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Mario Sandoval: “The restaurant door Coque is increasingly digital”

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A few weeks ago the awards were presented The Best Digital Restaurants 2019, Y Mario Sandoval It was named best digital chef, The Best Digital Chef 2019, for the work and efforts of all its equipment in digital environments during the year 2018.

The restaurant chef Coking Madrid, which runs with his brothers Juan Diego and Rafael, It has two Michelin star and three Repsol suns, and share with us in this interview what he supposed to have received this award, its meaning and the recognition of the commitment to innovation and digital transformation such a relevant restaurant in the culinary world as Coque.

1-.What does it mean to you to have been awarded the Best Digital The Chef Award Spain?

It is a very important award, an honor and recognition of work for which I have wagered chef person and for which we have chosen as a restaurant. We are aware that more and more people want to interact with us digitally and this award there tells us that we are not doing badly. I am delighted greatly, really.

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2.-Do you think the door today of the restaurants is a digiport?

Coque door every day that passes is more digital. All our communication is focused on digital marketing, focusing our message cooking, room and cellar our customers to know us more and begin their experience from that time.

3.-What do you value most in the relationship with your customers from the point of view digital? What meaning do you give to the Digital Gratuities?

Digital Tipping is one of the greatest appreciations that you can now make a customer. It shows that you liked the food as do traditional tips, but it is also a gesture that everyone has access.

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Thanks to Michelin for this distinction. It makes us look back to the future without forgetting the path that has brought us here. #EstrellasMichelín # GuíaMichelin

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4.-Hoy en día los restaurantes son cada vez más phygital.¿ Pueden en la actualidad los restaurantes no tener una gestión digital total para hacer de su restaurante un negocio exitoso?

Difícil, aunque igualmente creo que el éxito viene de la excelencia en lo no digital. Nosotros somos cocineros, generadores de emociones con alimentos y bebidas de por medio. Simplemente, partiendo de hacer bien lo que sabemos y lo que es nuestra profesión, ahora debe trasladarse también al universo digital.

5.-Al gestionar tus redes que ¿ha ganado en lo personal Mario Sandoval como chef, como ser humano y qué impacto ha tenido en su personal branding?

He ganado cariño, feedback. He ganado la posibilidad de recibir en primera persona opiniones y experiencias, de poder crecer con ellas. Las críticas constructivas y el intercambio de opiniones siempre ayudan, te hacen mejor persona y profesional, Y el entorno digital permite esto. Interactuar de una forma más ágil.

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Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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