Archive for May, 2006
Paying too much at the pump? Top off at Mary’s Pizza Shack. Pizza shop offers guests a complimentary topping per pizza for showing a gas receipt. Inspired idea. Uninspiring offer
Company wants to trademark pizza scent. Whether it works or not, it got them in the Washington Post.
Youngsters learn the art of pizza making. And Papa Johns franchisee builds [...]
RPM Tactic: Turn your last impression into a lasting impression with a memorable “goodbye.”
In previous posts Art of Saying Goodbye parts 1 & 2, we cited examples from a great R&I article on how fine dining restaurants say goodbye to their customers in ways that build loyalty, frequency and WOMA.
You need not be a fine [...]
Masa, SF, invites departing guests to select gourmet confections from a rolling cart as a parting gift. GM todd stillman says: “People love the cart so much…. It’s a wonderful way to finish.”
Mare, Boston, provides a glass of limoncello, a tart, lemon-flavored liqeur, compliments of the chef. Executive Chef Marisa loca says [...]
RPM tactic: Build frequency and loyalty by saying goodbye.
In the “Ten-Minute Manager’s Guide to Saying Goodbye” in the May 15, 2006 issue of Restaurants & Institutions magazine, freelance writer Virginia Gerst reports on what some restaurants are doing to build repeat business and lasting impressions.
“First impressions are important,” she writes, “but in a service [...]