Round table
One-person restaurant
Against the backdrop of transformation in the hotel and restaurant industry, this presentation analyses the emergence and consolidation of restaurants managed by a single person.
It explores the challenges and opportunities of this model, from comprehensive kitchen, dining room and purchasing management, to customer relations and resource optimisation. It also examines how innovation, technology and creativity enable a single professional to run an entire restaurant, redefining our understanding of service, efficiency and gastronomic experience.
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