{"id":1752,"date":"2020-04-24T07:14:11","date_gmt":"2020-04-24T07:14:11","guid":{"rendered":"https:\/\/hosteleo.com\/blog\/?p=1752"},"modified":"2020-04-24T07:17:09","modified_gmt":"2020-04-24T07:17:09","slug":"nueva-tipologia-de-clientes-en-hosteleria","status":"publish","type":"post","link":"https:\/\/hosteleo.com\/blog\/nueva-tipologia-de-clientes-en-hosteleria\/","title":{"rendered":"La nueva tipolog\u00eda de clientes en hosteler\u00eda"},"content":{"rendered":"\n<p><strong>Nueva tipolog\u00eda de clientes en hosteler\u00eda<\/strong><\/p>\n\n\n\n<p>Cerrando la <strong>sexta semana de confinamiento en Espa\u00f1a<\/strong>, y con visos de apertura en las pr\u00f3ximas semanas. A<strong>perturas controladas y con desescalada por zonas geogr\u00e1ficas,<\/strong> nos a va a llevar a un nuevo escenario hasta ahora conocido en el mundo de la hosteler\u00eda, la restauraci\u00f3n y el turismo.<\/p>\n\n\n\n<p>Hoy d\u00eda<strong>\u00a024 de abrila las 12h en LIVE HORECA LAB<\/strong>\u00a0estar\u00e1 con nosotros\u00a0 Juan Moll <strong>Director de Desarrollo de Grupo Robuchon 32 * Michelin<\/strong>. Con el que hablaremos de l<strong>a nueva tipolog\u00eda de clientes que esta crisis puede producir.<\/strong> C\u00f3mo podemos<strong> preparar a nuestros equipos para solventar situaciones<\/strong> que nos vendr\u00e1n a diario, y que hasta ahora no hab\u00edamos tenido que solucionar.<\/p>\n\n\n\n<p>Con Ju\u00e1n analizaremos qu\u00e9 <strong>grado de empat\u00eda llegar\u00e1 a tener el cliente de hosteler\u00eda<\/strong> con las diferentes opciones que los restaurantes planteen. Con <strong>reducciones de aforo,<\/strong> para buscar la rentabilidad de las horas pico en los establecimientos, <strong>quiz\u00e1s una opci\u00f3n sea el incrementar los precios en esas horas y poder bajarlos en horas valle o de menos afluencia<\/strong>. Estas y otras medidas temporales <strong>ser\u00e1n novedosas en un sector que se tendr\u00e1 que reinventar para seguir vivo <\/strong>y poder recuperarse cuanto antes de este par\u00f3n econ\u00f3mico total.<\/p>\n\n\n\n<p><strong>\u00bfQu\u00e9 es Live Horeca Lab?<\/strong><\/p>\n\n\n\n<p><em>La crisis del coronavirus ha provocado el cierre temporal de los establecimientos hosteleros. Esta situaci\u00f3n es de mucha preocupaci\u00f3n para muchos profesionales del sector, pero lo m\u00e1s importante es centrarse en este tiempo que obligatoriamente tenemos para pensar, formarnos y ver las posibilidades de futuro<\/em>.<\/p>\n\n\n\n<p><em>Para analizar la situaci\u00f3n, y ser una ayuda a empresas y candidatos Grupo Linkers lanza \u201cLive Horeca Lab \u201d, una emisi\u00f3n en directo desde el perfil de Instagram de su portal de empleo Hosteleo, un espacio abierto de formaci\u00f3n, informaci\u00f3n y debate pensado para solucionar las dudas y aportar ideas tanto a los hosteleros como a los candidatos.<\/em><\/p>\n\n\n\n<p>M\u00e1s informaci\u00f3n en<strong>&nbsp;<\/strong><a href=\"https:\/\/hosteleo.com\/blog\/la-inteligencia-emocional-en-la-sala\/\"><strong>https:\/\/hosteleo.com\/blog\/la-inteligencia-emocional-en-la-sala\/<\/strong><\/a><\/p>\n\n\n\n<p>Contenido <strong>\u00bb&nbsp;Nueva tipolog\u00eda de clientes en hosteler\u00eda&nbsp;\u00bb<\/strong> creado por&nbsp;<strong><a href=\"http:\/\/www.linkers.es\">http:\/\/www.linkers.es<\/a><\/strong>&nbsp;en colaboraci\u00f3n con Hosteleo.<br><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nueva tipolog\u00eda de clientes en hosteler\u00eda Cerrando la sexta semana de confinamiento en Espa\u00f1a, y con visos de apertura en las pr\u00f3ximas semanas. Aperturas controladas y con desescalada por zonas geogr\u00e1ficas, nos a va a llevar a un nuevo escenario hasta ahora conocido en el mundo de la hosteler\u00eda, la restauraci\u00f3n y el turismo. Hoy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1755,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[41],"tags":[45,77,46,63,44,47],"class_list":["post-1752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-empleo-hosteleria-turismo","tag-empleo","tag-gastronomia","tag-hosteleria","tag-maitre","tag-trabajo","tag-turismo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La nueva tipolog\u00eda de clientes en hosteler\u00eda en Espa\u00f1a<\/title>\n<meta name=\"description\" content=\"La nueva tipolog\u00eda de clientes en hosteler\u00eda en Espa\u00f1a. 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