From Michelin Starred to Pop-Ups: A roundup of what’s hot, exciting and innovative in design.
57 بار بازدید -
8 سال پیش
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http://www.restaurant-invest.com/ - Harry McKinley, Editor, Supper Magazine took attendees on a wide ranging review of exciting new hotel restaurants. The successful hotel restaurant works when it “takes the customer’s breath away”. At the same time he noted the need for hotel restaurants to be multi-purpose: eating, drinking, even checking-in, all in one space – this difficult challenge can be achieved by thinking through the functional design of the restaurant area
Bob Puccini, Founder, Puccini Group highlighted that his experience over many years showed that people can taste food up to “good” and above that it’s all about the experience – a great experience makes good food into great food. “It’s as much about touching the heart as the stomach” he said.
Bob Puccini, Founder, Puccini Group highlighted that his experience over many years showed that people can taste food up to “good” and above that it’s all about the experience – a great experience makes good food into great food. “It’s as much about touching the heart as the stomach” he said.
8 سال پیش
در تاریخ 1395/01/18 منتشر شده
است.
57
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