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Interview with customer service consultant Shogo Izaki
The secret of customer service at a prosperous store
Part 1 "What is customer service that understands the brand concept?"
(Restaurant opening support magazine RESTA)

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Interview with customer service consultant Shogo Izaki
The secret of customer service at a prosperous store
Finale: "Communication is the most important thing"
(Restaurant opening support magazine RESTA)

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Interview with customer service consultant Shogo Izaki
The secret of customer service at a prosperous store
Second “Importance of customer service leaders”
(Restaurant opening support magazine RESTA)

GIO STORY
"Local Hospitality Together with the earth, nature and humans"(GEO GASTRONOMY)

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"What is the best service that is common regardless of business type?"
(Part 1) (Restaurant opening support magazine RESTA)

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"Because of the Reiwa era, prepare before opening"
(Restaurant opening support magazine RESTA)

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“Best services common to all business types and
(Part 2) (Restaurant opening support magazine RESTA)

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"Regarding the flexibility of customer service after opening"
(Restaurant opening support magazine RESTA)

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"Effective contact system for customer service that enhances customer satisfaction"
(Restaurant opening support magazine RESTA)

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“What restaurant was less affected by the corona disaster?”
(Restaurant opening support magazine RESTA)

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"Definition of a good store"Products""Customer service""Atmosphere"
balance the
(Restaurant opening support magazine RESTA)

"Best customer service" greeting technique that determines the first impression of the store
Practice now! Hospitality ①
(Tabelog channel)

"Customer service skills that you lose if you don't know"
Remember the three standing positions! Practice now!

Customer Service ③ (Tabelog Channel)

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"Customer Service Full of Mistakes"
How to hold a glass & customer service Practice now!

Hospitality ②(Tabelog channel)

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"Profitable customer service"
A word when offering a menu that can be done right now

Customer service techniques that create a “difference” ① (Tabelog channel)

"Efficient customer service technique"
Short order taking!

Customer service techniques that create a “difference” ② (Tabelog channel)

"A great technique that doesn't make customers care"
Increase repeaters with customer service!

Customer service technique that creates a “difference” ③ (Tabelog channel)

"Don't recommend cooking!"Your customer service is full of mistakes?(Tabelog channel)

"How to combine mobile ordering and customer service?"

「接客術で大激論」（食べログチャンネル）　　つむぎ堂サービス責任者VS接客のプロ

「外国からのお客様にはパッションで接客」（食べログチャンネル）

「新人スタッフ教育と受け入れ準備」　　（居酒屋甲子園WEBセミナー）

「ここに現れる　従業員の質」　　　　　　（食べログチャンネル）

「客単価をあげる名言１０選」勝ち残る飲食店になる（食べログチャンネル）

「ミドルアッパーの店での接客術」正解はどっち？（食べログチャンネル）

「人材育成の悩み解決！理想はベテラン＞新人」（食べログチャンネル）

「バイトの主/ダメ店長　解決します！」　　（食べログチャンネル）

「神接客　ティスカリをご紹介」　　　　　　（食べログチャンネル）

「伝説のレストランが生まれた日」連載　　　　　　　　　　（月刊ホテレス※）※50年以上の歴史をもつホテル・レストランの業界専門誌

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