Chat with a retired cutter changed how I look at yield

Talked to this old guy, 40 years in the trade, who used to work at a shop in Omaha. He told me he never chased the highest yield per carcass, he chased consistency for the regulars who came in every Thursday. Said one bad batch of steaks sent three families to the grocery store instead, and that stuck with me hard. I've been so focused on numbers lately, I forget the people who actually eat my cuts. Any of you ever had a customer come back after a bad experience, or is that just gone for good?

2 comments

2 Comments

rowan_butler9326d ago

Do you think consistency is really the thing that keeps folks coming back, or is it more about how fast you make things right when they go sideways? Cause I've seen people forgive a shaky batch way quicker if you own it and hook them up next time, versus someone who's always perfect but acts like you're a pain when you got a problem.

the_riley26d ago

That "one bad batch" thing is the part that gets me too, cause in this game you don't get a second shot with folks who got other options down the street. Once they walk, they usually don't come back unless you personally make it right and even then it's a coin flip.