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Third Generation Assumes Management Post at Snyder

Snyder earned a Bachelor's of Business Administration degree with a marketing minor from Baylor University and previously worked in the marketing department...

Crawford Promoted to Executive Vice President at Perkins

In this new position, Crawford will assume the control of all daily operational areas including management responsibilities for finance, information services...

The survey results also show increases in free/reduced meal program participation across every grade level since 2005. This fall, as Congress considers the...

Consumers are far more likely to communicate negative experiences with a product or service than positive ones, according to a recent survey by COLLOQUY, a magazine that serves the loyalty marketing industry.

SALT LAKE CITY (September 13, 2012)—Nicholas & Company has promoted three Vice Presidents to Executive Vice Presidents. Dave Robbins, Ed Carr and George...

In the new book “A Century of Restaurants” author Rick Browne points out a number of “truths” shared by restaurants that have enjoyed long-term success.

Retirees over the age of 65 bought an average of 193 meals each at restaurants last year up from 171 in 2009, NPD Group reports, with many seeing dining out as a priority.

Dan Cathy provided a number of surprises during a keynote presentation at the Global Restaurant Leadership Conference. Here's a sampling.

A recent dinner out included one of those accidents that guests and servers dread...the spill. While leaning down to serve my entree, the waiter spilled sauce from the plate in his other hand onto my coat.

Do you have an emotional bond with your customers?

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