Think of your restaurant as a 5 gallon bucket. Every day you fill that bucket with customers. Sometimes there’s a steady flow, sometimes it’s just a trickle, and sometimes it seems like a flood. No matter what kind of day it is, every customer flowing through your doors grades their experience and makes a decision on whether to come back or not.
The fewer holes you have in your bucket, the more customers you retain, and the more likely your bucket is to be full on a daily basis.… Continue
Posted on August 4, 2009 at 9:28am