In May 2019, the founder of SaladStop!, a Singapore-headquartered healthy salad chain with locations across Asia, was looking for innovative ways to improve the customer experience at SaladStop! stores worldwide. In six months, the founder was planning to renovate one of his branches in Singapore. This renovation would set a precedent for future outlets in terms of layout and design. The founder was aware of rising customer dissatisfaction caused by some service quality issues. As such, there was an urgent need to find a way to maintain customer interactions at SaladStop! while paying attention to customers' expectations. Should SaladStop! embrace new technologies in the restaurant business, or should it continue to focus on offering a truly authentic customer experience by relying on traditional human touchpoints? Sheryl E. Kimes is affiliated with National University of Singapore. Thompson S.H. Teo is affiliated with National University of Singapore. Iswarya Loganathan is affiliated with National University of Singapore.

【書誌情報】

ページ数：13ページ

サイズ：A4

商品番号：HBSP-W21314

発行日：2021/6/28

登録日：2021/11/24