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?

2 comments

2 Comments

ivan4057m ago

Honestly @sarah_nelson that "hockey puck" comment got me thinking about this old lady who used to come into my buddy's shop. She insisted he freeze his steaks before cutting them because she said it made for cleaner slices. He thought she was nuts until he tried it and realized she was right about the presentation part even if the texture changed a bit. Ngl it's wild how customers sometimes know little tricks that totally flip your whole process.

sarah_nelson2h ago

Right, because who needs that fatty goodness when you can just eat a hockey puck instead? 😂 Glad it worked out for you though.