Recent Articles in Customer Service

Member Content If You Ask The Question...Listen To The Answer!
Jul 21, 2010
Member Content The Service Problem, continued... (With Reader Feedback)
Jul 5, 2010
Member Content Wine Service in Restaurants Seems to be an Afterthought.
Jun 24, 2010

Flaws in restaurant wine service are easy to correct.
Member Content Service Tip: Loyalty Goes Both Ways
Jun 24, 2010
We all want our customers to be loyal, right? Shep shares some thoguhts on the two way street to get there.
Member Content Three Ways to Achieve a More Productive Service Staff
Jun 17, 2010
Katrina shares three areas that need constant attention from management in order to allow their service staff to thrive.
Member Content Top Ten Dining Challenges
Jun 11, 2010

A former waiter and current critic exposes ten easily fixable complaints.
Member Content Marketing & Service Tip: Body Share
Apr 8, 2010
It is far easier to keep a customer than to get a new one. Shep reminds you to look for opportunities with your existing customers.
Member Content An Ultimate Customer Experience Challenge - Cruise Lines
Mar 28, 2010
John shares how we can all learn and adapt from the service culture of the cruise lines.
Member Content Service Tip: On Duty While You Are Off Duty
Mar 10, 2010
Shep illustrates a very simple, yet important point about staff (and management) behavior.
Member Content Fully Stock Your "Reputation" Toolbox
Feb 15, 2010
You define what you are through your marketing and delivery on service, product and facility. So, what do you think your reputation is in the marketplace?
Member Content Customer Defection Can be Stopped: 5 Key Factors
Jan 31, 2010
The numbers are daunting. Losing your established customer base can have a dire impact on your business. Matthew shares insights on how new technology can help fight the defection battle.
Member Content What's the Tone of Your Restaurant?
Jan 27, 2010
Dick encourages you to make sure the tone, ambience, mood & atmosphere at your restaurant is what you want it to be and to make sure it stays that way.
Member Content The Way Forward After A Tumultuous Decade
Jan 13, 2010
After being "whacked" the last two years, John believes that the new 2010 value proposition for restaurants is very simple...
Member Content Wake Up -- Your Customer Does All The Work!
Jan 10, 2010
James frames the critical importance of your customers in a different way and challenges you to really think about how you operate your restaurant.
Member Content Three Ways to Exceed Expectations and Turn Customers Into Fans
Jan 6, 2010
Great customer service is not a selling point, it is expected. Product reliability is expected. Competitive price point is expected. So...the big question: Do your customers feel good about you? How are you exceeding your customer's expectations?
Member Content And Sometimes It Rains
Dec 9, 2009
As President and CEO of the Washington Restaurant Association, Anthony Anton sees a lot of restaurants.  While admitting that we're in a downcycle Anton lays out 8 ways you should be proactively thinking about your present and future.
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