Founder/CEO @ Tattle | Improvement-Focused CX Partner for Restaurants | 1.7B+ Guest Sentiment Data
"Sloppy." "Messy." If that's what guests say about your food, are you instinctively concerned about the food quality? “When we saw anecdotal feedback that people thought it’s too messy, we took it as something we should change,” said Adam Robin, COO of Virtual Dining Concepts. “But when looking into the Tattle data, that menu item is often associated with high satisfaction.” High satisfaction! I love this point by Adam. How often do restaurants follow their "gut feelings" instead of relying on statistically significant evidence? Anecdotes can be misleading. The true picture only reveals itself when you have vast amounts of guest feedback data that's high-velocity, structured and actionable. And the smartest executives can separate the signal from the noise to make the right decisions for the brand. Check out our interview with Adam below! #restaurants #restaurantoperations #cx
