Dallas, TX (PRWEB) October 04, 2013
Rebecca Wright, a noted Dallas hospitality professional for over 20 years, always focuses on her customers and knows the importance of doing what is “right” versus what is “easy.” As special events coordinator for Truluck’s Seafood Steak and Crab House North Texas locations, Wright is known for her customer expertise and superior service.
Recently, Wright was walking in her local neighborhood and observed a well-worn path in the grass where for years pedestrians had been taking a “short-cut” to arrive quickly to an adjacent building. Seeing this path as a scar on an otherwise beautiful lawn, Wright began to reflect about different scars that are made when short-cuts are made in business. Is a “short-cut” often confused with efficiency? How do we determine what is really efficient and what is a “short-cut”? Even more importantly, Wright pondered the negative impact when a business short-changes its customers or clients and ultimately, itself if the “easy” way of doing service and processes replace the “right” way.
As Wright thought about her own business and hospitality industry overall, she saw parallels that apply to any organization. Based on experience, she outlined the following six tips:
“Taking the longer ‘road less-traveled’ approach rather than a ‘short-cut’, results in success,” affirmed Wright. “It ensures that a business preserves its most important assets, the customers or clients and employees.”