 |
|
|
|
News in Review
Market Reports
Food Quiz
Industry Discussion
|
|
|
Advertisement
|
|
Advertisement
| For information about sponsoring this newsletter, please visit our Marketing Center |
|
|
 |
|
If You Build It, They Will Come - Why REPUTATION Really, Really Matters to Customers - and How to Create a Great One from the Ground Up
By: George Ludwig
Today's troubled economy and frequent news stories about unethical corporations have made having a great reputation a huge selling point. George Ludwig tells you how to create a reputation that customers will reward with their loyalty.
Chicago, IL (October 2008)- Reputation is the new profit center for the 21st century. Think about it. Endless corporate scandals have made cynicism our "default" setting. Customers are just a Google search away from hundreds or even thousands of reviews on a company's service. And we're mired in a sluggish economy that has businesses and consumers cutting costs left and right. If you're not a reputable corporation, your lifespan isn't likely to be long. But no matter how many times you say you're an honest, trustworthy, customer-centered company, the proof is in the proverbial pudding. Reputation is built one person and one customer interaction at a time—and that means everyone in your organization must stay focused on creating a winning reputation.
"Customers have never been more skeptical or suspicious than they are now," says George Ludwig, author of Power Selling: Seven Strategies for Cracking the Sales Code (Kaplan Publishing, ISBN: 0-7931-8571-8, $19.95). "They don't have the time and certainly not the money to waste on a company that doesn't have their best interests at heart. To overcome that skepticism, whether you're a B2B or B2C company, you must have a reputation for being credible and trustworthy. And reputations don't come about by chance, but by design."
That's right. Maintaining a good reputation in an age when disgruntled customers can reach millions with nothing more strenuous than the click of a mouse means making a conscious company-wide effort. Everyone must get in on the act: customer service reps, middle managers, marketing specialists, and more-all must strive to be the very best at their jobs. Collectively, their individual reputations will add up to your corporate one.
Here are a few reputation builders that you should focus on at your company:
Create clear company-wide reputation standards. It's important to have clear guidelines for reputation building so that everyone in your organization is constantly reminded of the kind of reputation they should be building for the company. Ludwig suggests that you have new hires and current employees sign a "World-Class Reputation Credo Contract" that emphasizes trustworthiness—which, in turn, is built on a foundation of three personal principles: service-centricity, character, and competence...
Read More
|
|
If you work just for money, you'll never make it, but if you love what you're doing and you always put the customer first, success will be yours.
Ray Kroc
|
|
|
Advertisement
|
|
 |
|
View updated pricing and information each week on the website for the following food-commodity markets:
|
Beef, Veal & Lamb |
View Detail |
Beef output last week rose 3.5% and was 1.4% more than a year ago. Slaughter ready cattle supplies are anticipated to tighten as the fall progresses which should cause beef output to mostly trend below year ago levels. Beef production during the 4th quarter is forecasted by the USDA to be 3.2% less than 2007. In a normal year this would almost certainly translate to higher beef prices. But beef demand challenges going forward are likely to limit any pending holiday middle meat beef price increases. Prices per pound FOB from USDA.
|
|
Dairy |
View Detail |
August US cheddar cheese exports were 166% or 3.5 million pounds larger than last year. The CME block and barrel markets have moved upward during the past week and are now virtually even with the international cheese market. Thus any further CME cheese market appreciation could be limited. August butter exports were 305% or 20.2 million pounds more than the prior year. The butter market is inflated. History suggests that the butter market may peak shortly and then move lower. Prices per pound, except Class I Cream (hundred weight), from USDA.
|
|
Poultry |
View Detail |
August US chicken exports were 18.8% larger than last year despite considerable declines in trade with Russia (12.6%) and China/Hong Kong (14.9%). If a general world economic slowdown occurs in 2009 it could be bearish for US chicken exports and bullish for US chicken breast prices. Relatively engaging chicken breast prices are persisting and seasonal bias is downward during the fall. However, chicken production cutbacks are anticipated to cause steady to modestly higher chicken breast prices through December. The wing markets are trending higher. Prices USDA, FOB per pound except eggs (dozen).
|
|
Seafood |
View Detail |
US shrimp imports during August were 2.8% less than last year. 2008 US shrimp imports through August were virtually even with 2007. The value of the US dollar, despite appreciating compared to most major currencies, has actually depreciated recently compared to the Japanese Yen. This may temper any boost in US shrimp imports in the coming months. Most shrimp markets typically move lower in the fall. Prices for fresh product, unless noted per pound from Fisheries Market News.
