China Paradigm interviewed Philippe Ricard, the founder of La Creperie and La Cabane restaurants based in Shanghai, Hong Kong, and Ho Chi Minh City. In this China business podcast, the French entrepreneur discusses how he manages French creperies in Asia, restaurant branding in China, and tells us more about the coronavirus’s impact on his restaurants […]
China Paradigm interviewed Cotton Ding, owner of Cotton’s restaurant and bar to learn how the entrepreneur adapted the management and strategy of her full-service restaurant in Shanghai during the COVID-19 outbreak.
Interviewing entrepreneurs in China: Everything you need to know about running a French restaurant in China
China Paradigm interviewed Charles Carrard, who is the China General Manager at Boisset la Famille des Grands Vins and the former owner of a couple of restaurants in China to how to run a French restaurant in China successfully by building brand identity in China and the innovation in China’s wine industry.
China Paradigm interviewed Benjamin Patin, co-founder of Wheat Co. and Sailang to learn more about both his business story and the current healthy food market in China, and how to start a restaurant business in China.
China Paradigm interviewed Florent Bonnefoy, founder of Bonnefoy + Partners to discuss the changing tastes and food industry in China and to share the key factors that lead to success or failure when it comes to opening a restaurant in China.