Quickcue partners with Mellow Mushroom to become exclusive provider of host stand technology delivering a truly Mellow experience
Beyond waitlist, text notification and table management Quickcue helps build relationships with guests, something Mellow Mushroom has excelled at for years. The chain has built a loyal following willing to travel great distances just to have a slice of their awesome pie.
CHATTANOOGA, TN - Mellow Mushroom has long been known for awesome pizza, the Beer Club, as well as its “easy-going atmosphere and funky décor”, all providing a uniquely “mellow experience” for guests. In fact, it was their focus on providing an over the top guest experience that prompted Quickcue to contact Mellow Mushroom about using the Quickcue Guest Experience Platform, which includes among other features waitlist, text notification and table management.
“From trivia nights to their live local music Mellow Mushroom works to build great guest-staff connections,” says Quickcue CEO, Bo Ferger. “Mellow Mushroom’s focus on guest experience aligns perfectly with Quickcue’s focus, which is why we are so pleased that they selected Quickcue to manage the front of house experience.”
“One of our core values is providing excellent customer service,” says Mellow Mushroom Director of Operations, David Danowitz. “Mellow fans often will drive 100 miles to get to the nearest location, so we need to deliver a quality product and an awesome guest experience every time. Quickcue has a similar approach, which made partnering with them as the exclusive provider of our host stand technology an easy decision.”
Based in Atlanta, GA, Mellow Mushroom focuses on developing community-based relationships through local ownership, ensuring a quality customer experience and conveying the culture of the brand. Although each new Mellow location has a unique look and feel, displaying the local interests and characteristics of the community, every location stays true to brand vision, great customer service, and using fresh ingredients to create its amazing pizzas.
Quickcue helps build connections by providing front of the house operational tools, developed with the guest relationships in mind. Operationally, Quickcue’s platform helps restaurants manage their waitlist, reservations, guest paging with one-touch text notification, table management, along with servers and sections, while allowing restaurants to create guest profiles that help team members get to know guests and craft the perfect dining experience.
So, the next time you are in the mood to mellow out with some awesome pizza and beer, you may just be getting a text via Quickcue letting you know your experience is about to begin.
Quickcue V.P. of Marketing and Product talks with Casey York of Southern Alpha about the Quickcue Guest Experience Platform during the recent Southland SE Start-up conference.
Allen Corey Joins Quickcue Board of Directors
For Immediate Release
Board of Directors – Bringing Valuable Industry InsightCorey Joins Quickcue
Former President and CEO of Craftworks Restaurants and Breweries, Allen Corey sees bright future for Quickcue.
Chattanooga, Tennessee – Monday, June 24, 2013
Allen Corey, former President and CEO of Craftworks Restaurants and Breweries, has accepted an invitation to join the Board of Directors for Quickcue, LLC. Corey, a well respected member of the hospitality community, brings valuable insight to Quickcue, a growing startup focused on helping restaurants know and serve their guests better.
Corey spent 15 years building the Chattanooga-based Gordon Biersch Brewery Restaurant Group before taking the helm at Craftworks Restaurant and Breweries, which was formed when Gordon Biersch merged with Rock Bottom Restaurants in 2010.
The move to the Board is a natural extension of the relationship Corey has developed with Quickcue. Craftworks was one of the earliest believers in Quickcue’s vision to enhance the dinning experience with guest specific information related to seating, service and food preferences.
“Allen helps change the trajectory of the company,” says Quickcue CEO, Bo Ferger. “His market knowledge and experience will complement an already strong Board and will help fuel Quickcue’s growth over the next 12-18 months.”
“Quickcue is very forward thinking in their approach to the guest experience,” says Corey. “I believe their future is bright. The industry is moving toward a more interactive dinning experience and Quickcue’s Guest Experience Platform will help restaurants deliver that experience in a very personal way. Quickcue could very well be the next big evolution in the guest experience.”
Allen Corey was an initial investor and founder of Big River Breweries, which started in 1993. In 1997, he left his position as partner at Miller & Martin Law Firm in Chattanooga, TN, to become president of Big River Breweries, which became Gordon Biersch Brewery Restaurant Group. Corey holds a B.A. from the University of North Carolina and Juris Doctorate from Vanderbilt University School of Law. He spent 15 years as a practicing attorney, specializing in corporate and securities law before becoming president of Craftworks.
