Facts, figures and insights about real, guest loyalty.
Thinking in the aggregate about people born roughly 15 years apart is an inane exercise – a marketing construct of the dumbest order.
Dr Rae Baum shared this list on LinkedIn from “Training Culture vs. Learning Culture” by Stephen J. Gill and I thought it was a great start and added to it. How else are the differences defined?
This is how I have long explained to people that having fun at work gets you better results.
There’s a reason nearly 72% of all food service businesses go out of business within three years (fact not fiction). This level of thinking is part of the reason.
I’ve always talked about the costliest item in a restaurant being an empty chair. Now we take a little peek into what it actually costs you.
Q: “What can you do to make people care about delivering best service?”
Q: Since most loyalty programs involve some sort of comp (discount) what do you propose instead as the incentive?
“…it becomes increasingly necessary for businesses to offer real value in the guest experiences by connecting with guests on a more social level at all touch points possible.”
What is critically important to understand about rules-of-thumb however, is that each business is unique and not every guideline will relate to every business in the same way or with the same context.
First off, you have to understand what goes in/on/around your business from the guest’s perspective is how the Guest Experience (Gx) is defined, not yours.
Some of the ins and outs of managing your food cost.