Hugh, The Maze MasterHugh's Reviews
Each week Hugh reviews something, anything really, that has provoked a thoughtful insight.Give me "the rest". I know I've been reviewing books lately. I decided, just so you don't get the impression that I'm a nerdy book worm, to review a restaurant. Chili's to be precise.
As is our time-honored family tradition, we go out as a family to get parts: auto parts, building parts, restock items, etc. (Many farm families, I'm sure, participate in this tradition.)
On our weekend parts run, we went to Chili's. (We get out so infrequently, the McPhersons are easy to please.) The food was regular casual dining fair, but I got an unexpected lesson in added value with my margarita.
Instead of the medium glass or the comically big glass, the margarita came in a fairly small glass.
The waitress poured the drink from a cocktail mixer/shaker. As she stopped pouring, I immediately calculated that I had just gotten ripped off. At $6.79, I was drinking more than $1.50 per ounce at a Chili's for crying out loud!
Then came the magic. She set the mixing vessel down smiled and walked away. Throughout dinner I refilled my glass at least four times. It seemed like it lasted forever! Each pour added value because she had given me "the rest".
It reminded my wife, who would rather have ice cream than an acoholic drink any day of the week, about her favorite malt shop that gives her the stainless steel mixing cup with her milkshake. They could have sized the cups better or not scooped as much, but instead they give you "the rest".
It's like when you get your drink and the soda can on an airplane. It just feels like that soda can belongs to you anyway. You just want them to give you "the rest" of your drink.
When you are planning this year's menu, admission, and party packages, how can you give your guests "the rest"?
Can you purposely create the situation in which you can give "the rest" of whatever you are selling?
Chili's undersized the cup and over-delivered on the drink.
It made all the difference in my experience in that restaurant.
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