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How do restaurants ensure customers fall in love with them and decide to return? Studio Round strategy director Robert Nudds has worked with some of Australia and New Zealand’s most engaging restaurants to create and communicate identity, purpose and brand touchpoints. We talk about ‘experience philosophy’ and how it can help restaurants thrive.
Chapters
00:00 Introduction to Hospitality Design
02:32 The Role of Strategy in Restaurant Experience
04:14 Design Elements that Enhance Experience
07:58 Adapting to Different Restaurant Concepts
10:19 Transforming Customer Experiences for Success
12:25 Integrating Brand Story with Customer Experience
14:15 Authenticity in Service Delivery
17:12 Creating an Experience Philosophy
18:55 Branding and Identity in Hospitality
22:17 Practical Advice for Restaurant Owners
25:07 Identifying Confusion in Restaurant Concepts
28:03 Empowering Staff to Tell the Story
29:58 The Essence of Branding in Restaurants
31:56 Personal Insights and Qualifications
33:54 Advice for Aspiring Restaurant Owners
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
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