Archive for the 'R&I' Category
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 [...]