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Will You Add? - Think It's Crazy?
Why are there free podcastsPodcasting, unlike other media forms, almost never has charges for services, and the vast majority of feed producers distribute free podcasts. This puts at odds with, say, online radio stations, news sites that offer media to subscribers, or the online music industry general. Even though podcasting has very direct correlations with industries like news and music that have strong business models, podcasting differs. Podcasting does not really have a business model, and hardly
Replace old, tired phrases with these and watch as guests frequent your restaurant:
FIZZLE
- ‘Any questions?'
- ‘Have you decided yet?'
- ‘Ready to order?'
- ‘For here or to-go?'
- ‘No problem' ‘My pleasure.'
- ‘Anything else?'
- ‘You don't want to upsize that, do you?'
SIZZLE
- ‘May I make a few suggestions?'
- ‘If you can't decide, I'd recommend the…'
- ‘Our most popular combo is the…'
- ‘Welcome back—great to see you again!'
- ‘We are featuring two great specials…' <
- ‘Any questions?'
- ‘Have you decided yet?'
- ‘Ready to order?'
- ‘For here or to-go?'
- ‘No problem' ‘My pleasure.'
- ‘Anything else?'
- ‘You don't want to upsize that, do you?'
- ‘May I make a few suggestions?'
- ‘If you can't decide, I'd recommend the…'
- ‘Our most popular combo is the…'
- ‘Welcome back—great to see you again!'
- ‘We are featuring two great specials…' Vintage Postage Stamps
What is your firm’s first reaction to a recession? If you think that you should lie off the seemingly unnecessary staff, stop production, and institute a massive price cut, then think again. These, in fact, are ways to welcome the undesired recession in your business. Instead, consider gearing up and facing the tough times as if they are alternatively an opportunity to step up the success ladder and vanquish your competition. Bad times, if analyzed carefully, can be a tremendous opportunity for your business.
However, if you are training (and the employees are delivering) ‘hospitality,' guests won't allow those functions to go away. Guests today are demanding and like to be in control. If your cashiers or drive-thru attendants are simply spouting robotic, scripted phrases and pushing buttons on a register, many guests would simply prefer to do those functions themselves. Think it's crazy?
Walk into most grocery stores today, and certainly nearly all gas stations, and you can scan your own groceries and pay for them without ever having to interact with a cashier. People don't want to wait in line—they like control of their time. Self-service gas pumps and checkout lines allow that to happen, and the stores to save money.
It would take a short while for guests to become comfortable with ringing up their own transactions at a drive-thru or kiosk, but once they learn, watch out! No longer are cashiers needed. Think it's crazy? A short 6-8 years ago, hardly anyone purchased airline tickets online and now travel agents have nearly been replaced by technology.
Technology has replaced many of the mundane tasks that took us away the guests—inventory, ordering, tracking and so on. What are you doing with that extra time? If you don't want your cashiers and drive-thru attendants replaced by technology, ensure they are adding to the experience of the guest.
Hospitality is the emotional side of the service transaction. It's rare today. Make it a competitive advantage of yours. People pay for value. They want to be pampered and treated fantastic, even if it's a short 30-second transaction at the counter or in the drive-thru lane.
Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.
Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?
Replace old, tired phrases with these and watch as guests frequent your restaurant:
FIZZLE
SIZZLE
Vintage postage stamps may be known as the stamps that are not in circulation at present and therefore cannot be used to send letters or mails through the post. According to some people, vintage stamps are those that are older than some arbitrary year, such as 1960 or 1900. It depends on the postal service history of each country. People that collect postage stamps are known philatelists. They mainly specialize in vintage stamps.Vintage stamps may be referred to in another way as well. They may be called v
Walk into most grocery stores today, and certainly nearly all gas stations, and you can scan your own groceries and pay for them without ever having to interact with a cashier. People don't want to wait in line—they like control of their time. Self-service gas pumps and checkout lines allow that to happen, and the stores to save money.
It would take a short while for guests to become comfortable with ringing up their own transactions at a drive-thru or kiosk, but once they learn, watch out! No longer are cashiers needed. Think it's crazy? A short 6-8 years ago, hardly anyone purchased airline tickets online and now travel agents have nearly been replaced by technology.
