Pick Your Pour
Ann Morgan Abrahamsen Ayah is an experienced professional with a diverse background in the hospitality and design industries. Currently serving as the Founder and CEO of Pick Your Pour since November 2021, Ann has also been a graphic designer at Ann M. Ayah Design since January 2019. Previous roles include Chief Marketing Officer and Designer at BliFlink.no, where Ann volunteered for a digital homework-aid organization, as well as bartender positions at Clarion Hotel The Hub and Draaben Kulturbar. Ann's experience also encompasses a role as a Human Factors consultant at Future Subsea AS, focusing on product development documentation. With an Executive MBA in Strategic Leadership from Valar Institute and a Bachelor’s degree in Product Design from the University of South-Eastern Norway, Ann combines strong leadership and design skills with a solid foundation in hospitality.
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Pick Your Pour
‘Pick Your Pour’ er en digital meny som åpner en verden av nye smaksopplevelser med kun noen få tastetrykk. Vi har bestemt oss for å gjøre det enkelt og effektivt for alle gjester å bestille noe de liker - vekk med forvirrende navn og ukjente ingredienser på menyen! Gjennom en serie med tilpassede spørsmål vil ‘Pick Your Pour’ skreddersy en personlig meny med utgangspunkt i hva hver enkelt kunde ønsker. Dette sparer både tid og krefter, og skaper en positiv kundeopplevelse i din restaurant eller bar. Vårt mål er å være et verdifullt verktøy både for den profesjonelle servicebransjen og dens gjester. ‘Pick Your Pour’ is a digital menu - opening the world of taste in food and drink for everyone. Knowing how confusing a menu with lists of unknown ingredients and names can be, we aim to make it easier for guests to find something they like. ‘Pick Your Pour’ will customise a personal menu for every guest depending on what they’re looking for through a series of itemised questions. Saving both time and energy in this process will improve the customer experience in your restaurant or bar. We aspire to be a valued tool for both the service industry professionals and their guests.
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