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Other Added - A Tale of Two Restaurants
One of the best things about the 5K business model (a business you start for $5,000 or less) is that it is tailored for people who want to be their own boss, live their lives on their own terms, enjoy their work thoroughly, and still make a tidy profit. Though the popular notion is that you want start a new business because you want to make pots of money, there are thousands of people who are motivated by the flexibility and freedom a small business offers more than financial growth.But if you have ever picked up a book on starting and running a small business, yo
Guest: I will!
In Scene 1, the cashier offers service, which leads to a satisfied guest. That’s okay. But in Scene 2, the cashier offers hospitality, which leads to a loyal guest. That’s better.
All too often, we are guilty of forcing o
Branding has been defined, explained and examined extensively. There are books, articles, publications, seminars, and groups all dedicated to exploring the meaning and use of brand today.Interestingly, with all this wealth of information, some of it developed by the greatest minds in the industry, I still hear "but what is branding?" Considering the multitude of sentences that begin "branding is..." it’s an understandable question. What I believe people are looking for is not another definition, but rather understanding, and an idea of how and why this tool fits i
Cashier (no eye contact with guest): For here or to go?
Guest: Here. I’ll have a Burger Deal #1. [Wow. What a nice greeting.]
Cashier: Okay. What kind of drink?
Guest: Diet cola. [Why don’t they just let me do this myself? The cashier isn’t doing anything but pressing buttons.]
Cashier: Want dessert?
Guest: No thanks. [I don’t even know what they serve for dessert.]
Cashier: $4.29
Guest: Thanks. [For letting me give you my money.]
Scene 2. A quick-serve restaurant, Anywhere, USA.
Cashier (smiling and looking guest in the eye): Welcome! Have you ever been here before?
Guest: Every week!
Cashier (pointing to a countertop mat): Thanks for coming back! So you know about our new Deluxe special?
Guest: No, I don’t. I’ll try one of those.
Cashier: The meals come in two sizes--regular and value-sized. Which do you prefer?
Guest: I’ll try the value-sized.
Cashier: Great choice! We get lots of compliments on it! Your total is $4.99. Have a great meal and let me know if you need anything else.
Guest: I will!
In Scene 1, the cashier offers service, which leads to a satisfied guest. That’s okay. But in Scene 2, the cashier offers hospitality, which leads to a loyal guest. That’s better.
All too often, we are guilty of forcing ou
Wire EDM refers to wire electrical discharge machining. It uses a wire electrode that travels through the conductive work piece. The electrically charged wire is monitored by a Computer Numerically Controlled system or CNC.Wire EDM removes a part of the material from the work piece, by spark erosion. In this process the wire never comes in contact with the work piece. The electrically charged wire leaves a path on the work piece, which is slightly larger than the wire itself.The gap between the wire and the work piece generates high voltage electrical pulse
Cashier: Want dessert?
Guest: No thanks. [I don’t even know what they serve for dessert.]
Cashier: $4.29
Guest: Thanks. [For letting me give you my money.]
Scene 2. A quick-serve restaurant, Anywhere, USA.
Cashier (smiling and looking guest in the eye): Welcome! Have you ever been here before?
Guest: Every week!
Cashier (pointing to a countertop mat): Thanks for coming back! So you know about our new Deluxe special?
Guest: No, I don’t. I’ll try one of those.
Cashier: The meals come in two sizes--regular and value-sized. Which do you prefer?
Guest: I’ll try the value-sized.
Cashier: Great choice! We get lots of compliments on it! Your total is $4.99. Have a great meal and let me know if you need anything else.
Guest: I will!
In Scene 1, the cashier offers service, which leads to a satisfied guest. That’s okay. But in Scene 2, the cashier offers hospitality, which leads to a loyal guest. That’s better.
All too often, we are guilty of forcing o
Headlines play a crucial role in the success of your business. Your subject line must get your prospect interested enough to read your copy! An effective headline, whether in an email, ad or book, will literally force your potential customers to want to learn more.There was a book, for example, titled "The Art of Controversy" which was not selling very well. The author changed the title to "How to Argue Logically". The sales shot up to 30,000. Nothing else was changed in the whole book! This is the power of a good headline!So, how do you go about writing th
Cashier (smiling and looking guest in the eye): Welcome! Have you ever been here before?
Guest: Every week!
Cashier (pointing to a countertop mat): Thanks for coming back! So you know about our new Deluxe special?
Guest: No, I don’t. I’ll try one of those.
Cashier: The meals come in two sizes--regular and value-sized. Which do you prefer?
Guest: I’ll try the value-sized.
Cashier: Great choice! We get lots of compliments on it! Your total is $4.99. Have a great meal and let me know if you need anything else.
Guest: I will!
In Scene 1, the cashier offers service, which leads to a satisfied guest. That’s okay. But in Scene 2, the cashier offers hospitality, which leads to a loyal guest. That’s better.
All too often, we are guilty of forcing o
Meet the new boss -- you.If you're like most of us, you hate your boss even if they're a nice person. At heart we're still rebellious kids with "oppositional defiant disorder" who don't want any surrogate mothers or fathers.And just as most people do eventually become mothers and fathers of their own children, to get rich as a techie you must get over your own rebelliousness and learn to at least be open to becoming the boss over other people.I know it can be hard. I myself have seen at least four people who decided to take voluntary demotions and go
Cashier: The meals come in two sizes--regular and value-sized. Which do you prefer?
Guest: I’ll try the value-sized.
Cashier: Great choice! We get lots of compliments on it! Your total is $4.99. Have a great meal and let me know if you need anything else.
Guest: I will!
In Scene 1, the cashier offers service, which leads to a satisfied guest. That’s okay. But in Scene 2, the cashier offers hospitality, which leads to a loyal guest. That’s better.
All too often, we are guilty of forcing o
Are you currently enrolled in University, but also looking for ways to make extra money? There are many untapped business opportunities available to you, but some are going to be much easier than others. One such money making business that you may consider involves typing the class notes belonging to good students for a small fee, then turning around and selling those well-written notes to students who have missed classes or who are having trouble taking their own notes for another small fee (with the students permission to sell them of course and some commission for the
Guest: I will!
In Scene 1, the cashier offers service, which leads to a satisfied guest. That’s okay. But in Scene 2, the cashier offers hospitality, which leads to a loyal guest. That’s better.
All too often, we are guilty of forcing our cashiers to follow a series of service steps in an effort to standardize our delivery system. To that end, we simply process people through a line. As guests, if we wanted that, we could simply have a terminal where we enter our own order. That idea would be as successful as the failed full-serve restaurants where you had to cook your own steak!
As Bruce Tulgan, founder of Rainmaker Thinking, says, "Do you want your spouse satisfied or loyal?" Therefore, our cashiers need to stop acting like service robots and start providing a better experience. The scenarios above take the same amount of time for the guest but provide a totally different tone for their meal. Consistent performance at this level will enhance the benefit for the guest, distance yourself from the competitors, and drive frequency--the only true way to build long-term sales.
Guests want value. As you know, value equals the benefit received divided by the money spent. How can any other type of restaurant provide a better value for the dollar than a quick-serve with a fairly low check average? All it takes is movi
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