19-21 FEBRERO 2024

The change in the relationship with the client in haute cuisine: the human factor and the technological one. Four cases of Madrid contemporary and classic haute cuisine spaces

  • 18/02/2019
  • 11:15 - 12:00
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Within its differentiating strategy, haute cuisine has transformed its relationship with the client, converting it into a competitive advantage and a hallmark. In this session we will discuss what role humover entreman and technological factors play in the relationship with the haute cuisine client, through the example of four cases of Madrid spaces that switch between classic and contemporary concepts.