Thursday, December 31, 2009
Change is undergoing Moore's Law which doubles knowledge and capacity every cycle. What will the world be like in 2020?
Wednesday, December 30, 2009
SWOT analysis is here to help you analyze your strengths, weakness, opportunities and obstacles.
Scott Thurm's WSJ article
Monday, December 28, 2009
By jumping into the ocean I was declaring that no longer will I allow fear to cut off the flow of abundant and positive energy in my life. No longer will I allow fear to paralyze me. Instead of fear I would trust.
There are two ways to do this, trust and believe it will work or live in the shadows buried under the immeasurable weight of fear. Trust and belief is much more fun and feels a lot better regardless of the outcome.
If happiness is the point, four in five Americans already are on the right track, and that should make all of us more optimistic about the decade to come.
The same logic applies to any business, if those customers who accounted for the majority of your sales no longer frequent, the model needs to change fast.
Sunday, December 27, 2009
John Sviokla offers this model,
The future will be more connected, with more ability for people to share their impressions, stories and advice. In an ever-more crowded information market, the natural tendency will be for those people who lead the tribes to become important influencers. Those who generate great new content will be the market movers. Isn't it time to get involved in this emerging customer service structure now — while there is still time to build a reputation based on "earned media"?
So my questions for you are:
- Are you transparent?
- Do you lead your tribe?
- Have you unlocked the talent latent in your customer base?
Saturday, December 26, 2009
This is a unique time of the year when people gather from across geographies and sectors. Listen to them talk and be alert to excitement or frictions that might uncover new opportunities.
Adam Bryant has an interview with Jeffery Swartz,
A willingness to be exposed, a willingness to acknowledge the personal dimension, a willingness to value the personal dimension — from the beginning, that’s what we’re after. I’m saying that there’s no chance that our company, in a cruddy industry in a world that’s in an L-shaped recession, not a V- or a W-shaped recession, is going to be able to reinvent itself with the speed and ease that it needs to unless we bring more than our intellects to the table.
I’ve got to find people who are comfortable with fuzzy logic, who are comfortable being exposed, who are comfortable being wrong, who don’t value as the first notion, “I got the answer, Boss.”
Q. Sum it up for me.
Tabla is just one of the many restaurants around the country that are feverishly revising their menus. Pounded by the recession, they are hoping that some magic combination of prices, adjectives, fonts, type sizes, ink colors and placement on the page can coax diners into spending a little more money.
“There is constant tinkering going on right now with menus and menu pricing,” said Sheryl E. Kimes, a professor of hospitality management at the Cornell School of Hotel Administration. “A lot of creative things are going on because the restaurants are trying to hold on for dear life to make sure they get through this.”
On New Year's Day Create a 2-page Document that Pulls All This Together:
- The one-page list of all your engagements
- A new area to master
- Business growth intentions for the next six months
- Personal reflections on life
This short doc is a great reference for gong forward. There is something powerful about the simple act of documenting your intentions. In fact, each of these five simple acts is profound in its impact and the synergy of the collection is extraordinary. Time to reflect and listen to your inner wisdom is irreplaceable - you must do it. To achieve an exceptional life, reflection is mandatory. The time when the end of one year meets the beginning of another is perfectly fitted for it.
This work is deep and elemental, with a quiet power. Draw on the natural rhythm of the calendar and use it to your benefit.
So does the economy -- eventually.
Baldwin thinks the downturn bottomed out in August, and he sees the numbers moving in the right direction. But it's still slow. "The period of self-deprivation is behind them," he said of his customers. "The trends are in fact better this holiday season than in recent months. We'd like to see the slope of the line a little steeper."
A line out the door waiting for tables would be nice too.
There is a very fine line between maximizing resources and treating employees like 'cow chips". Guess what folks, in a few years the mistreated, under appreciated employees will watch as your business model flames out big time. Demography is destiny and the economy will recover. The only sustainable business model is recognizing that you are in a relationship with your employees. This is not a one off transaction but an ongoing relationship. Employers need to stop acting like jackasses.
