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November 16, 2020 • 22 mins
In questa intensa intervista Giovanna ci spiega:

👉 Le migliori pratiche per fare consegna di pasti
👉 Come si adatta il menù di un ristorante al delivery senza abbassare la qualità
👉 Gli errori tipici fatti durante il primo lockdown (gli "orrori" come li definisce Giovanna 😄)
👉 Come fare le prove necessarie prima di rendere un piatto disponibile per la consegna a domicilio
👉 Come creare un packaging all’altezza che coinvolga il cliente e lo faccia fidelizzare al brand del ristorante

🌟 ISCRIVITI GRATIS ALLA COMMUNITY PER OTTENERE CONSULENZA GRATUITA EACCEDERE A CONTENUTI ESCLUSIVI SU GESTIONE E PROMOZIONE DI UN RISTORANTE 👇https://www.facebook.com/groups/ristorantedasogno
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