris. I dissect the meticulously designed customer experience based on 6 analytical dimensions.
92% of Michelin-starred restaurants require a credit card deposit
Asking for a credit card deposit in restaurants has become common practice when making reservations. In the research we've just carried out, 92% of Michelin-starred restaurants required it. We also found that the amounts requested vary widely, averaging 60% of the price of the most expensive menu. Find out all the results in this article and the restaurant's name that requires €2,000 prepayment per guest.
Boulebar: the café-restaurant champion of customer experience
By Pierre-Nicolas Schwab •
Le Boulebar is a café-restaurant where you can play pétanque. The exceptional customer experience attracts crowds. Le Boulebar has opened 9 establishments in Sweden and Denmark, generating sales of €13.5m with 160 employees. A customer experience model we analyze in detail in this article.
Villa Pinewood: the ultimate culinary experience [podcast]
By Pierre-Nicolas Schwab •
Regarding customer experience, one restaurant stands out: Villa Pinewood. Recently rewarded with a (double) Michelin star, I had its Chef and friend Thomas Cabrol on my podcast. We talked a little about cooking but mostly about the entrepreneurial approach and its marketing secrets.…
![Illustration of our post "Villa Pinewood: the ultimate culinary experience [podcast]"](/blog/app/uploads/villa-pinewood-creation-1024x683.jpg)