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#70 實體餐飲如何跨到電商零售,是疫後餐廳轉型的共同課題!首摘米其林綠星的陽明春天蔬食創意料理,在二代經營者陳柔婷IKO姊妹加入後,也扛下此轉型重任,來聽IKO如何把名店的品牌力做更強,她又是如何看待素食餐飲的趨勢商機?  episode artwork

EPISODE · Nov 21, 2021 · 48 MIN

#70 實體餐飲如何跨到電商零售,是疫後餐廳轉型的共同課題!首摘米其林綠星的陽明春天蔬食創意料理,在二代經營者陳柔婷IKO姊妹加入後,也扛下此轉型重任,來聽IKO如何把名店的品牌力做更強,她又是如何看待素食餐飲的趨勢商機?

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#70 實體餐飲如何跨到電商零售, 是疫後餐廳轉型的共同課題! 首摘米其林綠星的陽明春天蔬食創意料理, 在二代經營者陳柔婷IKO姊妹加入後, 也扛下此轉型重任,來聽IKO如何把名店的品牌力做更強, 她又是如何看待素食餐飲的趨勢商機? ┈┈┈┈┈ 「觀念對了,店就賺了!」 我是大店長讀書會創辦人尤子彥, 每週在大店長晨會為各位帶來, 如何開店不踩雷的服務業經營觀念。 ┈┈┈┈┈ 歡迎加入大店長之友Line@官方帳號, 掌握大店長課程、見學團最新資訊, 有任何開店問題也歡迎來訊討論 https://lin.ee/wEbPNFP ┈┈┈┈┈ 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 正式推出『安心找外帶』美食地圖, 讓你輕鬆找到周遭提供外帶餐點的餐廳, 立即點擊 https://ichefpos.in/0JrFS , 輕鬆找、安心訂! -- Hosting provided by SoundOn Powered by Firstory Hosting

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#70 實體餐飲如何跨到電商零售,是疫後餐廳轉型的共同課題!首摘米其林綠星的陽明春天蔬食創意料理,在二代經營者陳柔婷IKO姊妹加入後,也扛下此轉型重任,來聽IKO如何把名店的品牌力做更強,她又是如何看待素食餐飲的趨勢商機?

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