All Blog Posts Tagged 'customer' (166)


Non-Operator
9 Reasons Your Restaurant Sucks

This post was originally written by FohBoh member Daniel Hurd. You can visit his profile here.

Okay, maybe your restaurant isn’t so bad. But if you’re reading this, chances are it has sucked, or you at least recognize it has that kind of potential. Check these 9 reasons to stay away from the suck:

  1. you don’t listen. Do you actually know the concerns of your staff? Not just…
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Added by FohBoh on August 30, 2013 at 11:30am — No Comments


Non-Operator
Kindness is Contagious

Love this! 

We do something similar at our church each year around Christmastime, called "You've Been Gifted," where the idea is to do random acts of kindness for others to share a little example of why we celebrate Christmas.

What I love about the "Chick-fil-A Drive Thru Difference" is the fact that it's not tied…

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Added by Matt White on July 17, 2013 at 8:25am — No Comments


Non-Operator
Business Owners: Prepare For Deal-Seeking Customers

Reported by foodem.com, the online wholesale food marketplace-

Two of the biggest shopping days of the year are without a doubt here, Black Friday and Cyber Monday. Businesses near and far are ramping up their holiday promotions, while gearing up for hoards of deal-seeking crowds. There are TV and radio commercials, Facebook ads and Twitter ads fighting for the attention of eager shoppers.

According to an October survey from…

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Added by Foodem on December 24, 2012 at 7:00am — No Comments


Non-Operator
Customers: Exceed Their Expectations

Reported by foodem.com, the online wholesale food marketplace-

The holiday season is in full swing and consumers remain hesitant when it comes to spending; families are continuing to cut back, especially on the things that, in their opinion, are…

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Added by Foodem on November 28, 2012 at 7:00am — 1 Comment


Non-Operator
Leveraging a Bird Poop Situation

There are a lot of things I don't know.  There's one thing I do know.  This is the first time I've used "poop" in a blog headline. 

 

 I went to the car wash yesterday.  It was around 7:00pm and this time of year it's dusk.  My Father-In-Law was kind enough to lend us his car and I wanted to return it all shiny and clean, hence my last minute trip to the car…

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Added by Bill Campion on October 20, 2012 at 2:59pm — No Comments


Non-Operator
The Truth About Bad Taxi Service

Did you know that NO TAXI COMPANY EVER ORDERS ANY DRIVER TO RESPOND TO ANY PARTICULAR CALL? 

That's why service sucks. You know what I mean. If the driver ever shows up at all, he may come long before we were told and we aren't ready. That's because dispatchers have no idea if or when a driver will take the call.

Want to know why?

CASH!

All taxi service business models operate in the paradigm that drivers will always be paid in cash. The cab companies don't want…

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Added by Kevin Brown on September 26, 2012 at 3:06pm — No Comments


Operator
Quick Starbucks! What am I Thinking?

OK, so this is getting a little creepy.

Creepy but cool all in the same breath mind you.

First off...WARNING: Wipe any inappropriate thoughts from your mind when you enter a Starbucks. Your mind is about to be invaded.

It was announced that Starbucks was teaming up with…

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Added by Ty Sullivan on August 8, 2012 at 5:30am — 1 Comment

Service Nightmares: A Wake-up Call

Pop culture often mocks or exaggerates the behind-the-scenes frustrations faced by foodservice employees — and their reactions. From the 2005 film Waiting to MADTvs Bon Qui Qui,…

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Added by Nate DaPore on July 18, 2012 at 7:30am — 7 Comments


Operator
The Top 3.5 Way’s You Really Should Handle Customer Service (A Parody)

Hello I’m Ty Sullivan the Director of Truths in Customer Service or as I like to say “DT’s in CustServ”.

You know, we always have customer service “guru’s,  “Jedi’s”, “Lords of Sweetness” telling us how to properly coddle guests when they have had an “incident” or “very disappointing”…

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Added by Ty Sullivan on May 15, 2012 at 7:30pm — 1 Comment


Operator
The IKEA Effect @ Your Restaurant: Customization Increases Loyalty and Spending

Every restaurant owner understands, innately, that customers like customization.  From "Hold the mayo" to "Can I have a salad instead of fries", custom requests happen daily.  

