Start the New Year assessing the unique needs of your business. Millions of people this New Years’ Eve will make a resolution to improve their personal lives. If you think about it, your personal life runs smoother when your professional life is in order.
More often than not, people want to talk. In customer service, and especially in the restaurant industry, it is really important to be able to talk. Actually, you better be able to do more than just talk. You better be able to communicate.
Isn’t it amazing in this day in age, when everything has become automated, that we actually stammer our words when a human being answers the telephone at any corporation or place of business we call? I was ready to push a button. What do I do? What will I say?
Being truly successful with your companies marketing is to realize that great customer service is the sum total of all your marketing efforts. Customer service is the most concentrated, seen and judged area of all your marketing, but oh so challenging to execute efficiently and effectively.
Living in this wireless world we have become a society that is relentlessly bombarded with lightning-fast transactions, information, statistics, probability, forecasts, diagnoses, updates, facts, “tweets” and “likes”. In other words, we suffer from “mental overload.”
If you think about it, small plates make a lot of sense. This refreshing approach to dining provides for an exciting, valuable, and diverse experience. Restaurateurs, menu planners, and chefs want diners to understand that this is much more than just serving a plate of food.
Trending is a recent development or “trend” if you will. Trending is a tool utilized by the masses to identify what is super hot, exciting, new and happening. One could say small plates are trending right now, especially in the restaurant industry.
According to the University of Kentucky College of Agriculture, Agritourism is one of the fastest-growing segments of the agriculture industry. This growth can be attributed in part to the increasing interest in buying and eating locally grown products.
We volunteer our expertise and services as a result of a natural disaster. Often times when we are able to act as a group and not just as individuals, we make more of an impact and the intended results of our actions have much more of a presence.
Farm-to-table (or farm-to-fork) refers to, in the food safety field, the stages of the production of food: harvesting, storage, processing, packaging, sales, and consumption. Farm-to-table also refers to producing food locally and delivering that food to consumers.
