TAT-TALK SERIES
How To Drive Sales Using Guest Feedback
July 26, 2023 – 10am PT | 12pm CT | 1pm ET
Hear from Red O Restaurants on how the marketing, operations, and guest services teams use guest feedback to directly drive revenue.
Guest feedback shouldn’t be a source of complaints and negativity. When used correctly, it’s a powerful driving force for restaurant sales.
From weekly operations meetings on guest feedback, to pinpointing the reasons behind repeat visits, Red O has mastered the art of staying in tune with your customers.
Hear from Corry Reid, Head of Marketing at Red O, about how this fine-mexican dining concept in Southern California uses Tattle to consistently exceeds guest expectations by:
- Using guest surveys to hold service teams accountable
- Innovating on menu items to drive up visit frequency
- Setting clear objectives for location-level teams
- Building a unique, branded guest experience across all units
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Want to see how to manage guest feedback on Tattle?
“Tattle continues to be a critical tool for us as we proactively set and validate new objectives. It provides us an avenue to get us direct guest feedback, even as that’s been redirected away from the dine-in experience to 100% drive thru, take-out, and delivery."
John Lucas
VP of Operations, Farmer Boys
“Tattle has become our center of gravity. Without Tattle, tracking performance, improvement, and positioning the guest experience as a cultural cornerstone of our business would be nearly impossible. We love our Tattle team.”
Alicia Alfi
SM of Strategy & Analytics, MOD Pizza
"We use Tattle as the early warning detection system of problems. What’s great about Tattle is that it gives you the when, where, what [of each feedback submission], which is the level of details you don’t find on Google or Yelp."
Jim Bitticks
President and COO, Dave's Hot Chicken
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