#322 新餐廳、新飯店才具市場賣點，消費者總是喜新厭舊嗎？其實未必，本集邀請前美國運通黑卡顧問團隊領導人吳伯良Austin，從粉絲經濟學角度解析，如何在追求顧客滿意度同時更重視忠誠度經營，讓一家店成為讓消費者「喜新念舊」的經典品牌。

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#322 新餐廳、新飯店才具市場賣點，消費者總是喜新厭舊嗎？其實未必，本集邀請前美國運通黑卡顧問團隊領導人吳伯良Austin，從粉絲經濟學角度解析，如何在追求顧客滿意度同時更重視忠誠度經營，讓一家店成為讓消費者「喜新念舊」的經典品牌。 ┈┈┈┈┈ 大店長會客室FB粉絲專頁 https://reurl.cc/LdyxLK 大店長讀書會FB店家社團 https://reurl.cc/x0oR34 ┈┈┈┈┈ ※本集內容由 iCHEF 獨家贊助 iCHEF 是台港星超過一萬間餐廳使用的科技，不論是線上訂位、點餐、還是現場 POS，都透過一個 App 搞定。而且 App 週週都更新，確保你的功能都最新。歡迎到 iCHEF 官網申請免費到店體驗：https://ichefpos.in/fsAGf -- Hosting provided by SoundOn Powered by Firstory Hosting

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#322 新餐廳、新飯店才具市場賣點，消費者總是喜新厭舊嗎？其實未必，本集邀請前美國運通黑卡顧問團隊領導人吳伯良Austin，從粉絲經濟學角度解析，如何在追求顧客滿意度同時更重視忠誠度經營，讓一家店成為讓消費者「喜新念舊」的經典品牌。

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