Tag Archives: Food industry

Why I Had To Buy The Crackers

This Foodie Friday we have a tale from the aisles of my local Harris Teeter. For those of you unfamiliar with the chain, it operates over 230 stores and 14 fuel centers in seven states and the District of Columbia. They’re originally from North Carolina and their southern hospitality is the story I’d like to hold up to you (or y’all) today as a best practice for any of us in business.

I do my weekly shopping at the HT, generally on Thursdays (extra 5% discount for us old folks!). I was wandering around the deli section trying to find some crackers that were on sale. An HT employee, whose sole responsibility seemed to be to walk around and to look for confused customers, asked me if I was having trouble finding something. I told her I was and what the missing item was. She walked over to the department manager to inquire and he immediately stopped what he was doing, came over, and told me that he had some more of the items in the back. He encouraged me to keep shopping and return to the deli later while he would go get the items.

No more than 5 minutes later, as I was wandering down an adjacent aisle, up walks the manager, 4 boxes of crackers in hand, one of each flavor. Now, you might not remember this, but I’m fairly fanatical about not eating non-whole grains or sugar or simple carbs. Without looking, I took 2 boxes of the crackers from him, thanked him profusely, and carried on. After he had left, I read the labels. These were not generally the sort of crackers I’d buy. However, he had gone to such effort to get them for me that I felt an obligation to do so.

That, my friends, is the reciprocation tendency in action. That, as you may recall,  is the tendency to want to return the favor when someone helps us or gives us something. I gladly bought two boxes of crackers I’ll probably only serve to guests just because the customer service was so excellent. As an aside, it’s a cultural thing in the store. Someone is constantly available to help you and they do so willingly and immediately. The store also does ongoing customer service surveys.

I’ve written about it before and will continue to do so. Customer service is, by my reckoning, the single most important distinguishing factor for most businesses today. Customers expect convenience and speed when they interact with your company, along with a smile. In this case, I bought something I probably would not have as a way to reward that service. What can you be doing to get your customers to do the same?

Leave a comment

Filed under food, Helpful Hints

Back To The Bar

(Only cropped, no other editing.)

(Photo credit: Wikipedia)

It’s Foodie Friday and this week I’m inspired by something the folks at Bacardi are doing because it’s something every company ought to be doing in some form. In the case of Bacardi, they’ve called it “Back To The Bar” and the reason for what they’re doing is nicely explained by their CEO and reported by MediaPost:

“Back to the Bar is our version of ‘walking the factory floor,’” said Mahesh Madhavan, CEO of Bacardi Limited. “It puts our people in touch with what’s happening in our business in real life and real time — something you can’t truly understand behind a computer screen, sitting through a presentation, or dissecting a spreadsheet.”

What every employee is being encouraged to do is to go hang around bars. In fact, they’re shutting down the company to allow employees to do so. While they’re in those bars, they’re to connect with customers and encourage them to try cocktails made with Bacardi. I imagine they’ll also get a lot of feedback on the product, consumer approaches to drink selection and other information which, as the CEO says, you can’t get behind a computer screen. It’s a fantastic idea.

Think about your own business. First, I hope you’re eating your own dog food – that you’re a regular user of your own product or service. If not, why not? As an example, over the years I’ve worked in sports with a few people who didn’t really watch sports or know a heck of a lot about it. How they got hired baffled me. I also worked with a TV executive who said he didn’t ever watch some very popular shows because he “wasn’t the demo.” I get that but I think if your job entails marketing to a particular target you need to understand the target and that includes their likes and dislikes even if they don’t mirror your own.

Next, Barcardi is getting first-hand feedback. They’re talking to people who are in a relaxed environment, probably a cocktail or two down the road, and the chances of getting uncensored feedback are excellent. It’s not a written survey or a focus group. It’s way better than those. Most importantly, it’s first hand. I have always loved the old United Airlines commercial from the late 1980’s in which Ben, a senior executive whose company lost a long-term client that morning, is handing out airline tickets to his managers and tells them to go visit clients. Ben himself is going “to visit that old friend who fired us this morning.” It’s a spectacular reminder not to lose touch with people. Don’t rely solely on email and telephone. You probably see this issue even in how your own office works if you still work in one. People don’t visit – they communicate via email or Slack or some other messaging service, even with the person in the next cubicle.

People thrive when they connect with other people. Your business thrives when it really connects with customers. When was the last time you went back to the bar?

Leave a comment

Filed under Consulting, food, Helpful Hints

Building A Better Filter

I came across something this past week that I knew immediately would have to be our Foodie Friday topic because in a flash my reaction went from “duh” to “brilliant” to “life-changing.” It is a coffee filter. That’s right: the thing into which you put the coffee as you prepare your morning cup. It actually can remind us a lot about business.

I was visiting my sister and went to make the morning coffee. As I opened up a filter to place it into the conical thing that holds the ground coffee, I saw something on the white paper of the filter that I’d never seen before: lines. That’s right – pre-measured markings to delineate the levels of ground coffee, much as you probably have on the coffee pot itself for water. I literally giggled with glee. No measuring spoon to wash nor losing track of how many scoops I’d counted out. Just hit the same line each day with the water in the pot and the coffee in the filter and get the same brew, no matter how sleepy I was as I made the pot.

What does this have to do with business? A few things. First, coffee filters are commodity items. Not much distinguishes one filter from another and anything which can do so will remove price as the only variable. In this case, I don’t see evidence that these filters even cost any more than those without lines.

Second, this is clearly a change made with the consumer in mind. After all, it must cost a little something extra to print the lines on the filters as well as to implement a step in manufacturing that wasn’t there before. Based on the filters without measure lines, I don’t think anything had ever been printed on them, so this might even have involved purchasing new equipment to provide a customer benefit. It would have been very easy to say let’s charge more to maintain our margins or to forget the “new” product altogether but some smart manager didn’t.

Finally, it shows us that even something as simple as a coffee filter – literally a folded piece of paper – can provide room for innovation and a better product. All that’s required is to keep the focus on customer benefit and to think outside of the box (or inside the filter!). Those are things any of can and should do.

Leave a comment

Filed under food, Helpful Hints