Page 214 - The New Gold Standard
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PRINCIPLE 4: DELIVER WOW!
                flowers picked up at Kahului Airport in Central Maui. One
                hour before the event, both planes landed at the private airstrip
                in Kapalua, where they were met by Scott, Maria, and the wed-
                ding team who assisted them in loading everything onto resort
                shuttles and other hotel and personal vehicles. The wedding was
                not only a success, but given the continued traffic snarls, the ho-
                tel took the extra step of providing the entertainers, minister,
                and florist rooms for the evening and ground transportation the
                next morning.
                    Similar Wow story examples demonstrate how innovative
                problem solving can take less-than-satisfied guests and convert
                them into emotionally engaged customers. In one such incident,
                guest Sandy Turner was having dinner at the Grill Restaurant in
                The Ritz-Carlton, Philadelphia, but she didn’t like the way the
                asparagus was cooked. Chef de Cuisine Kevin Sbraga went to
                Sandy’s table to inquire how she would like the dish prepared,
                but he was not content with simply satisfying her immediate
                need. During the conversation, Sandy mentioned that it was her
                personal dream to open her own café in a small town in Penn-
                sylvania. She told Kevin that she had always wanted to go to
                culinary school to become a chef, but her professional path in
                marketing and sales made that challenging. Kevin took that op-
                portunity to invite Sandy to cook with him for a day in his
                kitchen. According to Sandy, “It was incredibly cool of Kevin to
                extend that kind of an offer,” and “I was jumping for joy with
                excitement” at the idea.
                    Shortly thereafter, the once-displeased guest became an offi-
                cial “Guest Chef for the Day.” On her day, Sandy cooked veal
                cheeks, prepped the nightly special, and assisted two other chefs
                with their work. Her ultimate reward came during the dinner
                service when she was offered the chance to be the expeditor, an
                important position that ensures every plate of food is organized
                before it leaves the kitchen. Later in the evening, her sister and
                friend came to the property to have dinner especially prepared
                by her.


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