IN 2000: Avg. employee revenues down, payrolls rising
- Match chassis with job. Weber, Rick // Trailer / Body Builders;Apr2012, Vol. 53 Issue 6, p29
The article discusses the need to know the kind of truck to work for a certain application by matching the chassis to application results. It states that proper matching results to increased productivity, reduced expenses and customer satisfaction. It mentions possible problems of the chassis...
- Foodservice 201: Intermediate Insights. // Convenience Store News;Sep2012, Vol. 48 Issue 12, p88
The article offers suggestions on how intermediate operators create excitement and drive volume. It suggests considering creating signature items that fill some marketplace gap, and remembering to stay on top of the costs, including supply costs, equipment and labor. It is important to avoid...
- Ensuring customer satisfaction is met. GRAY, ANDY // Fairfield County Business Journal;11/3/2014, Vol. 50 Issue 44, p9
The article provides an answer to the question of how to provide better control on employee productivity to ensure customer satisfaction.
- DO MORE THAN JUST SATISFY YOUR CUSTOMER--PROFITABLY DELIGHT THEM. Mather, Hal F. // Industrial Management;Mar/Apr93, Vol. 35 Issue 2, p10
Focuses on the value of differentiation among competitors to satisfy customer needs. Reduction of labor costs; Management of offshore businesses; Factors influencing the availability or delivery of product and services.
- 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...