All Blog Posts Tagged 'Customer' (20)


Non-Operator
5 Tips for Building Customer Loyalty [INFOGRAPHIC]

Owning and operating a restaurant in today’s economy can be a challenging proposition, which is why it is so important to build customer loyalty.  In truth repeat customers make up the bulk of any restaurant’s customer base and word-of-mouth advertising can do wonders for building up your clientele.  But how do you go about building customer loyalty in the restaurant industry?

While any one of the following five suggestions will help to increase your business,…

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Added by Ian Said on June 18, 2013 at 7:51am — 2 Comments


Non-Operator
7 Low Cost Ideas to Market a Restaurant

Successful restaurateurs create consistent turnover as well as many customers that frequent their establishments on a regular basis. This provides the basis for sustained revenue that allows a restaurant to succeed and grow. Many think that a restaurant that reaches this kind of success has had to put in years of hard experience, slowly building up a large customer base.…

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Added by Ian Said on January 22, 2013 at 8:32am — 5 Comments


Non-Operator
5 Tips for Building Customer Loyalty

Owning and operating a restaurant in today’s economy can be a challenging proposition, which is why it is so important to build customer loyalty.  In truth repeat customers make up the bulk of any restaurant’s customer base and word-of-mouth advertising can do wonders for building up your clientele.  But how do you go about building customer loyalty in the restaurant industry?…

Continue

Added by Ian Said on May 2, 2012 at 7:00am — 2 Comments

Tips to survive and grow in your restaurant - what you need to know as a restaurateur

With the current global crisis, impacting negatively on the restaurant industry. Food prices, labour costs, electricity are all increasing at quite a rapid pace. For quite a few restaurateurs this means that sales turnover is not keeping in line with increased expenses.

This leads to some restaurateurs adopting a negative and pessimistic outlook, which unfortunately impacts negatively on their business. The successful restaurateur remains positive and optimistic and they see…

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Added by Larry Hodes on March 17, 2012 at 2:00pm — 1 Comment


Non-Operator
TWO PAIR and CUSTOMER SERVICE ZEN

 

 

Recently, I observed my five year old during his various machinations to prepare for a morning trip to the store. There’s a lot for him to do. Change out of PJ’s, find shoes and socks that match (or not), grab rhino and silver (not red) water bottle. Stuff crayons, string, and bendy wire into pockets (just in case), then check for battery life…

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Added by Chase Leblanc on February 7, 2011 at 3:15pm — 2 Comments


Non-Operator
My One Hour Friendship

Dear US Airways:

I’m writing to tell you about my friend Joanie. She’s a flight attendant for your airline. Joanie and I haven’t been friends for a long time. Actually I just met her yesterday. But you know what? It feels like we’ve been friends forever.…

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Added by Bill Campion on November 5, 2010 at 10:26pm — 2 Comments

Host A Blood Drive At Your Restaurant!

Restaurant Owners or Managers. Please join me in my Be Kind To Food Servers Awareness Month

National Blood Drive. This is to celebrate the food servers awareness month in January.

January is also National Blood Donors Month. The food servers blood drive will be from January to March,2011.

March is American Red Cross Month.

I am asking for food servers to volunteer and donate blood at the blood drives.I am contacting restaurant

owners and managers all across…

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Added by Sybil Presley on September 20, 2010 at 7:11am — 1 Comment

Business Ethics : Customer or Client?

It came to my recent attention, that successful businesses and business men and women possess a certain quality that emanates in all of their undertakings.

That quality or brand is Caring.

  • * We CARE about You.
  • * YOU are the reason we are in business.
  • * In our business you are NUMBER 1.



There is nothing magical about excellent service. We all want to be respected, valued and treated fairly by the people with whom we do…

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Added by Bill Baumgartner on July 27, 2010 at 8:30am — 1 Comment

The 1st Step To Improving Your Restaurant Is To Listen!



I recently spoke at a conference to a large group of restaurant executives on the topic of Social Media. I was amazed at how many attendees knew that Social Media was important, but didn't realize why, or how to get a good social media presence started off on the right foot.



Although there are different ways to approach Social Media for every industry, and even every brand, there are some basics principles that apply across the board.… Continue

Added by Nate Bagley on July 8, 2010 at 8:51am — 2 Comments

Why Customer Service Is So Key

Businesses lost over $83 billion dollars last year because of bad customer service.



For restaurants to obtain loyal customers and continued growth, Customer Service is key.



Last month I read a book that put a whole new perspective on how listening and responding to customers can improve service which directly correlates with an increase in profit.



There are… Continue

Added by Nate Bagley on April 8, 2010 at 3:30pm — No Comments

#custserv :: Customer Service Twitter Dialogue :: transcript from 12/22

#custserv



This is a transcript from The Customer Service Dialogue on Twitter: Tuesdays at 9pm EST on hashtag #custserv. This transcript is from 12/22 and the topic was Comment Cards. ~ Jeffrey



Co-hosted by Marsha Collier and Jeffrey J Kingman



The Customer Service dialogue on Twitter. Weekly at 9 pm Eastern; follow #custserv



#custserv is a weekly dialogue covering different aspects of the customer service experience, both on and… Continue

Added by Jeffrey J Kingman on December 24, 2009 at 1:04pm — No Comments

What is a Guest?

