EPISODE · Jun 6, 2025 · 1H 23M
款待才是橘色的招牌菜！打造最有人味火鍋品牌的背後哲學
from 決戰創業食刻 · host 拾光Foodchill
主講人｜林玉婷 受訪者｜橘色餐飲集團共同執行長袁保華 高檔火鍋是門技術，但讓人願意一來再來，靠的從來不只是食材。從「白飯不能太早上桌」的細節開始，橘色餐飲集團二代執行長袁保華接棒後，不只承襲父親的服務堅持，更透過制度設計、企業文化與升遷機制，把「款待」從口號變成每位員工的日常行動。本集節目邀請袁保華分享，橘色如何在缺工時代中守住人味、留住人才，從一鍋千元火鍋中，做出真正無價的品牌溫度。 【贊助】支持更多創業想法，讓你飲食創業不走冤枉路！ 延伸閱讀 ▶流動率僅3%！火鍋界LV「橘色涮涮屋」如何培養出寵客又忠誠的好員工？ ▶二代接班、迎向20週年！橘色餐飲集團5年內要佈局6都 ▶王品、乾杯、新天地都開火鍋新品牌！高價火鍋如何在競爭紅海搶下一席？ -- Hosting provided by SoundOn
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款待才是橘色的招牌菜！打造最有人味火鍋品牌的背後哲學
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This episode was published on June 6, 2025.
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