Tag Archives: Strategic management

Let Me Call You Back

One thing I deal with constantly these days is getting people on the telephone. I will often make 20 calls in an hour or two and only get a few people – all of whom have requested that someone call them – to answer the phone. Sometimes when I reach them they’re at work or driving and they ask if they can call me back. They hardly ever do, even when we set up a specific time. They don’t call me so I’ll call them at the appointed hour. They rarely answer.

It sounds awful, right? They claim to want information about new opportunities yet they won’t answer when opportunity comes knocking. My question to you concerns your business doing the same thing. No, not having customers hang up on you, but the opposite. Are you hanging up on them?

When was the last time you looked at your inbound customer service metrics? Do you even have such things? Research shows that consumers value efficient service and knowledgeable staff when they call a business. They find being kept on hold, rude service, and automated phone menus frustrating. You can measure on-hold time and you can test the customer service reps to be sure they’re knowledgeable and personable.  You can check when call volume peaks and schedule more reps during that time.

One thing I’ve come to like quite a bit is the “let me call you back” option when there is going to be an on-hold time of more than a few minutes. You know what I mean – “press 5 to get a call back when there is an available representative or press 6 to schedule a time to be called back.” That’s customer-friendly and shows them that you respect their time and have empathy for their problem. When I hear “your call is important to us,” I always think “if it’s so damn important, why aren’t you answering?” Calling back shows it really is important.

It’s the little things we do in business that say a lot about how we run our firms. What messages are you sending? Are they the kind that will get customers to return?

Leave a comment

Filed under Consulting, Helpful Hints

The Buffet Bill

Happy Foodie Friday and a Happy Easter and a Zissen Pesach to those of you who celebrate one or the other (or both!). I spent much of this week in Las Vegas, one of this country’s great food cities. I know – how can I say that about a town that’s built pretty much just to separate you from your money? Well, you gotta eat in between all of that spending and it seems as if every big name chef has a place in Vegas. There is also an awful lot of great local places too.

While the food is very good at most places in town, it’s pretty expensive. Obviously, the high-end, big-name chef places are pricey but even some of the small local joints I patronized ended up costing quite a bit of change. While I realize that the prices I pay in my little North Carolina town aren’t “big city”, I’m quite used to NYC pricing since that’s what I paid my entire life. The prices in Vegas are beyond that when you total up all of the ala carte items you order.

One thing that’s a real tradition is the Vegas buffet. Every hotel has one and there are many stand-alone buffets in town as well. They’re not inexpensive either. The one at my hotel was $31 including the tip. Yes, even bottomless mimosas! As I was running through the massive food service area (for the third time), I realized that I’m very much a buffet guy and I think most consumers are too.

What I mean by that is that we seem to be living in an age where everything is ala carte. Your airline ticket may be your protein, but you might want some veggies (an assigned seat), a salad (a checked bag), and a starch (fuel surcharges, booking fees, etc.) which will make up the real cost of your meal.  Sure, your hotel room is $139/night, but the “resort fees” and fees for things like having a safe in your room or built-in tips for the housekeeper can inflate your bill quite a bit.

Everyone complains about what most ticket services tack on to the base price of a concert ticket. Look at your cable or telephone bill and I’m sure you can find quite a bit of dough you’re being charged that takes your monthly tab beyond the advertised price that drew you in as a customer in the first place. I’m a buffet-pricing guy. Tell me the entire price upfront and let me decide. Sure, the lower price might get me in the door once, but the anger I feel when I see the final bill will assure that I won’t be back.

You might be fine with ala carte pricing. In theory, I am too because why pay for something you won’t use? The problem is that you really don’t have the option. When an airline charges you for carry-on bags or for checked bags, there is no “option” unless it’s a day trip without luggage. You’re paying the fee. why not include it in the price?

Enjoy your buffet this weekend!

Leave a comment

Filed under food, Helpful Hints, Reality checks

Overdoing It

It’s Foodie Friday and I’ve come to the conclusion that we’ve all lost our collective minds, at least with respect to some of the food trends I see out there. Everywhere one looks you see food that seems to echo one of the favorite phrases from my youth:

Anything worth doing is worth overdoing!

Let me give you a few examples. The dozens of flavors of Oreos, ranging from candy corn to Swedish fish to watermelon, and hot chicken wing and wasabi Oreos have hit stores in China. Buffalo Fried Cornish Hens. Kimchi Salsa. Jerk Chicken Pizza. All the different flavors of chips (because who doesn’t want a chip that tastes like a lobster roll?), and of course, Strawberry Lemonade Beer. Now I’ll admit that I actually liked a cucumber beer that I had last summer but at some point, don’t we need to draw a line? It’s bad enough that most people drink “coffee” that’s flavored with everything from hazelnuts to birthday cake. It may be a lovely morning pick me up but it’s not coffee.

This kind of thinking is how we got some of the great food fails. Bacon soda. Coca-Cola Blak. Orbitz Drink. It’s instructional no matter what business you’re in. Let’s say you make a pain-relieving cream and you say to yourself “Hey! We can fix the pain in other ways!” Voila! Ben-Gay Aspirin. Maybe you own the women’s magazine market and think “hmm…women eat yogurt, maybe while they’re reading. Let’s make yogurt!” Cosmopolitan Yogurt was off the shelves in 18 months. Coors Spring Water? No thanks. Each is an example of overdoing something that not only is worth doing but is something you’re doing quite well. Right up until you decided to do more.

There are some things you can’t overdo. Great customer service. Being grateful to customers, vendors, partners, and staff. Taking most good products and blurring that goodness with too many things that too few people want isn’t helping. Don’t overdo it!

Leave a comment

Filed under food, Helpful Hints