Hospitality businesses that had digital tools have survived the coronavirus crisis better. And those who did not have them have had to accelerate their implementation to face the new times.
The expansion of the terraces or the home service have been complemented with applications to manage reservations, to pay without contact or with the use of QR codes not only to show the menu, but also to be able to change prices depending on the time almost instantly and attract more customers.
José de Isasa, director of institutional relations of TheFork, ensures that “digitization is essential for any type and profile of hospitality business” and ensures that by freeing restaurant owners from picking up the phone for reservations or bringing the dataphone to the table, it allows them to focus on what it is really important to them: the food and the dealings with the customer.
JOSÉ DE ISASA
Dtor. Institutional Relations at TheFork
De Isasa is a professional with more than twenty years of experience in different multinationals, mainly in media and entertainment. Specialized in marketing, communication, public relations and market research, he has a Master’s Degree in Marketing Management from IE Business School and a Master’s Degree in Digital Business from ISDI, as well as a Cooking Diploma from the prestigious Le Cordon Bleu cooking school. , in Madrid.