A Quote by Gordon Ramsay
Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'
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Halloween is tomorrow. A group of wine experts has actually come up with a list of the best wines to pair with Halloween candy. They say, "White wine goes great with Skittles, red wine goes great with Twix, and ... we're alcoholics, aren't we?
That's the ultimate gratification in any business situation - do customers buy the product? And do they use it and do they come back and buy more of it?
Motivate them, train them, care about them and make winners out of them. We know if we treat our employees right, they'll treat the customers right. And if customers are treated right, they'll come back.
![J. W. "Bill" Marriott, Jr.](/assets/images/photos/avatars/j-w-"bill"-marriott-jr.webp)
My customers come and go, cycle in and out. They eat others' foods, too. It's cool. They move on, and they come back. My quality, in food and execution, speaks for itself.
Now let you and me buy wine today! Why say we have not the price? My horse spotted with five flowers, My fur-coat worth a thousand pieces of gold, These I will take out, and call my boy To barter them for sweet wine. And with you twain, let me forget The sorrow of ten thousand ages!
Goodbye, master, my dear! Forgive your Sam. He'll come back to this spot when the job's done - if he manages it. And then he'll not leave you again. Rest you quiet till I come; and may no foul creature come anigh you! And if the Lady could hear me and give me one wish, I would wish to come back and find you again. Good bye!
Motivate them, train them, care about them, and make winners out of them... they'll treat the customers right. And if customers are treated right, they'll come back.
I was sitting on my own in a restaurant, when I saw a beautiful woman at another table. I sent her a bottle of the most expensive wine on the menu. She sent me a note:
"I will not touch a drop of this wine unless you can assure me that you have seven inches in your pants." So I wrote back: "Give me the wine. As gorgeous as you are, I'm not cutting off three inches for anyone.
People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook.' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
Customers who have to come back and spend, or customers who just don't want the hassle of leaving - those are the ones who are most worth attracting.
I think a much better use of time and resources is to really focus on your existing users or customers and figure out what changes can you make in the Web site, the service, the product, whatever, to get them to come back more often to generate that repeat business and once you kind of figure out that formula, then when you get new customers the whole thing just kind of grows exponentially.
When a salesperson truly cares about you, trust forms, and you're more likely to buy, come back for repeat business, and refer new customers.
We lived in Colorado, and my parents were outdoorsy mountain people. My father would always say, 'Go out and don't come back until you have something to show me.' Which meant he wanted me to come back with a scraped knee or an injury. When I went out to play, I felt like I'd better get hurt.
Rather than focus on trying to get a lot of customers to market yourself, really focus more on the actual product or service itself and existing users to, like, what would make them happier, what would make them come back more and more times or in our case buy more often.
I’ve come in and out of America for… well, I’ve lived here for 15 years. And I’ve played here for nearly 30 years. On and off. But I’ve always played to my fan base. And I can come and do two or three nights in New York or two or three nights in L.A., and all that. But when I go away, nobody knows I’ve been gone. You know, I don’t get reviewed or anything like that. So that’s why I’ve come back and done a longer time in a smaller place, in New York. It’s always the people who live here that get a chance to know me.
We need not be intimidated by the wine snob because we know that, in the last analysis, he is only putting on a front. He may know more than we do, but how little he knows in comparison with what there is to know Wine, a hobby as fascinating and as human as one can find. One of the most fascinating aspects of the wine-hobby is the extent to which you learn all the time
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