Published October 18, 2017
This article is about the progress that taquerias have made in recent history and identified some of the main changes that have been done in the past 20 years in order to increase customer satisfaction and pleasure. On The Border has taken steps such as carefully looking at menu items and rolling out new items periodically in order to get the best customer feedback. The Chief Marketing Officer of On The Border also believes that simplifying menus and options is the way to go.
- On the Boarder Mexican Grill has achieved 35 years of success by strategically planning their menus and services.
- Smaller, temporary (seasonal) or incremental change is better than sweeping changes as it gives the company time to gauge customer response to new ideas before abandoning old offerings/services.
- The company must continue to be “honest” an identify real areas where improvements can be made if it wants to enjoy another 35 years of success.
“We’ve seen dozens of concepts come and go – from taquerias to corner stores to food trucks and even Mexican fine dining – but it’s the warm genuine hospitality and wide variety of freshly prepared classic Mexican dishes that keeps guests coming back to OTB.”
Read more: http://www.restaurantnews.com/on-the-border-mexican-grill-cantina-celebrates-35-years-of-strategic-success/
(abstract 30UZJB2POHCM5YP47XX9TIIPNS653C 34HJIJKLP5WQ88LG34P7V50EL744VY AS3PNNZEWKAKF)(authorquote 3W31J70BASWD0H6Q7DCGOA51QVGCK4 3M0NZ3JDP1YPDBUQI6XKL3JO9E7Z50 A3IPFNFZJF9B7G)(keypoints 34YWR3PJ28AZQPAHUGYLJ3B2DFZ0XP 3U5JL4WY5K9ICXQB3JQPJQXZ1IL4XA A25KHVQSDKK0A3)
On The Border Mexican Grill & Cantina Celebrates 35 Years of Strategic Success
This article is about the progress that taquerias have made in recent history and identified some of the main changes that have been done in the past 20 years in order to increase customer satisfaction and pleasure. On The Border has taken steps such as carefully looking at menu items and rolling out new items periodically in order to get the best customer feedback. The Chief Marketing Officer of On The Border also believes that simplifying menus and options is the way to go.
Key Takeaways:
“We’ve seen dozens of concepts come and go – from taquerias to corner stores to food trucks and even Mexican fine dining – but it’s the warm genuine hospitality and wide variety of freshly prepared classic Mexican dishes that keeps guests coming back to OTB.”
Read more: http://www.restaurantnews.com/on-the-border-mexican-grill-cantina-celebrates-35-years-of-strategic-success/
Related posts:
Commentary