Delivering “Service with a Hop”

Delivering “Service with a Hop”

The Green Frog Restaurant sat on Lee Avenue in downtown Waycross, Georgia. The site is now the offices of Byrt Financial Advisors. Their board room sports the bar from the original restaurant; old photos and menus don the walls. But it is the backstory that makes...
Make your customers’ experiences an adventurE

Make your customers’ experiences an adventurE

I have a confession. I almost always go for the “off the beaten path” choice. Tried and true is typically trumped by “I’ve never had that before.”  So, you can imagine my reaction when the waiter seated us and handed us the breakfast menu with the announcement:...
The Fallacy of Too Much

The Fallacy of Too Much

I have a friend who is a big chocolate fan. He would tell me, “There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.” He considers a balanced diet to be a piece of chocolate in both hands. He would love...
Innovation is the New Symbol of Survival

Innovation is the New Symbol of Survival

“What is something new and different your customers would say they have noticed recently?” It was a question I asked the CEO of a medium-sized company. The CEO, known for his impatience and strong personality, launched into a mini-sermon on the virtues of...
Necessity is the Mother of Customer Co-Creation

Necessity is the Mother of Customer Co-Creation

Necessity is the mother of invention. And few things are more necessary to the success of an organization than customers. Leave that thought on the page and we will return to it very shortly. Napoleon knew that a military force was only as successful as the food it...