Business Advice | Customer Service Solutions, Inc. - Page 31

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Don’t Rush to Resolve Quickly - 4/29/25


The customer is angry, so you use the CSS LEAD technique as designed.  You, listen, empathize, accept responsibility, and deliver on a remedy.  But it doesn’t work.  The customer is still upset, and maybe even a little more frustrated than when you started…why?! If the use of this technique fails, Read more

Energy v. Apathy - 4/22/25


I asked a couple friends who are much more scientifically-oriented the question: What is energy?  I didn’t mean E=MC2.  I meant physiologically, what is energy? They described a lot of things that sounded really good, yet far too advanced for my non-medical mind. Part of the reason why energy is of Read more

Prep Enough to Personalize - 4/15/25


Everybody loves Howie.  He is an account rep for the local air conditioning and heating company.  When I say Everybody loves Howie, I’m definitely talking about the customers.  His co-workers love him too, but customers are especially fond of him.  They seem to really enjoy their conversations with him, Read more

Get Your Customers to Brag, Not Bolt - 4/8/25


Here are two customer retention concepts that we discuss with some sports clients: BIRG and CORF.  BIRG is Basking In Reflected Glory.  CORF is Cutting Off Reflected Failure. You want BIRG.  You want the customers feeling so good about your organization that they want to be a part of your Read more

Narrow Your Focus to Seek Excellence - 4/1/25


You’ve probably heard companies use phrases such as: “We want to go from being good to great.”  Maybe they’ve said: “We strive for perfection, and although we’ll never reach perfection, maybe we can achieve excellence along the way.” These organizations find some kind of a catch phrase or slogan, but Read more

Avoid the Unfriendly Ghost - 3/25/25


Last week we talked about the qualities of “PERKI Customer Service,” essentially what attitudes and actions are characteristics of those who provide great customer service.  This week, let’s take the opposite approach.  What are some of the mistakes that people make?  Maybe these are mistakes of omission or commission; Read more

PERKI Customer Service - 3/18/25


After having worked on hundreds of projects over the years with thousands of thousands of individuals, some things become pretty clear. There are certain traits held by people who are great in customer service.  Look at this list, and do a self-assessment.  Which apply to you? Positive and Patient Do you Read more

It Helps to Downshift - 3/11/25


One of the first tips I heard when I was learning how to drive related to what to do when the brakes fail - downshift.  Shifting into a lower gear can slow down a moving vehicle.  I would explain this in technical terms to you, but considering I’m not Read more

Patience is… - 3/4/25


Patience is a…pain in the neck.  Why is it so hard to be patient?  Those of us who work in customer service know that we constantly have to show patience with our customers.  We’re ready to move to the next step or the solution because we’ve heard this issue Read more

Everybody Doesn’t - 2/25/25


Joey received the compliment, but he was confused.  Paula, his boss, and Joey had their monthly one-on-one meeting, and Paula noted that, although he was new, Joey was already doing a great job!  While there were learning curves on some of the organizational policies and the technology that he Read more

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

Posted on April 17, 2013 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/


What’s the Score?

Posted on April 11, 2013 in Business Advice, Education Please leave a comment

When you’re competing with others, it’s easier to know if you’re winning if you’re keeping score. Seem obvious? When you’re playing an individual sport (like golf), it’s easier to know if you’re doing well if you have a goal. Also obvious?

Well here’s something that might not be as obvious. What is your key measure of success in customer service? How do you know (in measureable terms) if you’re winning, if you’re doing well?

In the article California community college students losing ground, the author notes “Statewide, 49.2 percent of the students who enrolled in 2006 to earn a certificate or transfer to a 4-year college did so within six years, compared with 52.3 percent of those who started college in 2002. Completion rates for black and Latino students were below 40 percent.

Bay Area schools reflected the statewide trends, with completion rates sliding at about two-thirds of the colleges.”

Essentially, the State of California has defined “winning” for community colleges as the percentage of “students who enroll and earn a certificate or transfer to a 4-year college within years.” They monitor performance via trends and stratify it by district, ethnicity, etc.

To improve performance, you need a goal. You need a target. You need something measureable, but then you need to understand the true drivers of that measure – the causes to the effect. Remember that metrics like these do not point out what problems exist; they point out the symptoms of problems, but then the community colleges must take the next step to identify root causes.

Customer Service is not a soft science, and Student Success is not an altruistic goal. Student Success has financial impact, economic development impact, documented business and social impact. Make it more tangible by creating the scorecards that measure success as real-time as possible at both the organizational and individual student level.

Define “winning.”


BRE a Matchmaker for Your Customers

Posted on March 27, 2013 in Business Advice, Government Please leave a comment

If your customer is a business, remember that that business wants customers. But just as importantly, that business wants high quality employees to serve those customers. This is a key that any Business Retention & Expansion (BRE) executive knows – if you want to keep your local businesses, their local life blood is often their employees.

The article NKY Boost promotes employee retention notes how the local BRE personnel worked with a large food processing firm to improve the transportation options for staff to get to/from work. But later on in the article, a broader and equally important point is made – Sales are growing, “but it doesn’t do much good if the employers – manufacturers, in particular – can’t find qualified people to hire. More than 40 percent of companies told Tri-ED they face recruiting issues, and 57 percent said they have workforce training needs.”

I’ve heard these stories and related statistics from other BRE professionals as well, so it begs several questions:

  • How are you identifying employee needs and job openings at your local businesses?
  • How are you identifying high-demand skill sets at your local businesses?
  • How are you identifying people with those skills in your community?

And maybe – most importantly – What are you doing to be a matchmaker between local employers and prospective employees?

Is there a jobs clearinghouse, a web portal for exchange of job listings and resumes, or training partners in community colleges and elsewhere tailoring programs to meet those high-demand skill sets?

Your businesses need high performing employees to ensure efficiency, quality, customer service, and growth.

Make sure you’re being a matchmaker.

Interested in a site just for BRE professionals? Check out http://brebuzz.com/ 


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