Round Table ESSEC FOODCAST Online event Book

Wed Jun 16, 2021 from 05:00 PM to 06:00 PM

2021-06-16 17:00:00 2021-06-16 18:00:00 Europe/Paris Round Table ESSEC FOODCAST Reservations on : https://www.billetweb.fr/round-table-essec-foodcast -- "How can a restaurant create a true customer experience?"withAndré TerrailChairman, La Tour d’ArgentHead of the world-renowned La Tour d’Argent, a centuries-old iconic restaurant embracing the digital age while remaining true to its rich heritage. Michael BonadiesPresident, Bonadies HospitalityLeading global hospitality industry concept creators, brand builders (Nobu – New York and London) and consultants for some of the top players in the hospitality industry, such as Marriott International and Four Seasons New Orleans. Jean ValfortFounder & CEO, Panorama Group and DevorFood entrepreneurs and restaurant consultants for some of the most successful and disruptive restaurant concepts throughout France, and pioneer of Ghost Kitchens in FranceWhile the moderators are:Philip Ruskin: Professor at ESSECMarion Lee: Student at ESSECESSEC FoodCast has invited three of the top global hospitality industry concept creators and entrepreneurs to tackle their perspective on customer experience and to discover what it will look like eating in a restaurant in the future. Several aspects of the customer experience ranging from technology and data to sustainability and traceability are going to be touched. The roundtable will last around one hour where you could also have the chance to ask questions to the guests. Do not lose this opportunity! - ESSEC Food Business Challenges Chair

Timezone : Europe/Paris

"How can a restaurant create a true customer experience?"

with

André Terrail
Chairman, La Tour d’Argent
Head of the world-renowned La Tour d’Argent, a centuries-old iconic restaurant embracing the digital age while remaining true to its rich heritage.

Michael Bonadies
President, Bonadies Hospitality
Leading global hospitality industry concept creators, brand builders (Nobu – New York and London) and consultants for some of the top players in the hospitality industry, such as Marriott International and Four Seasons New Orleans.

Jean Valfort
Founder & CEO, Panorama Group and Devor
Food entrepreneurs and restaurant consultants for some of the most successful and disruptive restaurant concepts throughout France, and pioneer of Ghost Kitchens in France

While the moderators are:

Philip Ruskin: Professor at ESSEC

Marion Lee: Student at ESSEC

ESSEC FoodCast has invited three of the top global hospitality industry concept creators and entrepreneurs to tackle their perspective on customer experience and to discover what it will look like eating in a restaurant in the future. Several aspects of the customer experience ranging from technology and data to sustainability and traceability are going to be touched. The roundtable will last around one hour where you could also have the chance to ask questions to the guests. Do not lose this opportunity!

Location

Organizer

ESSEC Food Business Challenges Chair

3 Avenue Bernard Hirsch, 95021 Cergy-Pontoise Cedex

01 34 43 37 38

http://foodchair.essec.edu/

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