Pro: Stand Out from the CrowdĪ customer loyalty program can spread awareness of your brand and help potential customers differentiate between you and your competitors. However, if you maintain your customer loyalty program properly and pay close attention to your customers’ spending habits, the benefits of loyalty programs are endless. Your program will need adjusting and tweaking as your customers’ needs change, and it may take a few attempts before you settle into an appropriate loyalty program strategy that allows your customers to reap rewards while still remaining profitable for you. Con: Some Maintenance is RequiredĪs with anything worth doing, an effective loyalty program requires a certain level of attention and regular maintenance. In a nutshell, it provides you with a way to make your customers feel valued and reward them for their continued support. One of the prime benefits of loyalty programs is that they allow you to offer your customers discounts on future products and exclusive offers that other customers don’t have access to. If you offer a customer a reason to come back, you have the beginnings of a sustainable business model. Since their conception back in the early 18th Century, the main motivation behind customer loyalty programs has been customer retention. Here are some pros and cons of loyalty programs to help you determine whether a rewards program can help you achieve the results you desire: Pro: Keep Your Customers Coming Back So before you go ahead and create and implement a loyalty program for your business, it's important to know what to expect. No violation noted during this evaluation.Businesses that are considering starting a customer loyalty program naturally have a wide range of questions on the topic, all of which strive to answer a single question – is it going to increase profits? Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).Plumbing and sinks not properly sized, installed, maintained equipment and floors not properly drained.Pesticide application not supervised by a certified applicator.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.Wiping cloths dirty, not stored properly in sanitizing solutions. ![]() Inspection report to be provided electronically on January 15, 2014. Non food contact surfaces of equipment not clean.Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs.Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfacesĬomments: Facility has a new Frigidaire chest freezer.Today's menu is hamburger steak, mashed potatoes, wax beans, Apple sauce and dessert. Manual facilities inadequate, technique incorrect mechanical facilities not operated in accordance with manufacturer's instructions.In use food dispensing utensils improperly stored.Left copies of pamphlet with cook and manager. Reviewed reheating and cooling procedures with cook. Single service items reused, improperly stored, dispensed, not used when required.Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces). ![]() ![]() ![]()
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