Both restaurants and food companies care about what customers think. Customers don’t necessarily keep track of brands that make their food, but their choices affect both businesses.Restaurants are more likely to worry about pleasing customers right away. They see customers face-to-face and can fix problems quickly, like adding salt or remaking a dish. Food companies take longer to get feedback and can’t fix things as easily.<\/p>\n
I like to think of restaurants in three groups: places I want to go back to, places I would go back to, and places I don\u2019t want to go back to. Everyone feels this way after eating out. <\/span>When you’re responsible for food on store shelves, it’s similar. Customers judge your products, and unlike restaurants, you don’t always get a second chance. A bad experience at a restaurant might mean you and your friends avoid it, but a bad product could make you avoid the entire brand.<\/span><\/p>\n C<\/span>ustomers consider many things when choosing food: taste, price, looks, how it’s served, size, healthfulness, and more. This all adds up in their minds. <\/span>Another difference is that one bad product can hurt sales of other things from the same company. So, when launching a new food item, think about how customers will react and what category it might fall into. And ultimately always keep in mind where do you want your brand to be. Aim to the places \u201cI want to go back to.\u201d Furthermore, my personal experience has taught me that when you go twice to places \u201cyou would go back to\u201d they end up becoming places \u201cyou don\u2019t want to go back to.\u201d<\/p>\n <\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":" Both restaurants and food companies care about what customers think. Customers don’t necessarily keep track of brands that make their food, but their choices affect both businesses.Restaurants are more likely to worry about pleasing customers right away. They see customers face-to-face and can fix problems quickly, like adding salt or remaking a dish. Food companies […]<\/p>\n","protected":false},"author":1,"featured_media":44,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"\n Both restaurants and food companies care about what customers think. Customers don't necessarily keep track of brands that make their food, but their choices affect both businesses.<\/p>\n\n\n\n Restaurants are more likely to worry about pleasing customers right away. They see customers face-to-face and can fix problems quickly, like adding salt or remaking a dish. Food companies take longer to get feedback and can't fix things as easily.<\/p>\n\n\n\n I like to think of restaurants in three groups: places I want to go back to, places I would go back to, and places I don\u2019t want to go back to. Everyone feels this way after eating out.<\/p>\n\n\n\n When you're responsible for food on store shelves, it's similar. Customers judge your products, and unlike restaurants, you don't always get a second chance. A bad experience at a restaurant might mean you and your friends avoid it, but a bad product could make you avoid the entire brand.<\/p>\n\n\n\n Customers consider many things when choosing food: taste, price, looks, how it's served, size, healthfulness, and more. This all adds up in their minds.<\/p>\n\n\n\n Another difference is that one bad product can hurt sales of other things from the same company. So, when launching a new food item, think about how customers will react and what category it might fall into. And ultimately always keep in mind where do you want your brand to be. Aim to the places \u201cI want to go back to.\u201d Furthermore, my personal experience has taught me that when you go twice to places \u201cyou would go back to\u201d they end up becoming places \u201cyou don\u2019t want to go back to.\u201d<\/p>\n","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1,9,11,15],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/posts\/33"}],"collection":[{"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/comments?post=33"}],"version-history":[{"count":5,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/posts\/33\/revisions"}],"predecessor-version":[{"id":45,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/posts\/33\/revisions\/45"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/media\/44"}],"wp:attachment":[{"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/media?parent=33"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/categories?post=33"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/akinin.link\/index.php\/wp-json\/wp\/v2\/tags?post=33"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}