Page 143

FOOD & DRINK

“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

143

m i d d l e e a s t . b u s i n e s s c h i e f. c o m

Business Chief Middle East - July 2018  
Business Chief Middle East - July 2018