Examinando por Materia "Restaurantes"
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Ítem Buenas prácticas del marketing digital para empresas de alimentos preparados a domicilio en Pereira(Universidad EAFIT, 2022) Juvinao Julio, Carlos Daniel; Lozano Wallens, Luis Miguel; Acevedo Mejía, Érika Cristina; Arjona Molina, MateoIn Colombia, the survival rate of enterprises is approximately 30%, it means, of every 10 companies that are opened in the country, seven are closed within five years. Particularly, in the case of the gastronomic sector, 30,000 establishments have been closed in Bogotá after the Health Emergency experienced in 2020 and so far in 2021. In a world of constant change, companies must know new ways to improve their processes to be competitive, profitable and guarantee long-term sustainability. For this reason, it is important to know concepts such as marketing to study the relationship between the company and the client. One of the most relevant sectors for the economy of the region and the country is food and specifically for this study we worked with prepared food companies with home delivery, analyzing their successes and failures, with the aim of identifying good practices of the use of digital marketing in each of their companies as a tool to improve their business process. Thus defining possible actions that allow companies the possibility of attracting customers, developing their ideas and retaining them through Digital Marketing strategies, allowing them to achieve business objectives and not fail in their business development. An exploratory and qualitative methodology was used, via in-depth interviews with entrepreneurs or administrators and observations on digital social networks. Through the results obtained, a consolidated set of practices was provided that facilitated the use of digital marketing in companies in this sector.Ítem Emoción y razón en la decisión de compra en restaurantes de lujo(Universidad EAFIT, 2022) Mejía Orozco, María Paulina; Manrique Tisnes, HoracioObjective. To determine the influence of the emotion-reason relationship in a group of people from Medellin, who are between 18 and 28 years old, when making purchase decisions in high-class restaurants. Method. The type of research was also a qualitative study with a cross-sectional scope, and a phenomenological-hermeneutic investigative approach. Results. During the analysis of results, it was possible to identify 7 categories (emotion, prices, company, services, motivation, relevant factors and consumer experience) and 32 subcategories, and from them the data structure could be created. Conclusions. It is suggested that the purchase decision is largely influenced by the emotional factors of the subject, these being the most relevant to make a decision, generate a concept or perform an action. On the other hand, rational processing is influenced by emotions and this in turn generates new emotional responses in the subject, which allows a purchase decision to be generated.Ítem Factibilidad para la creación de un restaurante que ofrezca entretenimiento familiar(Universidad Eafit, 2019) Restrepo Díez, Catalina; Quintero Rincón, Fredy Alberto; Arango Aguirre, Juan Manuel; Uribe De Correa, Beatriz AmparoThe present work intends to analyze the feasibility of creating a restaurant with family entertainment for stratum families 5-6 of the Medellin and the metropolitan area, taking into account the analysis of the macroeconomic environment of the sector and the specific feasibility by areas, commercial, technical, Legal, environmental and financial. Different marketing strategies were used to allow us to approach reliable information on the sector as the primary sources: interviews, surveys, observation and secondary sources as diverse readings. Obtaining, as a result, unmet needs in the group of target people, also little specific competition in this segment, generating additionally a feasibility study where the viability of the study is documented to establish an execution plan for this project.Ítem Organizational structure, human capital and collaboration networks: determinants of innovation capability in restaurants(Universidad EAFIT, 2018-06-29) Delgado Cruz, Alejandro; Vargas Martínez, Elva Esther; Rodríguez Torres, Federico; Montes Hincapié, Juan Manuel; Universidad Autónoma del Estado de México; Universidad Latina de América; Universidad de MedellínÍtem Pesecar system(Universidad EAFIT, 2011) Arango Carbonó, Omar Enrique; Pinto, Juan CamiloÍtem Plan de mercadeo Restaurante el Fortín(Universidad EAFIT, 2022) Londoño Quiceno, Trinidad Estella; Ruiz Velásquez, María AndreaEl Fortín restaurant, located in the 70 sector, has a gastronomic offer of typical dishes from Antioquia, such as the paisa tray, sancocho, tripe and other specialties of traditional Colombian food. The dishes at el Fortín restaurant are They are characterized by the seasoning and flavor of the food thanks to the fact that its preparation is made with fresh ingredients. Next, the marketing plan carried out at El Fortín restaurant is evidenced.