Friday, December 25, 2009
Thursday, December 24, 2009
A visit from St Nicholas
by Clement Clarke Moore
'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there;
The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled down for a long winter's nap,
When out on the lawn there arose such a clatter,
I sprang from the bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow
Gave the lustre of mid-day to objects below,
When, what to my wondering eyes should appear,
But a miniature sleigh, and eight tiny reindeer,
With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name;
"Now, Dasher! now, Dancer! now, Prancer and Vixen!
On, Comet! on Cupid! on, Donder and Blitzen!
To the top of the porch! to the top of the wall!
Now dash away! dash away! dash away all!"
As dry leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky,
So up to the house-top the coursers they flew,
With the sleigh full of toys, and St. Nicholas too.
And then, in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my hand, and was turning around,
Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot;
A bundle of toys he had flung on his back,
And he looked like a peddler just opening his pack.
His eyes -- how they twinkled! his dimples how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
And the beard of his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke it encircled his head like a wreath;
He had a broad face and a little round belly,
That shook, when he laughed like a bowlful of jelly.
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself;
A wink of his eye and a twist of his head,
Soon gave me to know I had nothing to dread;
He spoke not a word, but went straight to his work,
And filled all the stockings; then turned with a jerk,
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose;
He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, ere he drove out of sight,
"Happy Christmas to all, and to all a good-night."
Tuesday, December 22, 2009
"Cognitive activity embedded within social settings may further increase task novelty, interactive problem-solving skills, and motivations to sustain these activities," the authors wrote.
"In addition, these activities are generative in giving meaning and purpose to one's life (volunteering, civic organizations, assisting others), which may make them more rewarding and personally enriching than highly stimulating activities performed alone. As a result, individuals may place more value on these activities beyond their immediate personal benefit and may sustain interest longer."
Monday, December 21, 2009
Sunday, December 20, 2009
Saturday, December 19, 2009
3. Frontiers of Flavor
Thursday, December 17, 2009
Friday, December 11, 2009
Changing Minds' post offers this;
Number 1, I do not care why you are no longer providing the service.
Number 2, Not providing the service is not a sustainable business model.
tapas-style menu, a hotel location and a major focus on the bar scene are hallmarks of restaurants around the country that are best surviving the economic turmoil of the past year. These components are also likely to be the defining traits of the next generation of high-end restaurants, say many leading restaurateurs, and are already being deployed in cities across the country
they used to call this model a neighborhood tavern. Welcome back!
Saturday, December 5, 2009
If your bread is square, and if each side is 4 inches long, you have 16 inches of crust. Cut that bread down the middle, and you get 8 inches of crust-free surface. Cut that same bread diagonally, Calter calculates, and you end up with almost 11 inches of crustless surface. That's a substantial increase.
The number 3 has always been more popular than 4, says Calter, who writes about the intersection of math, art and culture. Three is mother, father and child, he says. Three is the beginning, middle and end. Three is birth, life and death. Without three, there could not be a best — only a good and a better.
Pete Cashmore's top trends for 2010
As they struggle to keep customers and pay the monthly bills, restaurants are swapping food for services like oven-hood cleaning and pest control.
Bartering helps restaurants fill seats, reassuring prospective customers who might be turned off by the sight of a vacant eatery. It also attracts new customers when tradespeople bring friends along, reduces some costs, and helps retain employees who can't scoop tips off empty tables.
Thursday, December 3, 2009
Scramblers, a breakfast diner in Springfield, Mo., got a roommate last June: Andoro's Pizzeria.
The Italian eatery moved into the same restaurant as the bacon-and-eggs joint to keep costs down for both businesses. The arrangement has allowed a new restaurant to open, and an existing one to stay afloat in a tough economy.
The idea is not new, however just like a lot of people are moving back in with family or taking on boarders to help defray the cost this restaurant rented out the night business which was laying fallow. Forget the logistics for a moment and concentrate only on the concept piece. Is this a workable business idea? I think it is, we are not taking about a hot dog stand also serving pizza, salad, and beer. We are talking about two distinct concepts sharing a space, sharing customers, and sharing infrastructure. It can work when dayparts are distinct, however it can also work when it isn't such as lunch in this case. It will not be long before savy entrepruneurs start testing new concepts with the confines of their exisiting ones
Friday, November 27, 2009
"People in this economy are not going out to eat as much, and they are done with fast food," Maish said. "After coming to a class, they can get in their kitchen, sip a glass of wine, attack one of my recipes -- and in a half-hour they can have the same quality meal as if they came into the bistro."
