Page 28 - foodservice magazine September 2019
P. 28
28
INSIDER
THE ART OF CULTIVATING REGULARS
EVERY CUSTOMER IS CHERISHED. BUT ONE WHO COMES BACK TIME AND TIME AGAIN IS MONEY IN THE BANK. JILL DUPLEIX TALKS TO THE BRAINS BEHIND SOME OF THE COUNTRY’S BIGGEST SUCCESSES ABOUT HOW TO CONVERT THE OCCASIONAL DINER INTO A REGULAR.
