I was out for brunch in the weekend and we decided to venture further than our local cafés for a new experience…
The café we went to was extremely full. For me, this is always a good sign – lots of people must equal great reputation and good quality food. Right?
After some time and a little confusion with our order our brunch arrived. At first glance my heart sank as did my taste buds. The avocado, which was most of my meal, was brown soft and totally unappealing. When I open avos like this at home I throw them out as they generally taste really awful.
Now you may think, ‘get over it, it’s just an avocado!’ But to me it’s much, much more. Serving brown avo in a café is sending the message “you just don’t care enough.”
It’s also about:
- Customer service – not meeting client expectations
- Quality of the product, or in this case, produce
- Quality control measures and systems – if the avo is like this what about the rest of the kitchen…
- Developing your team to “care” enough about the brand and client experiences
- Personal brand
I’ve seen it before, the ‘brown avocado’ is the start of the dwindling client base which means less customers in the door over time, less money spent on training the team, so lower cost resources, less emphasis on quality food and produce, increased client dissatisfaction.
The slippery slide to the bottom really fast…
Bottom line is, I won’t be going back – with so many places around why would I?
So take a moment to reflect on the quality of your avocado. What would your clients be saying about your product or service experience? Can you afford to serve brown avocado?
Worth thinking about huh?
If you would like some help to get the green back into your avo, contact us.
It’s time to SHIFT you!