Quickcue, founded in 2011, provides waitlist, reservation, guest text message notification, and table management through its all-in-one iPad-based application. The Chattanooga-based company allows restaurants to better know their guests through in-depth guest profiles that contain seating, service and food preferences.
Quickcue is a Guest Experience Platform that allows restaurants to improve the guest experience by knowing their guests seating, serving and dining preferences.
From managing the waitlist and reservations, sending text notifications to guests, and using table management to more effectively run a service Quickcue provides the operational tools needed for restaurants, while focusing on improving the guest experience at every step in the process.
Quickcue’s multi-device syncing, helps restaurant managers, hosts and the rest of the hospitality team up to date in real-time about which servers are on the floor, which sections are open and closed, as well as available, dirty and reserved tables
Visit quickcue.com to find out more about our amazing all-in-one iPad-based restaurant waitlist, reservation, text notification and table management application.
Customer Service - Guest Experience is Job # 1
It is the basic tenant of business - customer service / guest experience - no matter what you call it - others must call it “GOOD” or better yet “GREAT.” Few businesses succeed if they forget that they are there for the customer, not A customer, “the customer”, better yet “their customer.” People come to your restaurant, store, or place of business for a reason. Mainly because something, maybe something you had nothing to do with, moved them to the point of choosing you. Now you must deliver! Never miss an opportunity to deliver exceptional hospitality.
Every guest’s expectations are different and most customers are easily satisfied with just the basics of customer service, but if you don’t know who your customers are or why they came to do business with you it will be very difficult to keep them coming back.
Such seems to be the case with JC PENNY and their embattled - now former CEO, Ron Johnson.
Johnson changed the customer experience while at Apple with the Apple Store, but seemed to leave some things behind when he moved to JC Penny. Read his comments from a Harvard Business Review blog just days after leaving Apple for the struggling retail store.
CMO.com published an article recently that further explains how Johnson and his efforts at JC Penny may have missed the mark.
Let us use this as a catalyst to move forward and always remember that we are serving “our customers”, people who - at least at the moment - like us and want to do business with us, and their confidence, trust and friendship is ours to win or lose. They extended the first hand of relationship by showing up at our front door - physical or virtual - let us return the favor by making their experience everything they expected it to be and more.
86% of people will pay more for a better customer experience, and 89% will go to a competitor after a bad one.
QSR Magazine writer Amy Sung recently wrote Buzzwords, Defined, an article highlighting the top-five buzzwords in the restaurant industry: Local, Fresh, Natural, Sustainable, and Artisan. You can read the full article on the QSR website, but here are the definitions and some quotes found in the article, along with this writer’s commonsense point-of-view.
Let’s start with some real advice from a regulatory expert.
“There are no federal definitions for sustainable, local, or artisan in regard to use of the terms on food labels,” says Arthur Whitmore, health communications specialist for the Food and Drug Administration. “However, the overarching requirement of federal food-labeling law would apply: Even in the absence of specific regulatory definitions, labels on food products must be truthful and not misleading. The requirement is set forth in Sections 403 (a) and 203 (n) of the Federal Food, Drug and Cosmetic Act.”
Now, on to the definitions and common-sense guidelines.
Local = Food grown or raised in a particular area or neighborhood no more than 400 miles away from the quick-serve unit where it’s served, but usually closer.
The article references items sourced within 400 miles - but really, they need to be closer to home. Local should mean local so, anything more than a 3-4 hour drive and outside of your state is questionable.
Fresh = High-quality foods that are made to order and not altered by processing.
"….consumers’ definition of fresh is food that is not pre-made or mass-produced in a commissary kitchen, then wrapped and stashed until someone buys it.” - Elizabeth Stewart, Marketing Director, Subway, oversees corporate social responsibility efforts for the chain.
Fresh means fresh, don’t use a play on words like “hand-finished, fresh daily,” as I recently heard in a TV commercial, to promote fake-freshness. The true test of freshness is in the taste, and your guests will know.
Natural = Foods existing in or produced by nature and free of man-made, artificial ingredients, including antibiotics and added hormones in animals.