Technology has replaced many of the mundane tasks that took us away the guests—inventory, ordering, tracking and so on. What are you doing with that extra time? If you don't want your cashiers and drive-thru attendants replaced by technology, ensure they are adding to the experience of the guest.
Hospitality is the emotional side of the service transaction. It's rare today. Make it a competitive advantage of yours. People pay for value. They want to be pampered and treated fantastic, even if it's a short 30-second transaction at the counter or in the drive-thru lane.
Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.
Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?
Replace old, tired phrases with these and watch as guests frequent your restaurant:
FIZZLE
- ‘Any questions?'
- ‘Have you decided yet?'
- ‘Ready to order?'
- ‘For here or to-go?'
- ‘No problem' ‘My pleasure.'
- ‘Anything else?'
- ‘You don't want to upsize that, do you?'
SIZZLE
- ‘May I make a few suggestions?'
- ‘If you can't decide, I'd recommend the…'
- ‘Our most popular combo is the…'
- ‘Welcome back—great to see you again!'
- ‘We are featuring two great specials…' <
- ‘Any questions?'
- ‘Have you decided yet?'
- ‘Ready to order?'
- ‘For here or to-go?'
- ‘No problem' ‘My pleasure.'
- ‘Anything else?'
- ‘You don't want to upsize that, do you?'
- ‘May I make a few suggestions?'
- ‘If you can't decide, I'd recommend the…'
- ‘Our most popular combo is the…'
- ‘Welcome back—great to see you again!'
- ‘We are featuring two great specials…' <
- ‘Any questions?'
- ‘Have you decided yet?'
- ‘Ready to order?'
- ‘For here or to-go?'
- ‘No problem' ‘My pleasure.'
- ‘Anything else?'
- ‘You don't want to upsize that, do you?'
- ‘May I make a few suggestions?'
- ‘If you can't decide, I'd recommend the…'
- ‘Our most popular combo is the…'
- ‘Welcome back—great to see you again!'
- ‘We are featuring two great specials…' <
- ‘Any questions?'
- ‘Have you decided yet?'
- ‘Ready to order?'
- ‘For here or to-go?'
- ‘No problem' ‘My pleasure.'
- ‘Anything else?'
- ‘You don't want to upsize that, do you?'
- ‘May I make a few suggestions?'
- ‘If you can't decide, I'd recommend the…'
- ‘Our most popular combo is the…'
- ‘Welcome back—great to see you again!'
- ‘We are featuring two great specials…'
- ‘We have two sizes of value meals, which do you prefer?
- Checking back on the meal
- Offering drink refills
- Pre-bus the table (and suggest dessert)
Outsourcing your email operation makes sense.You may be running a business that requires processing many emails, whether it is, Sales emails to and from customers, Query emails to and from customers, other emails required to run the business, processing emails forms a core part of any established business.As volumes increase, it is important to make sure that emails are processed in a timely, professional and cost effective manner. Losing control of your email operation can result in unhappy custom
Hospitality is the emotional side of the service transaction. It's rare today. Make it a competitive advantage of yours. People pay for value. They want to be pampered and treated fantastic, even if it's a short 30-second transaction at the counter or in the drive-thru lane.
Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.
Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?
Replace old, tired phrases with these and watch as guests frequent your restaurant:
FIZZLE
SIZZLE
Have you ever wondered why the people in your team don’t seem as motivated as you do? Or why some people do their jobs with enthusiasm and vigor, and others barely get through the day without taking the frown off their faces?You are not alone. The topic of human motivation has been studied for hundreds of years. So it’s a topic we know a lot about. Unfortunately it’s not often taught to managers as part of their training.There are things you can do to influence how much energy people are willing to
Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?
Replace old, tired phrases with these and watch as guests frequent your restaurant:
FIZZLE
SIZZLE
When you speak in your native language, you don't have to think about the grammar or the words you use. Correct sentences seem to just come to you. Your brain uses sentences you've already seen or heard. If you want to learn to speak the English language fluently, you have to learn it the way you learned your native language, by reading and listening.Reading and listening to the English language will help you develop English language intuition. Learning the English language is all about putting lots of pro
Replace old, tired phrases with these and watch as guests frequent your restaurant:
FIZZLE
SIZZLE
Other Sizzle points':
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