Innovación en la creación y gestión de un restaurante de langostas. Estrategias para atraer y retener a mercado de la alta gastronomía del marisco. Caso: "Langosta de Maine

Abstract

Abstract: The La Langosta de Maine restaurant has been designed to satisfy those people who like good food, have a weakness for good food, a fine and exclusive sensibility, they will have a unique gastronomic experience for their demanding palates, they will be treated with the highest standards and maintenance of excellence, quality, presentation, flavor, exquisiteness, luxury and innovation of service, which will make customers opt for Maine lobster. This is fished by hand in the Gulf of Maine with all the sustainability standards for more than 120 years, which has allowed its existence over time; They will travel more than 8,000 km by air from the cold waters of the Atlantic in North America to Cumbayá where spring is eternal. The environment is preserved with the use of autonomous kitchens and high-performance hotel equipment that will run on eighty percent solar energy. Organic vegetables from nearby farms collected the same day are served, and it also benefits and links to charitable institutions through the Reina de Quito Foundation.