|
|
Pork |
View Detail |
August US pork exports were 62.4% larger than last year although exports to China/ Hong Kong slowed significantly during the month. August US pork exports to China/Hong Kong were roughly 68 million pounds less than June of this year. US pork exports could suffer some in the coming months due to world economic challenges which would be bearish for many of the pork markets. The USDA pork cutout has declined 16% during the past 6 weeks. Prices per pound FOB from USDA.
|
|
Produce |
View Detail |
Iceberg lettuce supplies remain fairly limited due in part to recent cool weather. The primary lettuce harvest area will begin to shift south in California soon which could cause relatively erratic lettuce prices to persist. The Idaho potato harvest is progressing with 76% of the crop reported to be collected which is virtually even with the average for the date. The Idaho potato markets typically settle soon. Fall potato prices may remain well above prior year levels due to a decline in output this year. Prices shipping point unless noted (terminal) FOB from USDA
|
|
Oil and Grains |
View Detail |
The ethanol industry is experiencing significant margin pressure due to the declines in ethanol and crude oil prices. The grain markets remain volatile. Prices per pound (oils) or bushel (grains) FOB from USDA.
|
|
Canned and Frozen Food |
View Detail |
Tomato Products, Canned - The California tomato for processing harvest is winding down. Canned tomato supplies are adequate but the rise in raw product costs are expected to cause inflated canned tomato prices to persist. Price per case (6/10) FOB from Supply and Market Report.
|
Processed Fruits and Vegetables - The major processing season for vegetables will be culminating soon. Relatively elevated processed vegetable prices are projected to persevere deep into 2009 and possibly longer. Prices FOB per case from Supply and Market Report.
|
|
|
|
 |
|
Happy Hour
Community member Sawat writes...
Hey all, long time no talky! I don't know about the rest of you but business is about as lively as Rob Lowe's acting career for me at the moment.
So my brilliant idea is to create a happy hour that caters to the 1000+ people that work directly around me. The problem I'm having is deciding how to go about advertising to said businesses...
Read More
|
Is loving to cook and feed people enough?
Community member NWGirl writes...
Hi all! This is my first post here, and I just have to say that I am so glad to have found this site - what a great resource! Sorry in advance for the length of my post - I have a lot on my mind and trying to organize it all coherently is daunting.
I am looking at buying a small, existing deli, and just wanted to get some feedback from people in the know. The deli is a sandwich and soup shop that also serves a very...
Read More
|
Are all restaurant owners crazy?
Community member PMK writes...
Of course not all are, but I would have to say about 40% are clinically insane, 20% not quite right, 20% just weird and the last 20% you would never guest they own a business that makes you go insane... Then there are the chefs..... ...
Read More
|
|
|
 |
|
My Leaves are Lethally Toxic
My first recorded use was in China on or about 2700 BC. Originally I was used medicinally as a powerful laxative, and a known cure for venereal diseases. I was not until the eighteenth century that my stalks became part of the food supply. As a family we are almost indestructible as a perennial with stalks growing up to 24 inches long. My leaves contain oxalic acid and are lethally toxic if ingested in any quantity. You will find us in frolicking in the fields from late winter to early summer and hothouse grown all year. While our indoor relatives have all the good looks and cleanliness, we've got the flavor. Although I am used as a fruit, I am actually a member of the buckwheat family. Often combined with strawberries or ginger, I'm great in a fruit soup, fruit pie, as a sauce for meats, jams, sorbet, ice-cream, and have even been seen fried or poached. In a pinch I can probably be used in sword fights.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
|
|
| Subscription Information |
To Unsubscribe: Please click
here to unsubscribe from the Foodservice.com Express eNewsletter.
If you've tried to unsubscribe but are still receiving this newsletter, please email our customer support department.
|
|
Welcome to the Foodservice.com Express newsletter, a weekly publication that provides a comprehensive review of the foodservice industry each and every friday.
You are free to share this newsletter with friends and colleagues in any way you see fit. Better yet...have them to subscribe!
If you haven't done so already, be sure to check out another newsletter we recently launched called the Daily Buzz, our daily delivery of restaurant news (that's actually interesting to read!).
Best Regards,
David Smania
Founder, Foodservice.com
|
Foodservice.com
7702 East Doubletree Ranch Rd.
Scottsdale, Arizona 85258
Ph: 623-433-9690
Copyright 1996-2008 Foodservice.com. All rights reserved.
|
| |
|
