How knowing my client will help me to innovate in the restaurant

Date: 4 November 12 November

Hours: 09:00 - 17:00

Place: LABe - Digital Gastronomy Lab

The training has finished.
How knowing my client will help me to innovate in the restaurant

Want to gain the tools you need to undertake innovation processes in the restaurant and gastronomy sector, but don’t know how?

By being familiar with our clients, through technologically viable methodologies for generating ideas, we will arrive at a strategy to help us give added value to these clients.

The methodology will be based on:

  • Observing the environment
  • Defining the problem
  • Coming up with solutions
  • Prototyping and assessing the concept

Programme

  1. Thinking about the client Who is my client?
    1. What user-focused design is (examples: case studies, Ideo, Stanford)
    2. How to define my goal
    3. How to generate empathy maps
    4. How to define personal profiles
  2. User research What is my client like?
    1. Steps to follow
    2. Conducting interviews
    3. Applying the methodology: observing people
    4. Identifying points of empathy with the client
  3. Methodologies for generating ideas
    1. Importance of difference in ideas
    2. Methodologies for generating ideas:
      1. IdeaSprint
      2. Brainstorming
      3. IdeaShake
      4. IdeaHive
    3. Methods for classifying ideas
    4. How to go from the idea to the concept and the prototype
    5. What a prototype is and what it is for
  4. Prototyping and testing
    1. Designing a prototype
    2. Testing and validation with real users
    3. Assessment and implementation

Trainers/speakers

Professional experts from LABE:

  • Juan David Botero
  • Anais Iglesias
  • Jose Pelaez

Realise the full potential of your business or project with LABe

For Startups For Corporates

For Startups

An incubator for talent and enterprise that backs projects while putting gastronomic concepts to the test in a real setting.

For Corporates

A laboratory that makes it possible to test food tools and products, and a place to develop new lines of business.

For Horeca

A space for applied technical training and professional advice on new technologies and digital gastronomy.

What does the future taste like?