O novo grupo do Fórum de Restaurantes do iFood começou os trabalhos em seu primeiro encontro realizado no mês de junho.
A iniciativa começou em março de 2022, com o objetivo principal de oferecer uma melhor experiência aos negócios parceiros do iFood. Os encontros contam com participação fundamental de um grupo de donos de restaurantes, que representam os mais de 300 mil negócios que atuam na plataforma.
Depois de um ano, o grupo de representantes foi renovado para um novo ciclo de reuniões do Fórum. Dessa forma, novas ideias são apresentadas e novas soluções são elaboradas.
A definição do novo grupo
A escolha do novo grupo para compor o Fórum de Restaurantes foi um processo cuidadoso por parte do iFood.
Foram mais de 1.500 inscritos em todo o Brasil. Se o primeiro grupo contava com 20 participantes, o novo ciclo terá a presença de 24 membros.
São 16 tipos de culinárias contempladas, com variedade no tamanho e modelos de negócios. A escolha dos membros diz respeito à geografia do país, dando presença para diferentes regiões.
Ao longo do ano, a contribuição dos membros será ativa, assim como a do iFood, em encontros online e presenciais para trocas, escuta, aproximação e diálogo. Um processo de colaboração para melhoria contínua.
O Fórum de Restaurante renovado
O novo grupo foi recepcionado com uma apresentação sobre o iFood, uma atividade para integrar o grupo e uma importante contextualização sobre o Fórum e os avanços realizados ao longo do primeiro ano de reuniões do antigo grupo.
Nessa contextualização, foi possível mostrar a importância que o novo grupo terá para as novas soluções que serão debatidas dentro dos próximos encontros do Fórum.
A Agenda de Melhoria Contínua foi contextualizada, visto que ela é um dos principais instrumentos para os avanços nas soluções e inovações para a plataforma iFood.
Muitas das melhorias foram elaboradas em conjunto ou pensadas a partir das reuniões do Fórum. Para continuar avançando, o Fórum também debateu outros assuntos.
Experiência do Restaurante
O iFood trabalha constantemente para melhorar a experiência dos restaurantes parceiros. Para além de oferecer ferramentas e funcionalidades mais fáceis, a aproximação e o diálogo são fundamentais.
Ter uma escuta genuína e transparente com os parceiros, para contribuir com a prosperidade do negócio.
São mais de 500 pessoas do iFood trabalhando nas soluções das dores dos restaurantes em todas as áreas.
As decisões seguem um processo contínuo de colaboração, com três pilares:
- transparência;
- escuta;
- melhorias.
A dinâmica para o grupo
Para debater alguns dos temas foco, a dinâmica implementada dentro do Fórum foi a divisão dos membros em quatro grupos.
Cada grupo tinha seis membros, um conselheiro e um líder do iFood para tratar de alguns temas sobre atendimento. Esse grupo era modificado para discutir os temas relacionados ao Gestor de Pedidos.
Assim, as 24 pessoas conseguiram ser ouvidas efetivamente pelo iFood, colaborando com suas opiniões e visões sobre o Gestor de Pedidos e o Atendimento, assuntos centrais deste primeiro encontro.
Próximos passos
A agenda dos próximos quatro meses foi confirmada. Serão dois encontros on-line (nos meses de julho e setembro) e dois presenciais (em agosto e outubro).
Quer saber como funciona o Fórum de Restaurantes, na prática? Assista a uma transmissão ao vivo do encontro, que aconteceu em 14 de fevereiro de 2023!
4.867 respostas
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Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
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Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?
Would love to hear how you’re using it!
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Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
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Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
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Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
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Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?
Would love to hear how you’re using it!
https://telegra.ph/Cinnamomum-verum-for-Flavoring-Rice-Dishes-11-02
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
https://www.4shared.com/s/f07GTA0AUku
Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?
Would love to hear how you’re using it!
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Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
http://brooksgysf228.lucialpiazzale.com/how-to-make-cinnamomum-verum-infused-honey
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
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Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?
Would love to hear how you’re using it!
https://squareblogs.net/beleifzurp/how-to-store-cinnamomum-verum-for-freshness
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
Com o avanço da tecnologia, a inteligência artificial está cada vez mais presente no setor de alimentos e bebidas. Quais são suas expectativas sobre o uso da IA para personalizar experiências em restaurantes? Você acredita que isso pode enriquecer ou empobrecer a interação humana entre clientes e atendentes?”,
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Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?
Would love to hear how you’re using it!
https://pastelink.net/qf2lfpmd
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
https://www.bitsdujour.com/profiles/Cb028d
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
https://mssg.me/99hrj
Hey all!
I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.
It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.
I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.
If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.
Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?
Would love to hear how you’re using it!
http://codyeseo850.cavandoragh.org/cinnamomum-verum-and-its-use-in-sauces
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
http://zionhatp122.theglensecret.com/cinnamomum-verum-in-modern-gastronomy
Hi everyone!
I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.
I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.
The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.
One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.
If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.
Has anyone else here made the switch to Ceylon?
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Hi folks!
Just wanted to jump in and say how much I love Cinnamon Toothpicks.
They’re a simple and effective way to get the warm, spicy kick of cinnamon anytime.
I’ve been using them to help cut down on snacking, especially when I’m craving something sweet.
The cinnamon flavor is intense but not too overpowering, and I love that it’s completely natural.
For anyone looking to enjoy the taste of cinnamon in a convenient way, Cinnamon Toothpicks are a great choice.
Anyone here using them for the same reason?