MIDDLE EAST
“ The customers and guests have always been very demanding , but even more so now ,” he says . “ With more competition , guests know that if a meal does not meet their expectations then they can simply choose to eat elsewhere .” “ Their expectations are higher than ever before and I feel that this is probably the biggest challenge that the food and beverage industry faces , trying to guess and anticipate those expectations .”
Communication and touch points with the customer prove key in understanding those expectations , and MIF strives to create very open and constructive conversation with both its customers on the franchise side , and its clients in the manufacturing process .
Le Gassick himself personally speaks with customers and regularly meet clients , inviting feedback and even criticism as the company looks to continuously improve its service to customers .
This level of communication is present both internally and with Intelligent Foods as Le Gassick promotes an open door open communication mind-set . The benefit of this , naturally , is speed and agility . “ What we do is very open and very fast acting ,” he says . “ We are constantly in the market and in our outlets , speaking to both
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