Becoming a customer again

An important reflection on James Hoffmann’s coffee blog.  About what is happening with your products when you are in a rush.

If there is one thing that people behind bars and counters are guilty of it is forgetting what it is like to be a customer. They develop and “us vs. them” mentality with their own customer base.

To give an example of this in effect I want to talk about how many businesses react to having a fairly large queue. As they try and produce more drinks quickly things tend to go downhill – shot times start to drop, drink quality slides and overall service isn’t what it needs to be. To them the most important part of your experience is that you don’t queue for too long.

Now if they only put themselves at the back of their own queue. If they waited with everyone else until they got to the front and then you asked them: Would you like me to rush your drink or would you rather I did it properly? Which of these would justify the time you spent waiting? Which would encourage you to come tomorrow and wait in the queue again?

Rushing out drinks just doesn’t make sense. Why expose the most possible people to anything other than your best possible product? Cutting corners when you are busy is simply unacceptable if you are planning on building a loyal customer base.

Going back to being in your own queue – what was it like to walk in and order? Was it obvious where to go? Whilst you were queuing were there things to tempt you? Were questions answered before you had to ask them? I know this is blindingly obvious stuff – yet countless businesses don’t get customer flow right, or merchandising and upselling.

This is hardly new thinking. In just about every episode of “Ramsay’s Kitchen Nightmares” Gordon makes the restaurateurs have a meal in their own restaurant and the experience is often shocking and deeply revelatory.

I can’t urge cafe owners enough to take 10 minutes out from behind the bar, and go and stand in the queue and experience what their customers experience every day. How long did it take for someone to acknowledge you? Are staff asking the right questions?

Would you visit every day if you didn’t own the place?

This is something I’m questioning on my business. After the 3 months I’m open now, you develop some kind of a system that you use to run the business. And the difficulty in it is to rate the quality of this system. You have feedback of clients and your own idea’s but it stays very difficult to keep a clear view of it.

So going back to the customer again is a very good method I think.

About these ads

4 Responses to “Becoming a customer again”


  1. 1 Tim Styles januari 2, 2009 om 7:27 pm

    I will personally inspect the quality of your cafe, for the very reasonable fee of flights and accommodation.

    • 2 Jens Oris januari 2, 2009 om 9:54 pm

      I will definitely think about it, when I’m having some more experience. This is the third month I’m open so still a lot to learn. But when your in town don’t hesitate to jump by!

  2. 3 rob januari 2, 2009 om 8:57 pm

    tomorrow i’ll send over an expert from down under.
    will this keep you focused? I hope so. :-)


Geef een reactie

Vul je gegevens in of klik op een icoon om in te loggen.

WordPress.com logo

Je reageert onder je WordPress.com account. Log uit / Bijwerken )

Twitter-afbeelding

Je reageert onder je Twitter account. Log uit / Bijwerken )

Facebook foto

Je reageert onder je Facebook account. Log uit / Bijwerken )

Google+ photo

Je reageert onder je Google+ account. Log uit / Bijwerken )

Verbinden met %s




WhAT?

This is the BAR CHOQ blog.

You can visit us in real life at:

BAR CHOQ
Minderbroedersrui 64
2000 Antwerpen

Or virtualy (for you facebook addicts) at "Other places"

Tweet tweet

Oeps: Twitter reageert niet. Wacht svp een paar minuten en ververs deze pagina.


Volg

Ontvang elk nieuw bericht direct in je inbox.

%d bloggers op de volgende wijze: