0 Innovation, the key lever to survive in the twenty-first century hostelry
As the saying goes, "there is no evil that lest a hundred years". For that reason, and despite uncertainty…
Author Jose Maria Guijarro
Jose Maria Guijarro
Doctor of Economics and Director of the Graduate School of the European University of Valencia. With extensive experience in developing and implementing innovative projects in companies and organizations. Under a competitive and innovative prism he has worked on creating new products and services, and more efficient ways to manage a business and make it profitable.
0 The importance of analyzing information today
One of the biggest problems facing adults in our jobs is uncertainty about the future.…
1 Keys to our restaurant will not sink like the Titanic
Today, de nuevo haciendo zapping frente a mi televisor, veo por enésima vez la reposición de la galardonada película “Titanic”. Me…
0 Franchise restaurants ... All a
And the headline, sure you have answered: As Fuenteovejuna! But no, I do not mean like…
0 Creativity is not only on the plate
Sólo han pasado escasos días desde que se produciera todo un acontecimiento a nivel nacional: ¿Hubo o no hubo “cobra”…
0 Spanish or Chinese top cover
They thrive in our cities and is an increasingly common sight; bars and restaurants are transferred to new owners…
0 Innovation as a strategy for a restaurant
There is little doubt. The key success factors of organizations in a complex and changing market like…
0 Captology in restaurants
A globalized economy is a changing economy: technology advances, los productos y servicios se vuelven obsoletos y las estrategias…