The Top 3 Customer Service and Selling Skills for Service Brand Success
A great customer experience is always important, but when the transaction is essentially taking an order (restaurants) versus handling a more complex service inquiry, new and different skills are needed.
Bottom line: Creating business in a service brand requires both great customer service and selling skills.
Based on the data from analyzing phone calls from dozens of national franchised brands at ServiceScore, we've compiled the top three customer service and selling skills. Together, these build the winning approach for multi-unit franchisees of foodservice brands to drive a faster runway to success with service brands by leveraging their organization's core competencies in customer service and layering in key selling skills.
Location-Based Mobile Advertising: A Guide for Restaurants
A visit to a restaurant almost always means a sale. That's why driving people into your physical locations is so valuable. Luckily that's easier today with mobile advertising and restaurant owners should consider embracing this modern technology to market their business effectively.
One of the most personal forms of mobile marketing, targeting based on location, has two main strategies every restaurant owner should be aware of.
Hospitality Is The Kingdom Of Sensory Marketing
Sensory marketing is an essential tool to increase the profitability of the international hospitality industry.
To understand why, you have to look at the process through which sensory marketing happens. The first step is to create a sensation in the product or service being offered. This sensation, perceived through our senses, creates an inner emotion. This emotion is pleasantly remembered and becomes a lived experience. In turn, this satisfying experience becomes a mechanism of strong customer retention, which transforms a client into a loyal customer. And only the loyal customer is a truly profitable customer.
Increasing your online sales
"Online grocery and food sales took the world by storm in the past year, forcing the industry to transform the way it interacts with its customers," CPMA said in a statement. The featured panel examined "the opportunities for online growth, marketing in a virtual world and what online sales mean for the future of brick-and-mortar retail,""
Cathy Tostenson, vice president, marketing and menu development for White Spot Hospitality said that as the pandemic exploded, Tostenson and her White Spot staff, working from their homes, drew the immediate decision to simplify menus and operations. White Spot countered the loss of dine-in business by offering free delivery for several weeks.
Doing Rounds of The Kitchen Table
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