The case of Nanjing Street Stall demonstrates the successful inheritance and promotion of Nanjing's traditional food culture through joint marketing. At the same time, it has used online social media to promote its brand culture and attract young consumers.
Jinan Inzone Royal Plaza Hotels launched the Shandong Cuisine Health Banquet to cater to the health-conscious dining trends of middle and high-end business travelers. The banquet combines the health benefits of Shandong Cuisine with the philosophy of Confucianism. Promoted through industry experts and media, the banquet has gained attention and increased the hotel's visibility. However, the hotel faces challenges in maintaining its popularity amidst changing dining trends and may need to continuously introduce new dishes to adapt to market changes and customer needs.
Park Hyatt Hangzhou organized a special birthday dinner for Sun Yang, a former Olympic gold medalist, to celebrate his 30th birthday. The hotel team showed creativity by using their central kitchen as the venue for the party. The entrance was decorated as a swimming pool track, symbolizing Sun Yang's growth. The kitchen was transformed into a living room with a family-style dining setup to create a warm ambiance. The dinner was prepared by the hotel's chefs at the table, creating a fashionable and fun concept called "chef's table." The birthday cake was personalized with photos from Sun Yang's life. The event increased awareness and trust in the hotel.
Published by the Wine Business Institute at Sonoma State University, the WBCRJ is the premier outlet for applied wine business research to teach business strategy and leadership. All cases are decision focused and involve real people and events in the global wine business context. Case exhibits include financial statements, making them a highly valuable learning resource. Each issue provides an industry digest of the cases to inform global wine researchers and industry practitioners about cutting-edge challenges and possible solutions.
focus on contemporary challenges that managers and entrepreneurs in food and beverage businesses should be able to face; and provide models and tools to design and implement appropriate courses of action to satisfy customers and build an advantage over the competition.