許多人認為開店的目標是追求營收最大化，但雙月食品社創辦人賴永晟的初衷，竟是為了讓母親有事可做！即使母親後來淡出店務，他依然堅守「用好食材做好料理」的理念，憑藉這份堅持，雙月食品社連續 7 年獲得米其林必比登推薦，並在疫情期間靠數位轉型逆勢成長。在沒有行銷團隊的情況下，他是怎麼在餐飲戰場中打出一片天的？ 本集由《經理人月刊》資深主編邵蓓宣與雙月食品社創辦人賴永晟對談。 1. 為何雙月無行銷部門卻能精準展店？雙月透過 Uber Eats 數據選址，先開設外送店來測試市場反應，待市場穩定後再開設內用店，降低風險並高效觸及更多顧客。 2. 雙月展店的真正目的，不只是為了消化客流，更是種對員工成長的長線投資，讓員工有更多發揮空間。 3. 創始店生意火爆、租約剛續，仍不敵蟑螂事件宣布關閉！面對輿論壓力，為何顧客並未流失，反而湧向其他門店支持？ Powered by Firstory Hosting
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