TITLE

Bite back

AUTHOR(S)
Peterson, Lee
PUB. DATE
November 2007
SOURCE
Progressive Grocer;11/1/2007, Vol. 86 Issue 15, p46
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on recommendations for increasing the likelihood of success for an in-store foodservice operation. Talk to consumers about what kind of customer experience they prefer, and even what kinds of food they want. Make sure to create the right combination of service, dine-in, and grab-and-go. Put the service counter and dining area near the front of the store.
ACCESSION #
27673203

 

Related Articles

  • CUSTOMER SATISFACTION WITH CATERING SERVICES IN LITHUANIA. GRIGALIŪNAITĖ, VIKTORIJA; PILELIENĖ, LINA // Regional Formation & Development Studies;2013, Issue 11, p75 

    Customer satisfaction is considered as key factor determining organization's success in today's competitive market place. The growth of popularity of catering services in Lithuania substantiates the necessity of evaluation of their customer loyalty. Accordingly, the research was provided...

  • PAY IT FORWARD. Pope, Harry W. // Foodservice & Hospitality;Oct2005, Vol. 38 Issue 8, p49 

    Discusses the concept of allowing customers to pay what they think the meal is worth in Great Britain. Brainchild of the concept; Emergence of pay-what-you-like restaurants; Pros and cons of the concept.

  • Customer satisfaction. Schruntek, Walter J. // FoodService Director;06/15/97, Vol. 10 Issue 6, p38 

    Opinion. Focuses on the importance of customer satisfaction in the food service. Reference to a study called the `Branding America'; Factors which affect the results of customer satisfaction achieved; How the customers rate the food which they are served; Impact of the service received on the...

  • Key to repeat customers: Know their wants; meet their needs. Stys, Brian // Nation's Restaurant News;5/19/2003, Vol. 37 Issue 20, p185 

    Comments on the customer knowledge as a key to business success. Resiliency of the food service sector in times of economic crisis; Preservation of a family-oriented business; Escape from the rigors of everyday living.

  • Customer satisfaction: HMR/Takeout. Allen // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p96 

    Describes how the home-meal-replacement (HMR) sector of the United States foodservice industry tries to satisfy customers' demand for main-meal convenience. Delivery of fresh food; Labor allocation and training of staff; Issue of packaging and pricing; Access to food; Competition among...

  • Customer satisfaction: Value. Papiernik // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p112 

    Details the United States foodservice industry's efforts to satisfy consumers' increasing value expectations. Consistency and speed of service; Value for particular occasion; Expectations generally based on individual taste; Attempt to personalize service.

  • Customer satisfaction. Schruntek, Walter J. // FoodService Director;03/15/98, Vol. 11 Issue 3, p42 

    Comments on the surveys which suggest that most foodservice operators do not consider customer satisfaction as one of the biggest challenges and problems facing the sector in 1998. Training and retaining workers as primary concern; Operational headaches as industry priority; Complexity of...

  • Contract corner. O'Dell, Chuck // Nation's Restaurant News;4/29/96, Vol. 30 Issue 17, p23 

    Reports on the customer satisfaction in the foodservice industry in the United States.

  • AND BUILD F/S TRAFFIC: Services beyond food expand the fsd's role.  // FoodService Director;1/15/2004, Vol. 17 Issue 1, p1 

    Focuses on the efforts of food service operators in Cincinnati, Ohio and Chicago, Illinois to meet customer satisfaction. Services made by the operators in meeting customers' needs; Information on the dock3, an independent service provider of Cincinnati Children's Hospital and BP America;...

  • Marketcapsule: What customers expect from f/s.  // FoodService Director;08/15/98, Vol. 11 Issue 8, p6 

    Presents a brief summary of an industry study which states that majority of foodservice operators give importance to nutrition in their customer satisfaction ratings. Percentage of respondents that rank special menu items in customer satisfaction.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics