Tuesday, December 31, 2013

Tip #105: Thank Your Staff for Hard Holiday Work

Now that the holiday season has passed, and before you begin forging ahead preparing for Valentine’s Day, this week our tip is to be sure you take time to thank your hard-working staff. Remember that your staff has different personalities. Some may feel appreciated with a verbal thank you; some may appreciate a card while others might enjoy a cup of coffee or other treat. Use a variety of methods to be sure your employees know they are valued and appreciated for the hard work and extra effort they put into making sure your business had a successful holiday season.

Need proof that it works? Check out this great infographic that illustrates the value of appreciating and thanking your employees:

The Business Value of Thank You

Explore more infographics like this one on the web's largest information design community - Visually.

Happy New Year!!

Tuesday, December 24, 2013

Tip #104: Take a Break and Enjoy Your Family & Friends

From home to home, and heart to heart, from one place to another. The warmth and joy of Christmas brings us closer to each other.    - Emily Matthews

Today is Christmas Eve!

While we know you are likely still working hard to get your customers home with their favorite sweet treats for their families, today’s tip is to enjoy Christmas with your own loved ones. When you walk out the door of your office or store today, take a deep breath and leave everything else behind you to deal with on December 26 (or whenever you return to work). Focus on being 100% present to enjoy this special season with the ones you love most.

Merry Christmas, sweet friends!

Tuesday, December 17, 2013

Tip #103: Remind Employees of the Value of Customer Service

You may have more customers in your store this month than a typical month. Therefore, it’s imperative they have a great experience so that they return. That’s why this week’s tip is to remind your employees of the importance and value of great customer service. Below are a few items from a 2012 blog tip about customer service  to consider reviewing with your employees:

  • Don’t just greet customers – greet them with a smile.
  • Thank customers for their business and invite them to come back again.
  • Be proactive – go to the customer in the store to offer assistance.
  • Ask customers who call the store if they may be placed on hold rather than assuming and saying “Hold, please.”
By providing exceptional customer service, you just may turn that customer who walked in by chance into a new regular who visits your store for treats throughout the year.

Tuesday, December 10, 2013

Tip #102: Get Customers to Celebrate National Chocolate Covered Anything Day

Did you know this Monday, December 16 is National Chocolate Covered Anything Day? This week’s tip is to get your customers’ creativity involved in celebrating this fun candy holiday.

  • Social Media - Ask customers fun questions on Facebook and Twitter such as, “If you could cover anything in chocolate, what would it be?”
  • In Store – Have a suggestion box in your store. Customers can suggest items for you to cover in chocolate. Then, on December 16 sell some of the items in your store as unique holiday gifts. You might get a new best seller suggested! (Note, be sure to include a disclaimer that any used suggestions won’t be credited to the person who provided the idea.)
  • Website– If you’re able to easily implement sales on your website, have a one-day special on some or one of your best selling chocolate covered items. Be sure to use social media and email to let your customers know they should visit your website to celebrate this candy holiday on December 16!

Please share with us in the comments some of the fun or funky items you end up covering in chocolate to celebrate this fun holiday!

Tuesday, December 3, 2013

Tip #101: Keep the Chocolate Curtain on Enrober Close to Centers

Out of respect for confectioners’ busy holiday schedules, December’s blog tips will be quick tips.

Have you had issues with air pockets showing up on your enrobed confections?  This week’s tip is to be sure the chocolate curtain on your enrober is as close as possible to the centers or confections being enrobed to avoid air pockets. If the curtain is too far above your centers, then there is more of an opportunity for air pockets to form.

This tip was shared at our 2013 Chocolate Boot Camp education course. Learn more about this hands-on course for confectioners at retailconfectioners.org/bootcamp.