restaurant

Challenges Create Opportunity, People Create Change - 4/20/21


There are so many great things that have been said over the years about overcoming challenges, pushing aside the roadblocks of life, dealing with difficulties.  And these are important points of discussion because challenges are all around us.  There are challenges with our personal health or in our personal Read more

The Passive Predicament - 4/13/21


The employee is speaking to you.  Do they have that look in the eyes like they’re hanging on your every word, like they’re processing, interpreting, and getting ready to quickly respond to your key points and questions?  Or do they have the look of somebody in the 2nd hour Read more

Regain Lost Motivation - 4/6/21


For many of us over the last 12 months, our home has also become our workplace.  Our work interaction has been 2-dimensional through the computer screen as opposed to the 3-dimensional experiences we’re used to with co-workers and customers. We are all motivated in our own unique ways.  Some are Read more

The Answer is Right, but the Service is Wrong - 3/30/21


Maggie was irate.  The gift she ordered needed to be received by the 20th of the month so she could give it to her cousin for his birthday.  It was the 19th, and Maggie couldn’t find any shipping update online, so she called the company.  The employee said “Oh!  Read more

Question Everything, but What’s the Question? - 3/23/21


The new leader joins the organization, and she decides she wants to question everything.  She wants employees to question everything.  Why have we always done it this way? Why do we continue to do it that way? Is this the best way to work? Sometimes it’s a great management Read more

The Resourceful Rep - 3/16/21


One of our clients is seeking to develop Customer Service Standards.  We’re working with them to identify those key expectations of staff that will enable the organization to deliver a consistent high-level customer experience.  One of the key attributes that this organization is seeking from its team members is Read more

Be Proactive like a Pro - 3/9/21


We constantly work with clients, encouraging them to become more proactive with customers.  Don’t just be reactive, waiting for the customer to ask questions or to complain.  Instead, go to the customer, anticipate their needs, suggest something to them. But many of us, frankly, don’t know how to be proactive.  Read more

Find One Unique Thing - 3/2/21


Many of us are not in a position to develop long-term relationships with our customers.  Our encounters are often one-time only with a customer - very brief and likely to be our only time chatting with this individual. And even though there may not be a long-term professional relationship developed, Read more

Should I Stay or Should I Go? - 2/23/21


Should I stay or should I go?  That’s not just a classic song by The Clash.  It’s also the question customers ask more and more, especially during difficult economic times. A recent study in the Charlotte Business Journal noted that 50% of North Carolina businesses are concerned with how to Read more

Optimism – A Force for Good in Customer Service - 2/16/21


Will 2021 be a better year than 2020?  I have absolutely no idea.  Maybe it would be nice to see into the future and know for certain, but I can’t and I don’t.  But as I wade further and further into this year, I can hope that the water Read more

I’d like a burger, fries, and some customer service, please…

Posted on in Business Advice, World of Customer Service Please leave a comment

Is it too much to ask to get some consistently good customer service from a fast food restaurant?

Well, according to the article McDonald’s customer service push irritates some franchisees, yes, it is too much to ask. Apparently McDonald’s corporate has acknowledged a need to improve its customer service, but some franchisees aren’t too happy. It’s not that the franchisees don’t care about customer service (I’m making a BIG assumption here with some franchisees), but they are first and foremost concerned with profits. And profits are driven by product margins, volumes, and efficiencies, right?

Apparently, McDonald’s corporate is also pushing the Dollar Menu (lower margins) and promoting offerings (such as wraps) that are less efficient to produce at the franchise level.

This issue is actually a microcosm of what a high percentage of businesses have experienced in the last 20+ years with the advent of rapid technological advances. The improvements in technology and ease of market entry for competitors have driven down prices in many industries, negatively impacting gross margins. Also, as customer service have expanded from primarily phone and face-to-face to include social media, smart phones, and other communication vehicles, the process of delivering customer service has become more complex.

