#74 - The Devil is in the Details
This week’s episode is all about the details… the little things that we can do to make an impression on our guests. Because even though we have all different kinds of marketing tools at our disposal, word-of-mouth is still the most powerful tool out there. And word-of-mouth is something our guests do for us.
But we can’t leave it all to them… we can’t just serve a great meal and then HOPE they tell their friends and colleagues. No, we have to tip the scales in our direction. Okay, so how do we do that? We give them things to talk about.
Now that begs the question… what kinds of things get talked about?
That's the question I'm going to invite you to answer for yourself. To give you a bit of inspiration, I'm going to share some of my favorite little details from meals I';ve had over the years. Restaurants featured on this episode:
- The French Laundry (Yountville, CA)
- Olmsted (Brooklyn, NY)
- Bestia (Losa Angleles, CA)
- Carmines (New York, NY)
- Le Violon d'Ingres (Paris, FR)
- Frenchette (New York, NY)
- Legacy Records (New York, NY)
- Levain Bakery (New York, NY)
- Fluke (Newport, RI)
- Marc Forgione (New York, NY)
- Lincoln (New York, NY)
...and a few more surprises!
THIS WEEK'S SPONSOR:
The Table Rock QR Menu System (CLICK HERE)
The ONLY Restaurant Budget Template You'll Ever Need - CLICK HERE