The world has already changed drastically, and the people in the hospitality industry and the entire service sector are completely shifting their views on the careers they have. Michel Falcon has some interesting and some downright astonishing data and findings on where this part of the market is and where it's going to go. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

The world has already changed drastically, and the people in the hospitality industry and the entire service sector are completely shifting their views on the careers they have. Michel Falcon has some interesting and some downright astonishing data and findings on where this part of the market is and where it's going to go. Learn more about your ad choices. Visit megaphone.fm/adchoices

The world has already changed drastically, and the people in the hospitality industry and the entire service sector are completely shifting their views on the careers they have. Michel Falcon has some interesting and some downright astonishing data and findings on where this part of the market is and where it's going to go. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="noopener noreferrer">megaphone.fm/adchoices</a>

427: Michel Falcon, Post-Pandemic Restaurant Experience

Crack the Customer Code is dedicated to helping business professionals, small business owners, and customer-facing professionals learn the ins and outs of creating great customer experiences. With interviews and insights from a wide range of experts in the field, Crack the Customer Code will explore both timely and timeless topics, from how to increase customer loyalty through social media to why customers are more prone to lose control with companies nowadays. Crack the Customer Code provides a peek behind the curtain of what customer experience professionals really know about customers and how to make them happy and keep them loyal.

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427: Michel Falcon, Post-Pandemic Restaurant Experience

427: Michel Falcon, Post-Pandemic Restaurant Experience

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