In my first blog your task was to have your therapists select their favorite place, food or person. They described their selection to their team members who should have been paying close attention to the body language, tone, animation and excitement level of the speaker telling the story. You should have been taking notes on each therapist to record their particular level of enthusiasm as no two people are alike. This exercise would help you to determine and set the emotional baseline of the therapist who is selling your retail products. Read More
March 3, 2015
I’m a fan of Chef Gordon Ramsay. Not the wild uber critical persona he displays on his American show , Hell’s Kitchen, but the kinder, gentler mentor and advisor that he is on his British program- Ramsay’s Kitchen Nightmares.
I remember watching an episode about a restaurant owner who had 50 or more items on his menu. The restaurant was in a shambles and the chef was losing money like crazy because he had to stock the ingredients of all the dishes he offered. He had very few customers because his food didn’t taste good. He was trying to do too much. Read More
March 2, 2015
I’m going to give you three powerful tips in this series. This is number one and make sure you stay tuned to get the other two because together they’re magical.
When I consulted with spa management in the United States they would often tell me that their number one problem was getting their staff to sell retail products. But my experience in Asia has shown me that the same challenges exist, although they may be amplified by language differences. The primary cause is the same all over the world. Most therapists are introverts. They are shy people who don’t feel comfortable selling products. Read More
March 1, 2015
Robert, a talented executive at a very well known resort and spa company loves to tell stories, he finds them to be very effective when training. I love a good story too, they work particularly well in group settings when trying to get your point across. Sometimes the story comes from you but sometimes it may come from the trainees. Read More