All Blog Posts Tagged 'feedback' (6)

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


Non-Operator
Even a kick in the ass is still a step forward

The rational business owner, when asked if he would like more complaints in his business, would probably say NO quite definitely. And we can all understand that. Who wants to hear that there is something wrong with their business? Especially considering all of the blood, sweat and tears we have poured into our labors of love.



But the irrational business owner WANTS to get complaints. They have toughened their skin, swallowed their pride,… Continue

Added by Barry Chandler on February 11, 2010 at 8:51pm — No Comments


Non-Operator
The Gift of Restaurant Feedback

customer-feedback.jpg Getting feedback about your restaurant is, perhaps, one of the best ways to improve your business. After all, the people bringing you the money are telling you what they like and what they don't about your restaurant.



Giving feedback requires time and energy so most of your dinners won't bother telling you about your food, your service and/or your ambience. Only when clients have very strong opinions (positive or negative) they will take the time to give you their feedback… Continue

Added by Jose L Riesco on December 9, 2009 at 4:00am — 5 Comments


Non-Operator
stop popping wobble bubbles.

a short, hot day or two ago (i live in Phoenix), i remembered a stat that i had heard on many occasions, but each time the numbers were conflicting, maintaining the consistency of snowflakes and fingerprints. confused, as i should be, i decided to google this stat to finally achieve the satisfaction of knowing the true answer. this mind-blistering stat states that “man’s knowledge doubles every X years.” turns out, google produced every number from 50 years to 2 years, so every conflicting… Continue

Added by Jeff Sharp on October 28, 2009 at 7:03am — 1 Comment


Non-Operator
Nation-Wide Fast Casual Guest Satisfaction Measurement Program

PerformanceScope is developing a normative fast casual guest satisfaction survey program.



We've all seen the "YOUR OPINION COUNTS!" invitations on guest checks. These direct guest feedback programs are used by leading restaurant chains (i.e., darden, brinker, panera, etc) to capture guest satisfaction and create service culture. The new nation-wide normative Guest Index will help fast casual growth chains or all sizes, including independents, do the same thing - with the added… Continue

Added by Mark Netsch on June 15, 2009 at 8:40am — No Comments

Hearing Voices

No, not those little voices in your ear as this business drives you a little bit crazier each year. I'm talking about your customers, your employees and your advisers. This business is tough enough; so appreciate all the feedback you receive.



I have always appreciated straight talk from people. If you ask people what they think, they generally tell you. The problem is that too many of us don't want to hear it. We are critiqued enough you say...reviewers from the newspaper, blogs,… Continue

Added by Michael L. Atkinson on December 30, 2007 at 10:35am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -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

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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