195: Reimagine Food Service to Create a New Value Proposition for Guests

How do YOU define value when eating at a restaurant or attending an event that includes food and beverage?

Food and beverage companies have tended to over-serve guests, allowing for take-home food not consumed while dining. With the pandemic cooking up pent-up demand for travel and experiences, is that a value?

Alex Susskind, Professor of Food and Beverage Management, the Director of the Cornell Institute of Food and Beverage Management, and serving as Associate Dean for Academic Affairs at the School, teaches undergraduate and graduate students, as well as industry managers and executives, how to address the operational and strategic elements of the food and beverage business.

Listen as Tracy talks with Alex about how food service businesses can re-imagine their service to reduce their cost while still giving everyone what they need and creating their own value proposition.

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

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