Across the Chicago area, home-cooked meals are becoming more of a necessity as families like Todd's struggle to pay the bills. But the home cooks and professional chefs alike say that necessity can come with a touch of class.
Thursday, November 26, 2009
Wednesday, November 25, 2009
We added—yes, I said ADDED—51 million jobs.
And we lost 57 million jobs.
That is, bizarre as it may seem, in the space of a year there was a churn of over ONE HUNDRED MILLION jobs. (Micro-tizing the math, we didn't "lose a job"—on average, we created 8 jobs and lost 9 jobs for a net of minus 1—and repeated that musical chairs drill enough times to end up 6 million in the hole.)
And this is how it always goes, though typically, thank God, the pluses exceed the minuses.
Five trends she has noticed,
- The widespread daily $5 Latte habit
- Dozens of people sitting in a cafe, all texting on their cel phones but not talking to each other
- Ordinary people having personal trainers
- How busy a restaurant patio is on a warm day, with both men and women (in the 1950s these people would all have 4 kids at home)
Saturday, November 21, 2009
Seth's post offer some kindle to this discussion;
Write it down. Post it on the wall. What would happen if you spent 100% of that amount on each of your next ten new customers? That's more money than you have to spend right now, I know that, but what would happen? Imagine how fast you would grow, how quickly the word would spread.
Imagine if your staff embraced customers as lifetime partners in the business. Actively tried to build a book of business by their service and in doing so grew the restaurant. Imagine that every customer is not a single transaction, but a continual stream of transactions. How do you treat that customer? Why are you not doing that to every customer that walks in the door? This is a cultural discussion, your establishment either treats all their customers as a relationship or it does not.
It is pretty obvious which establishments value the lifetime customer!
Wednesday, November 18, 2009
This type of financing will become the preferential method for investor to undertake risk.
Now, Warren and Goldman want to help too.
Sunday, November 15, 2009
This confirms a tip I've heard before that when doing a presentation you will be more successful if you stand to the left (as you face the audience). Of course then more of what you say will reach the right ear than the left ear.
The explanation is that sound in the right ear goes to the left brain hemisphere, which is used more for verbal communication. The left hemisphere also has been associated with approach behaviour as opposed to the right hemisphere avoidance tendency.
Saturday, November 14, 2009
Saturday, November 7, 2009
Better check those vendors before you sell it to your guests TR's post explains,
Now a team of chemists at McMaster University in Ontario have published a paper in Analytical Chemistry that describes a new biomonitoring technique using treated paper on a stick that can quickly identify trace amounts of pesticides in your chicken soup, or your first early morning cup of joe.
As reported in R&D:
The scientists describe the development of a new paper-based test strip that changes color shades depending on the amount of pesticide present. In laboratory studies using food and beverage samples intentionally contaminated with common pesticides, the test strips accurately identified minute amounts of pesticides. The test strips, which produced results in less than 5 minutes, could be particularly useful in developing countries or remote areas that may lack access to expensive testing equipment and electricity, they note.
Although we presume that we act because of the way we feel, in fact, we often feel because of the way we act. More than a century ago, philosopher and psychologist William James described this phenomenon: “Action seems to follow feeling, but really action and feeling go together; and by regulating the action, which is under the more direct control of the will, we can indirectly regulate the feeling, which is not.” By acting as if you feel a certain way, you induce that emotion in yourself.
I use this strategy on myself. If I feel shy, I act friendly. If I feel irritated, I act lovingly. This is much harder to do than it sounds, but it’s uncannily effective.
Here how to implement this in your business. If your employees want to feel like they are loved and appreciated by your customers, have them act as they already are.
