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商品編號： W21314 出版日期： 2021/06/28 作者姓名： Kimes, Sheryl E.;SH Teo, Thompson;Loganathan, Iswarya 商品類別： Operations management 商品規格： 13p 再版日期： 地域： Singapore 產業： Restaurants and food service industry;Food industry 個案年度： 2019 -
商品敘述：
In May 2019, the founder of SaladStop!, a Singapore-headquartered healthy salad chain with locations across Asia, was looking for innovative ways to improve the customer experience at SaladStop! stores worldwide. In six months, the founder was planning to renovate one of his branches in Singapore. This renovation would set a precedent for future outlets in terms of layout and design. The founder was aware of rising customer dissatisfaction caused by some service quality issues. As such, there was an urgent need to find a way to maintain customer interactions at SaladStop! while paying attention to customers'' expectations. Should SaladStop! embrace new technologies in the restaurant business, or should it continue to focus on offering a truly authentic customer experience by relying on traditional human touchpoints? Sheryl E. Kimes is affiliated with National University of Singapore. Thompson S.H. Teo is affiliated with National University of Singapore. Iswarya Loganathan is affiliated with National University of Singapore.
涵蓋領域：
Design thinking
相關資料：
Case Teaching Note, (W21315), 13p, by Sheryl E. Kimes, Thompson SH Teo, Iswarya Loganathan
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