ThereÂs an amazing little burger joint near me, called PoeÂs Tavern. ItÂs a warm, friendly, local place with great food, but thereÂs one special thing they do that makes me a maniacal fan—they pay attention to their tomato.
Tomatoes should be ripe, red, and full of flavor. They should add to the hamburger, not detract from it. But the Âtomato barÂ is set so low at most restaurants. Often itÂs semi-ripe, mealy, or green in the center. Thrown on top because the burger is supposed to come with tomato on it. That makes me sad.
Poe’s tomatoes are so consistently beautiful that I steal my husband’s, add a little salt, and eat it like a side dish.
WhatÂs your tomato like?
Are you paying attention to the little extras that come along with your product or service?
If parts of your offering are unripe, don’t include them until they’re ready. Wait until they’re so good, they could almost stand on their own, bursting with flavor and beautiful color.
This one little shift in thinking can change your customers/clients into fans/evangelists. It might even make you…in the words of Liz…irresistible!
Now don’t get me started on shredded lettuce that tastes like the walk-in.
What’s your tomato, and how does it taste?
Image: Flickr CC, Ajith_chatie