Surviving is succeeding, no doubt about it. Doing the work is better than not doing the work. Waiting for perfect is never as smart as making progress. But, and it's a huge but, you define yourself by the work you do, and perhaps you need to redefine what you're willing to take and where you're looking for it.
Monday, November 2, 2009
There has been a sea change in risk sensitivity; the more self-sufficiency a company demonstrates, the less risky it appears. “Bootstrap it as long as you possibly can to validate your business model and to get some traction,” Mr. Cerullo said. “The more traction you have, the more leverage you are going to have in a valuation negotiation with an angel or private equity investor.”
Saturday, October 31, 2009
Really now who should we believe, the uninformed baker who is on the front lines of this economic malaise or the bright intelligent ivory tower types who tell us that "prosperity is just around the corner and all boats will be lifted by this incredible economic recovery" Always the optimist, I am siding with my friend the baker. It is very scary out there this All Halos Eve.
Seth's quote is interesting because it encapsulates the thought process of the first few moments in any dining or purchasing decision. The purchaser examines the menu offerings while engulfed by the atmosphere that has been created by the entrepreneur. The decision resulting from those moments of contemplation is based in large measure on the thrill of possibility.
Fortunately that was not the case. Apparently no one but me was in a celebratory mood and the traffic count that night was way down. Cheer up I told the manager the recession is over.
To which Tim wrote on his blog:
"Fabulous.You sir are exactly the type of patron that I never want to see at an Alamo Drafthouse ever again. People who continue to talk when the movie has started are impolite, self-absorbed losers who were never taught common decency by their parents. WE DON’T EVER WANT YOU AT THE ALAMO. Please take your business elsewhere for the rest of your life....To our friendly customers, stay vigilant, report talkers and keep our theater safe from the raging hemorrhoids of cinematic society."
This happens all the time inside stores, movie theaters, sporting events, airline flights; an obnoxious customer makes everyone uncomfortable, and everyone in charge is oblivious.
- Ask questions. I would ask open ended, exploratory questions. Who, what, when, where, how, why, etc. Questions that would clarify what she was saying and feeling. Questions that would help me unpack the situation from her perspective. I would stay away from leading questions and statements that pretended to be questions but wouldn't fool anyone, like "You don't actually believe that, do you?"
- Actually listen. I would shut up and hear what she had to say. And I would avoid thinking about anything except what she was saying. I would also try to hear what she wasn't saying but was implying, the desires, fears, and assumptions that were behind what she was saying.
- Repeat and summarize. I would recap what I heard, trying to use the same words she did. I would also summarize what I heard and check with her to see if I understood her correctly. If she told me I didn't get it, I wouldn't ask her to repeat herself because, well, she would and I'd hear the whole thing over again. What I really wanted to know is what I got wrong. So I'd ask her what I missed. Once she told me, I'd repeat that part again and ask her if I got it right this time.
Most importantly, I wouldn't bother to defend our decision until her anger was diffused. And I picked a sign for myself: once she took a deep breath and relaxed her shoulders, I'd make my point.
Wednesday, October 28, 2009
People have less money or are feeling less wealthy in most cases and they are simply not going to tolerate exchanging their few discretionary dollars for a dining experience that does not meet their expectations. The study identifies the percentage that would complain, more problematic for your business are those who feel the experience was sub par and choose not to return. In those cases you have no idea why they did not return. The customer just vanished, and guess what if your business has a trend of vanishing customers, the business will also vanish.
Time to start pumping citrus into the air in your business.
Sunday, October 25, 2009
Which, taken at the flood, leads on to fortune;
Omitted, all the voyage of their life
Is bound in shallows and in miseries.
On such a full sea are we now afloat,
And we must take the current when it serves,
Or lose our ventures.
Have you ever wondered why some restaurant concepts flourish while others flounder? Have you done everything "right" and gotten a less than satisfactory result? Have you had a successful concept, opened your second one and stumbled badly? Well the problem is the finger of instability that permeates all elements of our existence. Actually the scientific term is self organizing criticality.
Mark Buchanan's "Ubiquity" describes the situation in this fashion;
"What counts in the critical state are not complex details but extremely simple underlying features of geometry that control how influences can propagate"
All one can do is their very best, everything else is whether or not their is enough underlying geometry to propagate the business.
