How to improve customer experience: from booking to farewell

65% of the catering business is still consumed in dining rooms of restaurants, bars or cafés. Despite the rise of home delivery or pick-up models, the big differentiator in the catering business remains in the same premises.

They know it well. By the concept created by the Vamuca Group in Leon. The Marcela Brasa and Marcela Tapas restaurants occupy the same physical space. To be specific, a historic building in the centre of the capital of Leon. On the ground floor you will find a more informal, tavern concept. While on the first floor they distinguish themselves with the gastronomy, the service, live performances, a special interior design, etc.

Daniel Giganto is the group’s operations director and one of the architects why Marcela Brasa has just been awarded a Sol Repsol, a few weeks ago. Giganto himself explains in the video what his keys are to improve customer experience: from booking to farewell.

The time is near. We’ll see you from April 4th to April 7th at Hostelco. Where we can learn about this and many other business approaches.

Rodrigo Domínguez Sáez, Barra de Ideas director.


Alimentaria & HOSTELCO
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