It’s all in the Details (Part 1)…

What we’ve found over the last 15 years is that our customers thrive on, and are often overwhelmed by, the details. It’s all of the little things that are tied to catered events or dining experiences that can make our users’ jobs chaotic. From last minute reservation cancellations to unexpected walk-ins, Mr. Smith’s wine preference for his anniversary dinner to a frantic bride’s third menu change in two weeks –  all of these things are important, and when missed or misplaced, can throw everything out of sync.

It’s managing the details, no matter how small, that make our customers successful. By simply paying attention to the minutia, they raise the bar of guest service, manage their operations more successfully and consistently generate revenue.

When new customers call, it’s usually because they are drowning in Post-it Notes and file folders, lost in a sea of scratched up and wrinkled reservation book pages, or simply tired of bouncing between three or four computer programs to get one report printed. They’ve thrown up their hands in defeat and are demanding a better way to do business.

And we know that, as a true solutions provider, we can’t make sweeping generalizations about that individual’s business. We can’t assume they follow the same processes as other restaurants or venues, subscribe to similar business models as industry peers, or service the same types of guests as a local counterpart. We must treat them as individuals and pay attention to the details they share – the very same, very specific details they pay attention to every single day.

But that’s just the beginning. Once we talk with them and learn more about their needs, it’s time to share how our software can help them more successfully manage those details…