Boutique Michl1

Established in 2011, Boutique Michl1 is a premier professional consulting firm specializing in full-spectrum food and beverage services with a strong and strategic foundation in Human Resources leadership across all operational domains. For over a decade, we have partnered with potential clients  to design, implement, and optimize HR strategies that drive organizational success. We understand that in today’s competitive market, people are the driving force behind every thriving business whether in hospitality and other sectors.  We integrate HR excellence into every facet of our consulting from talent acquisition and workforce development to performance management, leadership training, and organizational culture design. 

Beyond hospitality, we bring the same HR excellence to financial institutions, engineering firms, manufacturing and technological companies, and other organizations helping them build high-performing teams, streamline structures, and foster cultures of innovation, compliance, and accountability. Our strategies are adaptable, data-driven, and results-focused.

We are living in a world where the guests’ requirements have no limits, which encourages us to be creative and anticipate trends. Blogs and websites dedicated to the customer experience are expanding and the press is also taking over. It is very important to note that one customer will no longer be replaced by another customer. Losing a customer is the price of disenchantment, while gaining trust, conquering those around him and retaining him is the price of enchantment. The guest enchantment is an effort of all times, a dream, but also the most beautiful reward. It is not about servility, it is about diplomacy. The diners patronize a restaurant to live a pleasant moment and this moment must begin as soon as they cross the threshold of the restaurant. Enchantment requires an extraordinary capacity for empathy to achieve this performance. The guest enchantment must animate everyone, those who are in the light and those who are in the shadows. A century ago, cooks were also in the shadows. Paul Bocuse got them out. But getting out of the kitchen isn't just going to the dining room to parade at the end of the service. It's opening a window to the world, seeing how customers eat, their desires, and their emotions. 

When the enchantment is at the rendezvous, the moment is magical. It goes through words, gestures, smile, the mood, emotions and above all surprise and the unexpected. The enchantment is made of details that create the atmosphere. It's time to think about how to build a quality service if possible. Let's allow the servers or even the whole team to go beyond mechanical services, to reconnect with their vocation so that they regain the desire to play, to stage, to offer an unforgettable experience. Let's give them a taste of their job so that everyone's life will be energized with blossom flavors. The customer is a friend, it is the salt, the water, the life, the essential food for the restaurant. The operation lives on the behalf of the customer. We must pamper him, delight him, cherish him and adore him.