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Had a customer call me out on my ribeye cuts and it actually made me better
About 2 years ago this older gentleman watched me trim a ribeye and said I was leaving too much cap on. I thought I was giving people a deal with extra fat cap. He told me I was shorting them on the eye, which is the money part. So I started cutting closer to the cap and weighing each steak. My sales on ribeyes went up about 15% in the first month. Has anyone else had a customer teach them something they thought they already knew?
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sarah_nelson1h ago
Right, because who needs that fatty goodness when you can just eat a hockey puck instead? 😂 Glad it worked out for you though.
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