But some restaurants take this customization to an extreme level, with great results.  A New York burger joint, for instance, gives customers literally thousands of possible burger combinations as they choose…

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Added by Duessa Holscher on April 26, 2012 at 11:30am — No Comments

Are These Your Footprints? - Customer Service at the Digital Level

“Customer service starts at the door.” 

Managers and owners have long known that to establish a great relationship with their customers, service and courtesy have to be extended right away. But, in this era of constant information,…

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Added by Shawna Simpson on April 7, 2012 at 3:00pm — 4 Comments

Social customer service works – a story about turning unhappy customers into fans

We all try to do a great job. But let’s face it, sometimes we slip, technology providers fail, or factors outside of our control conspire against us. Doesn’t matter how a mistake happens though, for the customer in a very disappointing situation, it’s your fault.

When running a small business, you live and die by the satisfaction of your customers,…

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Added by Magnus Hultberg on March 8, 2012 at 7:19am — 2 Comments


Operator
Bus Boy: A Story of Being There

“Is everyone alright?”- Robert Kennedy’s Final Words

I was sitting down to write a humorous piece on customer service, the restaurant industry and bus personnel in particular. As I hit the Google images icon the famous…

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Added by Ty Sullivan on February 7, 2012 at 6:30pm — 5 Comments

Defining Focus in Foodservice Hiring

In the restaurant industry, being fully staffed — with top-quality employees — is Holy Grail of HR. It is constantly sought after, rarely achieved and rumored to be difficult to achieve. More often than not a restaurant has a decent team, with a few outstanding employees and the occasional bad apple. It’s not uncommon to find a manager or head chef stepping in to cover a “no-show” staff member.

 

Foodservice faces such high turnover rates that managers often jump to quickly…

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Added by Nate DaPore on February 7, 2012 at 3:30pm — No Comments


Non-Operator
Put a face on it!

One obvious, popular, and overwhelmingly effective marketing/operational technique that we've seen blossom over the past few years is simply putting a face/name to the business. Does this mean hiring a celebrity chef or entrepreneur to represent your company? I dont think so... I think it means giving the customers someone to connect with a deeper level than just the server (although the server may be doing an excellent job of being that face).

I personally really enjoy seeing the…

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Added by Joel Lazeski on December 30, 2011 at 1:06pm — No Comments


Operator
Dipping Toes In The Social Media Stream

Strolling along a country path with a meditative mind, I observed how many different colors canvassed the landscape I tread upon.  As I listened to the sounds of the earth and watched the falcon soaring trough the winds strategically above me, I stumbled upon a young pensive man sitting on the pier ahead.

With his feet dangling from the worn fishing pier, his toes simply…

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Added by Ty Sullivan on October 17, 2011 at 7:00pm — 3 Comments


Operator
The 80's Solid Hits of Customer Service from K-Tel!

The following is an actual transcript of a cassette tape that was discovered in the basement of a warehouse to a long gone company called K-Tel Records that produced “greatest hit” compilations from the 70’s through the late 80’s.

 

The date on the tape is labeled 1989 and the handwritten black marker…

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Added by Ty Sullivan on October 4, 2011 at 7:30pm — 1 Comment


Operator
Just "Because": The Beatles Lessons in Customer Service

I believe that everyone should work as a waiter at one point in their life.

Not because the money is pretty darn good or because you get one shift drink that can turn into two or three if you are good chums with the bartender. Rather, they should become a waiter to learn the true value of great customer service and its rewards.

It worked for me and I can say, with no…

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Added by Ty Sullivan on September 20, 2011 at 6:00pm — 1 Comment


Operator
Escape from The Planet of the Social Media Apes: The Burnout

The joints of their knuckles ached. Their wrists were stiff as the first sign of primate related Carpal Tunnel Syndrome waged war on their usually limber joints. Many of the Apes had gone to be fitted for reading glasses as the hours spent in front of computers had taken its toll. The hunt for those filthy human pests,…

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Added by Ty Sullivan on September 6, 2011 at 7:30pm — No Comments

How to Make a Happy Customer | Who are Customers







Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit… Continue

Added by Marcus Guiliano on August 26, 2011 at 10:40am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

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National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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