So I feel the pain of the McDonald’s franchisee…really…I do. But at some point they need to look at customer service more strategically as a source of retention, additional revenues, upsells, cross-sells, profitability, and long-term viability and growth. If they did, they wouldn’t be focused as much on gross margin concerns. Instead they’d be focused on those things which they control which truly drive long-term client retention and growth. They’d make their own decision to focus more on customer service.

What do you think about the franchisees’ concerns and the state of customer service in fast food restaurants?

Interested in improving your company’s customer service? See more at our new website! http://www.cssamerica.com/


Groupon Now Rewarding to Retain

Posted on in Business Advice, World of Customer Service 1 Comment

If you’ve used Groupon as a consumer, you understand that you get deep discounts (50%+) from local businesses. If you’re a business, you realize that that can drive lots of consumers to your business, but you’re only probably getting half of what the consumer pays Groupon; so you may only be receiving 25% of your normal payment.

So the only way that Groupon really works for a business is for that company to receive repeat business (at a higher per purchase level). So for Groupon to succeed, it’s all about their business clients retaining and growing business with those Groupon customers.

The theory for the business is they take a short-term loss on a consumer purchase to establish and grow a relationship with that consumer. The reality is often different, however. The business could be cannibalizing their own business by selling at discounted rates to existing customers. They could be involved with Groupon only to attract customers who buy purely on price (and a deeply discounted price at that!). So if the discount goes away, so will that customer.

To help its clients with retention, Groupon has created Groupon Rewards. They promote a “Hassle-Free Setup” followed by “Automatic Rewards” followed by “Customer Analytics.”

No, Groupon does not say that it is cutting its fees. It’s apparently proposing to manage a loyalty program for your business, where consumers get discounts once they’ve spent a certain amount. Not exactly leading edge stuff, but it does promote consumers buying before they get the discount.

So let’s focus on the broader lesson here. If you want to grow your business in a smart way, getting customers in your door (such as what Groupon has historically done) is only the start; long-term success is driven by retention and growth.

Interested in improving your company’s customer retention? Check out our Fast-Track Retention & Growth Assessment: http://www.cssamerica.com/cssfastrga.htm

Read our New Book – “Ask Yourself…Am I GREAT at Customer Service?” http://www.amigreatat.com/

Listen to our latest podcast episode of “Stepping Up Service” on The MESH Network at http://themesh.tv/stepping-up-service/


The 3rd Time Better be the Charm

Posted on in Business Advice, World of Customer Service Please leave a comment

A friend recently relayed this customer service story to me, and food stories are always a special treat! Enjoy!…or at least, Learn…

Twice this weekend I noticed that servers, in their desire to speed up the delivery process (I can only assume) were actually stepping over my words while I was ordering. I’m not a particularly slow orderer, and I haven’t noticed this much before, but it was odd.

Once was at a local sandwich shop. I was ordering the pick two so you have to pick a sandwich, a side, and a soup. I was giving my choices, but before I even got them out of my mouth, the cashier is prompting me for the next thing that I have to decide. I said “and I’d like…” (getting ready to say “a medium drink”), and she interrupted me in mid-sentence to ask if I wanted a drink. I can almost see this occurring if there was a long line behind me, but there was no one else in line. It probably would have even been okay if she was cheery and bubbly or perhaps apologetic, but this young lady was none of those things – not a smile to be found.

The other experience was at a fast food restaurant the next day. I gave my order for the combo; she says “what?” in a terse voice, so then I began to restate my order, and before I could finish restating it, she interrupted by saying “Drink?” I was in the process of telling her that; oh, and, again, there was nobody behind me in line.

These may be perceived as “little things,” but is interrupting others good customer relations? Is being rude good customer service? Is not listening good for repeat business? Is it a good thing to be so task-oriented that you don’t focus on the person for whom you’re doing the task?

Hopefully the 3rd restaurant encounter for my friend will be better, and based on the tone of the story, it probably will be at a different place.

Read our New Book – “Ask Yourself…Am I GREAT at Customer Service?” http://www.amigreatat.com/

Interested in improving your company’s customer service? See more at our new website! http://www.cssamerica.com/