Destroying Tiffany Lamps Won't Be Enough
It was a $2.39 Diet Coke (the price for which I could not find on the menu) that got me whipped up.
I was very close to an indignant diatribe on rapidly escalating (and cleverly mysterious) drink prices compensating for shrinking main entree margins. Ruby Tuesday was my intended target.
But then I thought better of it. Wisely, I think.
If you consider the situation restaurants like Ruby Tuesday are in, you could forgive a bit of creative pricing.
Applebee’s has the “neighborhood bar and grill” image going for it. Their strategy is part celebrity chef, part cheap drinks, and part real estate saturation. It works for them.
TGI Friday’s is “fun.” Though not as ubiquitous as the apple, they are a bit livelier. Seems to be working.
Bennigan’s tried for a bit more upscale. It didn’t work. Houlihan’s is trying the same thing. It’s working. For now.
Red Robin does burgers. And free fries. Okay, I can see that (the parking lot in Shoreview, Minnesota is always full).
And I will bet you could name a half dozen other restaurants—just like these—that fill the “casual drinking/dining” segment.
Even as a schooled segmenting analyst, this market leaves me a bit confuddled. I think it would take a Ginsu knife to slice this tomato any thinner. And that’s precisely Ruby Tuesday’s issue. What segment can you possibly, realistically, believably, own in the hearts and minds of the dining-out public? Their answer to this point has proved pretty weak: Slightly upscale, yet still casual, American cuisine.
As their new ads profess, gone are the “flared” uniforms (remember “Office Space” and Jennifer Aniston?—very funny). In their place are simple black T’s. Gone are the fill-your-face, 10-for-a-dollar appetizer specials. In their place are better tasting selections, slightly smaller portions, and reasonable—but not rock-bottom—prices. They kept the salad bar. They ditched the gaudy Tiffany Lamps. (In fact, the commercials feature what appears to be a drunken interior decorator unleashing pent up anti-1980s angst.)
But in the end, do you believe it? Is it different enough to make you want to change your plans?
Perhaps the bigger question is: Does it have to?
Industry data shows this segment as the fastest growing dining-out category. That beats all categories of fast food, even as new sandwich shops spring up like weeds to dethrone Subway. This segment is an analyst’s dream: You get to tease apart race and ethnicity data, time of day analysis, menu combination testing (who orders what with what), taste trends, snacking patterns, and even facial recognition and real-time customer profiling—every piece of data becomes gold when branding at the macro level fails to produce tangible results. That’s why these chains tweak their menus as often as they do; throwing more money into broad-based advertising won’t cut it. Those days have passed. They bank on number crunchers.
All that said, I remember the proliferation of casual steak places in the 1990s and early 2000s. They did all that stuff too. Name three that remain today.
Needless to say, none of that helped me dissect this situation.
To get some perspective, I called Mike Anderson, the owner of Green Mill in Eden Prairie. I asked his advice for a pretty simple reason: He doesn’t have a staff of analysts, nor can he rely on an eight-figure advertising budget. Despite all that, Green Mill has a solid brand and a loyal, consistent clientele.
At first, he explained Green Mill’s differentiators: solid food, a great bar, lots of activity in the restaurant (live television is key)—and unique to Green Mill—pizza delivery. To his customers, Green Mill is the better alternative to a cheap Pizza Hut/Papa John’s/Domino’s pizza. If you could get Green Mill pizza delivered right to your door, would you pay a bit more? Sure you would.
All well and good, but that was not the real secret.
Here it is: A great restaurant is only as good as the personal attention of its owner. An involved owner is the key to building the one-on-one relationships that keep people coming back week after week, and year after year. And the better your regular customer base, the less you rely on big-budget advertising.
Could it really be that simple?
Could it be that when branding delivers diminishing returns, and the number crunchers are out of answers, that it comes down to good old-fashioned customer service?
I think Mike is right. And he didn’t have to defile a single lamp to do it.


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