Details
Leading up to the Customer Love Summit (new website coming soon!) on Valentine's Day 2020, we'll be holding bi-monthly meetups to bring together people across the customer and employee experience. Why? Because we believe that building great customer (and remember, employees are your first customers!) experiences is the fastest path to growth. We hope you'll join us as we hear from some of the best in the biz on how they're working on CX and EX within their organizations.
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Agenda
- 7:30PM - 8PM Dinner + networking
- 8PM - 8:45PM Announcements / Presentation / Q&A
- 8:45PM - 9:15PM Networking and closing
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September Presentation
- Description: There are so many parallels between food and tech, we thought we'd take our meetup on the road for a night at Mei Mei in Boston. From the Know Your Farmer chalkboard to the table tents talking about their diverse staff, when you're at Mei Mei you can feel just how much they value people AND product. Come learn from co-owner Irene Li as she walks us through how they've developed and implemented the guest and employee experiences that have taken them from food truck to brick and mortar.
- Presenter: Irene Li operates Mei Mei Street Kitchen & Mei Mei Restaurant in Boston, where her work centers around ethical sourcing and fair employment practices. The award-winning food businesses merge modern techniques and multicultural cuisine with local foods and sustainable business practices. Mei Meiʼs creative, farm-driven, Chinese American food has been featured in Food & Wine, Eater Boston & Eater National, The New York Times, Restaurant Hospitality, People, Bon Appetit, The Boston Globe, and more. Ireneʼs life experiences range from organic farming to prison education and many things in between, and while she never expected a life in the restaurant industry, her desire to create change and care for those around her remains constant. This year, Irene is leading her staff in a groundbreaking open book management training program in conjunction with Rethink Restaurants. Sheʼs working to provide the entire team, from dishwashers to sous chefs, with valuable financial know-how and business management skills, and an opportunity for profit-sharing. She is an Eater Young Gun winner, Zagat and Forbes 30 Under 30 Honoree, and a four-time James Beard Foundation Rising Star Chef semi-finalist.