Hi Brand Builders!
What a glorious day here in beautiful South Jersey!
Friday was my 8th wedding anniversary and that night we had dinner at the Borgata in Atlantic City. You've probably heard all about the Borgata...how it cost a billion (that's no typo!) dollars to build...how it's changing the casino business in Atlantic City...etc.
A colleague of my husband, Lou, suggested Ombre, one of Borgata's "fine dining" restaurants, and volunteered to make the reservation for us since he works there.
When you go to a restaurant that bills itself as a "fine dining" establishment (or any other business you deal with for that matter) you go into it with a certain mental image of what you're going to experience. That's just something our brain does naturally. It forms a set of expectations based on past experiences, definitions it carries around for certain words, plus the images that it's been exposed to over time, whether those images have been sent out by the specific company or by other businesses in the industry.
We showed up for our big, romantic night on the town and the first breakdown occurred when we had some difficulty finding the place. We ended up going into the wrong restaurant (we read the sign wrong) and had to get pointed in the right direction. That was the first breakdown we experienced that night.
We went down the dimly lit stairwell ("A risk management nightmare," said Lou) and walked to the hostess podium where the next breakdown occurred. "We don't have your reservation," said the hostess. We stood there, feeling awkward, while she did some stuff on the computer but she didn't talk to us or tell us what she was doing. That was another breakdown.
We sat down at a table for two and were faced with paper placemats! PAPER PLACEMATS?! Where do they have paper placemats? At DINERS! That does NOT signal "gourmet" to me. A GIANT breakdown.
The server came over and gave us our menus. They were in a plastic sleeve. Where do menus come in plastic sleeves? In a diner!
Lou forgot his reading glasses so I had to help him read part of the menu. We had to repeat ourselves frequently and ended up getting louder and louder with each exchange. The acoustics were terrible. So much for our romantic dinner.
While we were eating, the conversation was punctuated with the sound of bus staff crumpling up those paper napkins.
Yes, the food was good (I've had better in the Atlantic City area and in other cities). But was it worth the $150 (including tip and without drinks or dessert)? No, I don't think so. I can't say I'd recommend the place to anyone. Most people I know don't want to shout at their dinner companion no matter how good the food is unless they're at a barbecue joint.
So, what lessons are there for us as brand builders? Recognize that people bring expectations and mental images with them. We've got to meet their expectations at a certain level (a gourmet restaurant should have the details of a gourmet restaurant) and then exceed all their expectations for service and product. Your brand is much more than the logo or the physical appearance of the business or product. The brand is defined where it's delivered -- on the front lines with the customer. Service breakdowns are brand breakdowns. Is it cheaper for Borgata to use paper placemats? Of course, but people who go to a gourmet restaurant aren't focused on price, they're focused on the value of the experience.
Each of us as business leaders and brand builders should be focused on delivering the finest experience, the finest product, the finest service. When we cut corners, we end up putting the focus on price rather than the value of what we're providing.
Hope these thoughts help you build your business and bring you a great return on your investment.
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Until next time,
Winnie Anderson