The Rack House Kitchen Wine Whisky with John Hamilton and Josh French - Customer and Staff Insights: Driving Business Transformation

Some key points from the interview include:The Rack House evolved from a winery to a full restaurant based on customer feedback, adding more food and drink options over time.They improved their menu and service by listening to staff and customer feedback and making quick changes based on that input.They collaborate with local producers to source unique beverages and do barrel aging projects that support other local businesses.Their focus is on maintaining a personalized experience for customers while continuing to grow organically through word of mouth.Staffing challenges during COVID-19 impacted them but they are working to retain staff and customers.Lessons Learned:Listening to customer and staff feedback is important for continuously improving a business over time. The Rack House evolved their menu, service, and offerings based on input.Adapting quickly to feedback by implementing changes helps build customer confidence and buy-in.Collaborating with the local community, like breweries and coffee shops, can lead to unique products and support other businesses.Maintaining a personal touch, like knowing regular customers, helps build loyalty and word-of-mouth marketing.Balancing growth with keeping consistency and the local community feel is important. The Rack House Kitchen Wine Whiskey InstagramFacebook    Connect with the HostMatthew ShippBe a GuestLinkedIn: https://www.linkedin.com/in/matthewshipp/Instagram: https://www.instagram.com/matthewjshipp/Facebook: https://www.facebook.com/emberisolutionsEmberi Solutions: https://emberisolutions.com/Buy me a coffee ☕ https://buymeacoffee.com/mattshipp