“I’m not aware of a single definition for this,” says Kathy Means, vice president of government relations and public affairs for the Produce Marketing Association (PMA). “It’s one of the areas where caution is urged because many marketers use this term, and without more context or detail, it’s really hard to know what it means.”
When I think natural I think this product does not contain anything that is processed, has been treated with antibiotics or growth hormones and is grown the way grandpa used to grow it. Simple
Sustainable = Food from systems that take care to avoid depletion and damage of the source or the environment.
“For most Americans, the overarching concept of sustainability is too broad to be relevant on a daily basis—it is largely a word created by the industry, not consumers,” says Hartman Group’s David Wright, senior associate at the Bellevue, Washington–based consumer insights firm. “Brands and companies that are best able to tap into this consumer desire for reciprocity—the golden rule of treat others as you would like others to treat you—are more readily equated in the minds of consumers as sustainable.”
Typically people think of sustainable food as food sourced in a socially responsible manner from a socially responsible vendor that does not negatively impact the environment and helps to ensure the continued availability of the resource for future generations.
And finally Artisan = High-quality foods uniquely crafted using traditional methods and processes; often produced in small batches.
The NRA believes artisan is generally a reference to small-batch production of a product. “It can also refer to a traditional recipe or process, like a grandmother’s recipe or a 150-year-old process for cheese making,” says Annika Stensson, spokeswoman for the association.
So, to say something is Artisan means that it is created with TLC by someone who has a true passion for what they are doing and why they are doing it. Although, something may be promoted as “artisan” the true test of this buzzword in the experience of eating it.
Quickcue can also help you better connect with your guest through our unique guest experience platform that allows you to better know and serve your guests. Visit us at www.quickcue.com or follow us on twitter @quickcue.
Either way Quickcue would like to hear your feedback about our waitlist, reservation, text notification and table management software all seamlessly integrated into one beautifully-designed app.
MURTEC Restaurant Adventures - Day One - NOBU
Dinning at NOBU
Highly anticipated, completely satisfying, a little pricey, that sums up the experience, and now for the details.
Eating at Nobu Caesars Palace was an amazing experience. First just finding the place inside of Caesars was an adventure and the concept of a hotel within the palace was very cool. Both hotel and restaurant just opened in February and among its many other unique features, actor Robert De Niro is a part owner. USA Today has great photo gallery of the opening day.
Nobu Caesars Palace is the largest NOBU restaurant in the world,(12,275 sq ft.) and it did not disappoint. As you enter you pass the bar area, which like the entire restaurant is visually stunning. Designed by David Rockwell, founder of the Rockwell Group, Nobu is noticeably out of place in Caesars, and that is by design. Stepping into the hotel/restaurant area you are taken into a ultra modern Japanese experience that makes you forget the swirl of activity happening all around you.
Once at the table you are greeted by, what I will assume is, a Japanese table setting. Unusual at first glance, but like much of Japanese culture nothing more than you need, down to the small, odd-shaped piece of porcelain, that I found out later was a chopstick rest. No forks here.
I started with a water and a Mia Margarita, which had an interesting passion fruit flavor with a delightful bite at the end of each sip.
From there it was on to a delicious California Roll, prepared at the Sushi Bar just steps away. The sushi bar is open 24-hours and had at least seven Sushi Chef’s working at the time we were there.
As I was travelling with a colleague, we each decided to get a different entree. All entrees are served family style. The reason given: so that everyone could sample a variety of foods, flavors and textures.
First out was the Mixed Seafood Toban-Yaki. This was a delectable array of chef’s choice seafood and steamed vegetables prepared on a ceramic plate. Also on the table was the Black Cod Miso, a signature Nobu dish, which melted in your mouth with a light, clean taste and just enough of the miso to accent the flavor of the fish.
All-in-all this was an amazing meal. The atmosphere, although in the midst of Caesars casino, was relaxing and inviting. The wait staff was knowledgable and helpful, not condescending when asked about menu items that were unfamiliar. The food, as detailed above, was outstanding, and not overly filling. The prices are higher than you may typically want to spend on a meal, but its Vegas and it was an experience.
If you are really interested in NOBU this link will take you to additional articles that ran opening week of Nobu in the Las Vegas Sun.