Los Meros Meros

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So far Los Meros Meros has created 58 blog entries.

Eleven Madison Park: hospitality and food take the cake

By | May 19th, 2017|Sin categoría @en|

From its publication, the list of the world’s 50 best restaurants has been on everyone’s lips and Mero Mole just hopped on the bandwagon. The panel, composed of 1,000 experts in gastronomy, gave the blue ribbon to one of the Big Apple’s tried classics, described as a paragon of hospitality and cuisine elevated to art [...]

Feel everything

By | November 24th, 2016|Sin categoría @en|

Wood is inviting, velvet: sultry. Stainless steel is clean and a leather couch, elegant. From our series “Role of The Senses in a Restaurant”, Mero Mole presents: Touch. Let’s imagine a seafood restaurant where hygiene is one of the main selling points. What would customers have to feel when they stepped into the space so [...]

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Do You Attract or Repel?

By | November 24th, 2016|Sin categoría @en|

What does your brand smell like? In order to shine in the world of experiences, one has to seduce every single one of your consumers’ senses. However, smell always seems to be put last on the list: often considered more of a consequence than a strategy. Las Vegas casinos conducted a study with slot machines [...]

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Music, the perfect pairing with cuisine

By | November 1st, 2016|Sin categoría @en|

The day to day operation of a restaurant is so complex (times, temperatures, hygiene, cooking, waste, suppliers, etc.) that sometimes music gets forgotten, and often customers are the ones that end up suffering the consequences. What a lot of restaurant owners are unaware of is that music can be as strategic and relevant as the [...]

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Binge on Netflix or go to the mall?

By | September 28th, 2016|Sin categoría @en|

Our “normal” lifestyle today is vastly different than it was in the 60’s when shopping malls were “invented”. Traffic, longer work days, insecurity, larger cities, technology, Internet shopping and On Demand content (like Netflix) have drastically transformed the consumer; yet somehow, shopping centers have not evolved their obsolete business model and for the most part [...]

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Thanks EXATEC for the publication!

By | September 28th, 2016|Sin categoría @en|

TEC de Monterrey alumni Rodrigo Vargas Mier y Terán (BA in Marketing class of ’07) and Eduardo Méndez Hassey (BA in Marketing class of ’01) determined that the Food & Beverage industry in Mexico lacked a professional consulting service for this specific sector, and decided to launch the strategic consulting firm Mero Mole in Mexico [...]

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Complaints: Diamonds In The Rough

By | September 28th, 2016|Sin categoría @en|

Customer feedback, even when they’re complaints, should be considered an asset to any business. It allows us valuable insight into the consumers’ perception, measure your staff’s performance and compare results against previous company records or against the competition. As if that weren’t enough, they’re freebies! Not to mention, the very same communication channels are used [...]

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Millennial Won’t Eat Millennial

By | September 28th, 2016|Sin categoría @en|

Sons and daughters of the millennium, Snapchat lovers, tech freaks, hunters of experiences; here are three words that describe millennials to the “t”: HARD TO GET. Successfully attracting this consumer profile has two significant challenges: Creating loyalty. This consumer gets bored quickly, has the attention span of a Chihuahua when what you’re saying is of [...]

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Can’t Take This From Me!

By | September 28th, 2016|Sin categoría @en|

The competition may try to steal recipes, menus, processes or music from you, but they will never be able to steal your brand culture. It’s something that is not only difficult to replicate, but also to keep up . Why is Disney still the best even though the formula of having happy staffers and dancing [...]

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Is your mouth watering?

By | September 28th, 2016|Sin categoría @en|

As restauranteurs, there are moments when we must take our “gut feelings” out of the decision making process, especially when it comes to menu selection. A strategically planned and well executed menu can have up to a 15% positive impact on the business’ profitability. The problem is that only about 40% of restaurant owners actually [...]

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