Friday, October 23, 2009
– Harriet Beecher Stowe
There is carnage all around you. Some of your friends have shuttered their dreams. Economists are telling you the worst is over however you see people losing their homes in your neighborhood. Against this backdrop you need to create a plan for 2010.
Ivana Taylor has some great questions for your (Plan 2010)
- What is my situation right now?
- What scares you about this?
- Given what you’ve said, what is your default future?
Now take a look at that and decide if that’s right for you. Is this default future ok with you? I’m assuming the answer is probably no. So let’s try this again.
- What’s the situation right now?
- What missing in this situation, that if it were present, would open new possibilities? Is it risk-taking? creativity? passion about the business? Caring for the customer?
- What future is possible now that you’ve brought in the missing ingredient?
Thursday, October 22, 2009
it is ok and even beneficial to learn from mistakes
The table does not work because everyone has the same mindset I used to have. There is an old proverb which escapes now, however the essence is that we age when we close ourselves off from new people and new experiences. When we are tried of trying to be social we become less than we were. Humans are a social animal, we need communal tables, granted we need a little Nudge
Living the dream!
So look for red wines with low iron.
Wednesday, October 21, 2009
Finished foods: Prices for finished consumer foods inched down 0.1 percent in September after
rising 0.4 percent in August. The index for eggs for fresh use, which declined 9.8 percent, led the
decrease in finished consumer food prices.
Too often, a perfect meal is tarnished because the restaurant failed to follow through and close out the guest experience in a congruent fashion. The last memory tends to be the one that has traction.
Sunday, October 11, 2009
Cognitive Dissonance is defined by wiki as,
"is an uncomfortable feeling caused by holding two contradictory ideas simultaneously. The "ideas" or "cognitions" in question may include attitudes and beliefs, the awareness of one's behavior, and facts. The theory of cognitive dissonance proposes that people have a motivational drive to reduce dissonance by changing their attitudes, beliefs, and behaviors, or by justifying or rationalizing their attitudes, beliefs, and behaviors"When you go to a neighborhood diner and the server is exceptional and the bill is $20 you would tip $4 (20%). If you dine at a more upscale establishment and the service is ok, the bill is $40, you would tip $6 (15%). If you go to a fancy restaurant and the service is so-so, the bill is $80, the tip is $8 (10%). In all three cases the server took the order, brought a beverage, soup and an entree. The server in the neighborhood diner worked much harder and made the dining experience more pleasurable, however because of the price points and the whole IRS taxing tips based on a percentage of gross sales etc. the server at the high end steak house receives a higher income. That causes an unfairness in the mind of the customer and makes the higher end dining experience less desireable.
The question is how does a proprietor mitigate the effects of that dissonance on their customers?
Saturday, October 10, 2009
James Surowiecki's article debunks the death of conspicuous consumption.
Are you ready for the return of the customer?
Thursday, October 8, 2009
Transparency in a wired world is a area of the law that is certainly in development. Stay tuned!
Friday, October 2, 2009
High Intent is when everything is about THEM, YOUR CUSTOMER, YOUR PROSPECT, YOUR TARGET.
Low Intent is when everything is about YOU, YOUR NEEDS, YOUR COMMUNITY, YOUR DESIRES.
Raise a glass of cheer to the incredible efforts of Chicago 2016 organization, you did us proud!
Monday, September 21, 2009
An entrepreneur's sole reason for existence is to provide that viable solution.
Thursday, September 3, 2009
Nolan Bushnell's article highlights the battle
Tuesday, September 1, 2009
Sunday, August 30, 2009
The ads of course helps the restaurant defray the cost of the mugs and in a long ago era also created community. Ads are intruding into every aspect of our life so I would like to enjoy my coffee in peace without the additional stimulus.
Wednesday, August 26, 2009
Saturday, August 22, 2009
Mark Brandau's article highlights the bid efforts
Visitor marketing company Concierge Preferred has taken the lead in mobilizing the restaurant community on behalf of Chicago by hosting several events to drum up support, said president Tim O’Malley. By coordinating a dine-around event for the IOC and international press this past spring and a hospitality industry rally set for Sept. 4, Concierge Preferred has tried to strengthen Chicago’s case as a modern, world-class dining destination capable of entertaining the world.
