- An increase of 88.60% of customers from 4,064 to 7,665 in 30 days, and with the resulting increase in cash flow.
- 88.33% increase in overall cash flow in only 30 days, what is there not to like?
- Get yourself a mentor! We could not see what was wrong with how we were working, and therefore what these friction points were before working with Retail Lifesavers.
88.60% Increase in Customers In 30 Days By Implementing 2 Simple Hacks…
Introduction
- The success metrics that Masizzim saw after doing business with Retail Lifesavers was that there were multiple missed opportunities lost every single day, due to a lack of management and staff awareness and consistent, ongoing training.
- Masizzim is an experienced fast-food family-owned business that is located at The Glen Shopping Centre in Melbourne, with this location testing for them to see if they will open other Masizzim stores.
- The opportunity that Masizzim working with Retail Lifesavers was that we saw the 5 key fundamentals of retail were being missed. They had a great back-of-house system of the business but missed several critical components which meant that they were leaving 30%+ minimum cash still on the table from a customer perspective, without knowing it.
What were measurable key performance indicators to deliver ROI?
- Success Metric #1 - Before starting on any of the friction points agreed on measurables, we walked around the restaurant with Mark and had Mark get present to the first impression friction points from a customer’s perspective. Mark was blown away when we first sat down together as what Retail Lifesavers saw as a multifaceted series of friction points that had potential customers give up in frustration even before entering his restaurant.
- Success Metric #2 - The main friction point to Masizzim leaving “cash on the table”, was that when a customer either booked their table, or if the customer walked into the restaurant (as a walk-in), in both situations, there was no staff training in place to not just greet and seat the customer, but to ask if the customer had dined with them before, and if not, to then give a brief overview of Masizzim and the philosophy of Masizzim.
