Jeffrey Yarbrough is a self-confessed reformed restaurateur and nightclub owner. Several years ago he switched sides and started Big Ink PR. Most of his clients are restaurants. I like “working” with Jeffrey because he has been in the business and understands all the angles. This morning he sent a newsletter to his clients with tips on how to stay alive in this current economy. Here is just one of his many thoughts:
Box that Up for Me, Would Ya?
Call it part of the ever-changing health craze. Call it the result of a faltering economy. Whether your customer is seeking to whittle her waistline or ration his revenue, more people are asking their waiters to box half their order to go. Any restaurant can dump the dish in a Styrofoam clamshell and call it service, but why not take that extra step? When your customer opens that box tomorrow night for a reheated meal, WOW him with a special surprise. Pile on a little extra rice or twice the taters, make a pretty presentation (garnishes go beyond the initial entree), and throw in a little something extra that won’t break your budget. Make it memorable and you’ll make a loyal customer.
Dishers, let’s help them all out. What else would it take to make you a loyal customer? I say cut the portions and keep the Styrofoam.