“We’re on the radar already, because the world is talking about us,” O’Malley said. “If we’re chosen, the spotlight is going to be shining brightly on Chicago for the next seven years, and five to 10 years after that.”
Saturday, August 15, 2009
Rosabeth Moss Kanter's piece offers a framework to reach the happy ending.
>>>Tune into the environment. What has changed since you began the initiative? Do the original assumptions hold? Is the need still there?
>>>Check the vision. Does the idea still feel inspiring? Is it big enough to make extra efforts worthwhile?
>>>Test support. Are supporters still enthusiastic about the mission? Will new partners join the initiative?
>>>Examine progress. Have promises been kept and milestones passed? Are there early indicators, tangible demonstrations, that this could succeed? Can the next wave of results sustain supporters and silence critics?
>>>Search for synergies. Can the project work well with other activities? Can it be enhanced by alliances?
Too many No's, and it might be time to cut losses and move on. But if the answers are mostly Yes, it is not over yet. You are still in the middle and still in the game. Renew the dream, regroup to remove roadblocks, surround yourself with supporters who cheer you on, and stick with it. Recognize the struggle of middles, give it some time, and a successful end could be in sight.
Those who master change persist and persevere. They have stamina. They are flexible. They expect obstacles on the road to success and celebrate each milestone. They keep arguing for what matters. And who knows what might happen? Persistence could keep innovations alive, convince companies to avoid draconian cuts, influence hiring managers to take a second look, or even persuade local politicians to save the city zoo.
Seth Godin explores this middle discussion brilliantly in his book "the dip"
They say that leftover coffee grounds leave patterns, foretelling a thing or two about your future...
...Drink a cup of Turkish coffee, leaving a layer of coffee grounds at the bottom. Put your saucer on top and flip over the cup. Let it sit for a bit and then remove the cup, handing it over to your chosen "seer."
Don't peek -- it affects the reading. And choose a "seer" with a healthy imagination.
Tuesday, August 11, 2009
The ubiquitous 750-milliliter glass wine bottle is starting to get competition from a plastic upstart.
The bottles carry a "use by" date -- plastic doesn't provide quite the same seal as glass -- and as such aren't likely to find their way into the cellars of serious wine enthusiasts.
For those who aren't as picky, however, the wine is likely to cost less. And oenophiles say that for wine that hasn't, er, expired, the taste will be the same.
"The wine doesn't know what package it is in," said W.R. Tish, a wine educator who writes a blog called Wine Skewer. "It tastes the same whether it is in a plastic bottle, a plastic bladder inside a box, or a glass."
Oblivious to . . . you and the notion that you might briefly need a place to sit.
We've wondered, how do restaurants make money on these cyber squatters? Now there's an answer, courtesy of The Wall Street Journal: Many don't. At least, not enough money.
Some restaurateurs in the Big Apple are crabby about this. They say the customers plant themselves in the primo seats of their establishments to freeload off the wireless service. Some patrons appear with a tea bag for a free hot water refill, the paper reports, or "quietly unwrap homemade sandwiches."
Before wi-fi it was books and magazines. Before that it was parchment and scrolls. How long should you allow a person who buys a small coffee to linger at a primo window seat that you are paying $50 a square foot for?
Wednesday, August 5, 2009
Sunday, August 2, 2009
If more than one customer requires an explanation on the pricing on your sign, be it at a summer festival or in the restaurant, change it. The lasting memory of a customer transaction will not be happy if a customer thinks they are paying $4.00 for a large blended iced coffee when the price is actually $5.75. Case in point, a vendor had sign in large letters Iced Coffee sm - $3.00, large -$4.00, jumbo $5.75 on the right side of the board. The left side of the board read Smoothies and Blended Iced Coffee and listed the flavors. At the bottom in small print sm- $4.00, large $5.75, jumbo $8.00. Looking at the board I thought, a large blended iced coffee was $4.00 and was all set to order one. The customer in front of me had the same reaction. She ordered a large blended iced coffee thinking it was $4.00. When the clerk ask for $5.75 she pointed to the sign and said "it says $4.00", the clerk explained "that the iced coffee is $4.00, the blended iced coffee is $5.75 and I can put that in a small cup for you." Guess what, the clerk made that customer fell like "Cow Chips". Making customers feel bad about purchasing from you is not a sustainable business model. Yes you got the extra $1.75 in sales, however the future value of that customer is now ZERO, Zilch, Zip, Nada.