WHAT IS A GUEST?



Never underestimate his/her importance!!! A GUEST:



Is the most important person at our place of business.

Is not dependant on us...we are dependent on him.

Is not an interruption of our work...he is the purpose of it.

Favors us with his presence...we are not doing him a favor by serving him.

Is the essential part of our business...without him we do not exist.

Comes to us with their needs... and we must provide and anticipate their… Continue

Added by Food on Film on November 19, 2009 at 9:06pm — No Comments

Surfing the Waves of Successful Sales!

Catching a great check average is a bit like catching a great wave. First you have know your product (or surf board) and how it will perform, you have to read the customer (or wave), you have to gain the momentum by gaining confidence (paddling), and finally, at that last moment, you have to possess complete confidence to jump up on that sale and close (jumping up and riding it into the barrel).



Restaurants are in the business of sales and providing the service expectations that our… Continue

Added by Food on Film on July 23, 2009 at 8:48pm — No Comments

Surfing the Waves of Successful Service!

Service: The manner in which the guest is treated is the practical definition of service. It encompasses the entire experience of the guest from the time they arrive to the time they leave. It represents the feelings they are left with and manifests its self in a memorable dining experience. An experience that they desire to repeat again and again. This is the goal. We are in the business of sales and providing the service expectations that our guests require. We produce our own product on… Continue

Added by Food on Film on July 14, 2009 at 12:19pm — 2 Comments


Non-Operator
Restaurant Math: Return visits trump check average all day long

A couple is deciding whether to order a bottle of wine, or just two glasses. Frugality prevails, so they decide to save a few dollars and just each order a glass. Further into their dining experience they decide “Oh what the heck, let’s have another.” Upon serving them their second glasses of wine, the server points out that it would have been cheaper for them to have ordered a bottle than four individual glasses. “I’m going to see if I can get my manager to remove the charge for the 4 glasses,… Continue

Added by James Kohn on March 4, 2009 at 8:27pm — 6 Comments


Non-Operator
Using Email Lists To Create An Offline Buzz About Your Restaurant

With the advent of smart phones, blackberries, text messaging, etc... email marketing is fast becoming one of the fastest ways to reach customers - even if they're not in front of a computer!



I'm sure you've heard of "word of mouth" marketing/advertising, but what about "word of mouse" - the idea is exactly the same, but with the advent of the internet and social networking, things become easier to share, and easier to share with multiple people at the same time. The goal is to… Continue

Added by Jason Lane on September 14, 2008 at 9:39am — 5 Comments

Restaurants Aren't The Last To Admit They're Ignoring The Simplest But Most Effective Marketing Strategy To Increase Sales!

Earlier this week I met with a Managing Partner in a Major Accounting firm who told me how their firm was only now beginning to take advantage of the most basic of all marketing strategies to increase revenues - By targeting their existing customers for additional revenue! This strategy is creating huge changes in the accounting profession, not just in terms of increases in annual billings but in the day to day activities of all managers and partners in the firm. They are now being trained in… Continue

Added by Randy Stefan on April 4, 2008 at 10:27am — 5 Comments

Helping your staff earn their tips

It’s important to remind employees that tips are something to earn – not to expect.

We all understand that tips supplement service workers’ income, and when you receive great service most people are more than happy to compensate for it. But sometimes it seems these days that some workers just expect things, and expect them quickly. Tip jars are everywhere, and with the growing quick-serve credit-card… Continue

Added by StefanD on March 7, 2008 at 10:08am — 7 Comments

Isn't it time to throw out the Cash Register?

It amazes me how many professional foodservice managers, owners, franchises and corporations are still hooked on the old ECR or for that matter even standard calculator type cash registers.

These same individuals are embracing the web, setting up online sites for menu ordering, discussion groups, marketing and more using technology but ignore the most important aspect of their business by continuing to rely on out moded hardware and… Continue

Added by ACT-POS on March 1, 2008 at 6:35am — No Comments

How To Avoid Costly Mistakes in Building a Customer Database

In yesterday's blog we discussed the importance of having a comprehensive marketing plan for your restaurant and ended by saying if you haven’t already done so, take the first step and start building a database of your customers.

Today I want to share with you how to avoid, the…

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Added by Randy Stefan on January 3, 2008 at 11:28am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Eateries turn to rationing as lime prices soar

Unrest caused by Mexico's drug cartels, along with floods in Mexico and a drought in California, are taking a toll on this ye -More

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Burger King to upgrade wireless with Whopper Wi-Fi

Burger King has teamed with AT&T to replace existing in-store wireless Internet with an upgraded system dubbed Whopper Wi-Fi  -More

Late-night indulgence pays off for Jack in the Box

Jack in the Box saw its profits rise sharply in the first quarter, a few months after introducing its $6 Munchie Meal menu of -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

TED: David Brooks: Should you live for your résumé ... or your eulogy? - David Brooks (2014)

Within each of us are two selves, suggests David Brooks in this meditative short talk: the self who craves success, who builds a résumé, and the self who seeks connection, community, love -- the values that make for a great eulogy. (Joseph Soloveitchik has called these selves "Adam I" and "Adam II.") Brooks asks: Can we balance these two selves?

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