This collection of franchise news comes to us via BizEngine. Enjoy!
Keeping Your Customers Happy
It can be difficult to focus on individual customer retention efforts when you’re a franchisee, but Entrepreneur.com argues that it should be a primary focus for everyone. The reasons for that are simple enough.
If you wait until your customer has already gone elsewhere to attempt to woo them back, it’s probably way too late. Instead, focus on staying in touch with with your customers through advertising on social networks like Facebook, send frequent—but not too frequent—e-mail marketing messages and just generally be visible and available.
It’s a hell of a lot easier to keep a customer than try to win one back.
Driving Up E-mail Responses For Franchises
How do you get more people to respond to your company’s e-mail marketing efforts? Manta has several methods, all of which are worth clicking through to, but two of the ones that resonate with this English major are creating “killer titles” and sprucing up the text.
Let’s face it: The new generation of consumers has little patience for the dull and the preachy. You can’t indulge in the art of the outright sale often anymore without driving away customers, so having something punchy and valuable in your marketing messages becomes key.
As a franchisee, you’ve likely got the solid set of messages to emphasize, so that’s a good place to start. Tap into those and add your own local, creative spin on it to attract more customers.
From Table To Compost Heap
It’s an open secret in the restaurant business that a significant percentage of the food that goes out on the table goes to waste. Customers with big eyes and small stomachs order more food than they can eat and decline to take half a plate home. That foods has to go somewhere, and too often, it’s been the dump.
That’s slowly changing. In our office’s backyard, there’s one example of a business who has elected to send excess food to be composted, where it can have new life in helping to grow new food:
“The restaurant business is an incredibly wasteful business,” says Peter Egelston, owner of Portsmouth Brewery restaurant in Portsmouth, N.H. “We generally put more food in front of people than they can eat in one sitting. If it’s not going home in a doggie bag, it seems like we should send it where it will have new life.”
As businesses increasingly adopt “green” methods, this kind of thinking is going to come to the forefront. I have to applaud anything that re-uses a generally wasted resource, and if more chain fast-food restaurants get in on the action, you’ll see a lot of compost getting out there.
If you have more tips for us for future editions, let us know in the comments.
Photo credit to kovik at http://www.sxc.hu/photo/911583