LEARNINGS FROM PASTRY CONNECTION: “THE NEW NORMAL”, WITH LUIS ROBLEDO AND NATIVIDAD TOLEDO
Currently, the world is going through a pandemic that is affecting economy and commerce in general. It is making us deal with new dares, adapt ourselves and reinvent our businesses with the tools that technology gives us. The pandemic has made us modify our lifestyle, but we should learn and observe opportunity areas that are necessary to implement, and we didn’t consider before.
On this moment, the consumer it’s important, and we should think about ways on how to reinvent our business in order to adapt to them, this new opportunity area makes us discover new niche markets that we may have forgot about or put aside. Delivery services and transport platforms will be considered a sales strategy. Moreover, it’s important to explore technology, like digital platforms or social media, since there are new ways through which we can stay connected and communicate with our customers, while at the same time creating new experiences.
Restaurants will also have to implement and modify its health and hygiene measures, assuring food safety for its customers, and showing the traceability of their ingredients, the process these products have, giving them an “added value” in order to transmit trust.
These new parameters will have the objective of developing more trust, as well as security for the clients, which is why it is essential to have a well-grounded plan for the medium and long term. There is no doubt this time has made is reflect about a new business plan with a new modality of becoming closer to our customers.
Chef Rubén Díaz, Pastry and Chocolate Professor at the Coronado Culinary Art Institute
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