The sign was creating confusion which creates bad feelings. No business exists to create bad feelings. Fix your sign. This vendor is also another example of brand minefield issues because of the ambiguos pricing.
Hold on there Bunky, you might be great at running a restaurant however that does not mean you will be great at participating in summer festivals. Your participation in any summer festival or let us expand that, your participation in any channel needs to be coordinated with your brand. I have been attending quite a few of these summer festivals and have witnessed some horrible presentations from really good restaurants. The image you present at these festivals needs some thought. Too often restaurnats just slap up the tent and get at it. Wrong, wrong, wrong. This callous behavior creates a minefield for your brand to disintegrate completely. Not only will your introduction to new audience not be fruitful, but your old friends will start to rethink their high regard for your hospitality skills.
Friday, July 31, 2009
Trite as it sounds, true self-starters have the tenacity and resilience to keep fighting. A store of aggression helps. As Nietzsche observed: "He who has a why to live can bear almost any how."
Victims have external factors that explains events in their entirety.
Which are you Player or Victim?
The first smell is of citrus; grapefruit, to be exact. The next is a floral note that those more expert than I identify as rose petals, and finally there is a hint of green tobacco. It has a fresh, clean aroma that is matched by my first sip, which reveals more citrus, traces of soft vanilla, caramel and even a little smoke.
This whisky in question is The Glenfiddich 50 Year Old
Saturday, July 25, 2009
...Good customer service can help differentiate you only if it is a gateway to building relationships with customers. Customer relationships differentiate you from the competition in a way that customer service (or products) never can.
Friday, July 17, 2009
Thursday, July 16, 2009
The idea is to give products a simple, standard rating that allows shoppers at a glance to determine how sustainable a product is, akin to a nutritional label on food.
Tuesday, July 14, 2009
Susan Cosier's article examines a study about the link between caffeine and hallucinations
Have you ever heard a song when none was playing, clearly seen someone’s face when no one was there or felt the presence of a person, only to turn around to an empty room? If you’ve consumed a lot of caffeine—the equivalent to seven cups of coffee—you are three times more likely to hear voices than if you had kept your caffeine intake to less than a cup of coffee, according to psychologists at the University of Durham in England. Their recent study shows that overingesting the stimulant slightly increases your risk of experiencing other hallucinations as well.
Caffeine heightens the physiological effects of stress, lead author Simon Jones says. When someone feels anxiety, the body releases the hormone cortisol, and when people drink plenty of caffeine-infused tea, coffee or soda, their body produces more of the hormone when they encounter stressful events. Researchers have proposed that cortisol may trigger or exaggerate psychotic experiences by increasing the amount of the neurotransmitter dopamine flowing into the brain’s limbic areas, evolutionarily ancient regions involved in emotion, memory and behavior.
Monday, July 13, 2009
Friday, July 10, 2009
"It adds to the evidence piling up that caloric restriction, independent of thinness, is a healthy way to stay alive and healthy longer," said Susan Roberts of the Human Nutrition Research Center on Aging at Tufts University, who wasn't involved in the study. "Less diseases in old age has to be something most everyone wants."
The question is simple, "can a sustainable business model be built around smaller portions?" The assertion of the health benefits has been common knowledge for some time. If fact during the study period, the American diet and the restaurant industry has been enamored with the "go large' mentality that is in direct contrast to the findings of the study.
Monday, July 6, 2009
What is perfection? Can you boil cabbage to perfection? We want a stove with a "perfection" setting.
Having a German tourist say she liked your chicken salad does not make it world-famous.