Comments on: How to set your web services apart (and answer to case of inland seafood restaurant) http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/ News, opinion, and fresh thinking for web developers and designers. The official podcast of sitepoint.com. Tue, 02 Dec 2008 11:31:04 +0000 http://wordpress.org/?v=2.5 By: charmedlover http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6313 charmedlover Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6313 <p>Interesting, I've heard that advertisement used before. I should have thought a little harder.</p> Interesting, I’ve heard that advertisement used before. I should have thought a little harder.

]]> By: peach http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6314 peach Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6314 <p>The restaurant could also use the second example, "no view - better prices".<br /> </p> The restaurant could also use the second example, “no view - better prices”.

]]> By: dudboi http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6315 dudboi Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6315 <p>No see, only seafood.</p> <p>Ok, that was so corny.</p> No see, only seafood.

Ok, that was so corny.

]]> By: Afro Boy http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6316 Afro Boy Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6316 <p>It's so obvious when you think about it. Seafood is one of those things that people generally want excellent quality from. Why not capitalise on that perception and use it to distinguish yourself from the competition.</p> <p>It's like the general perception that motor mechanics always try to rip you off. These days I see more and more repair centres greeting you with clean shirts and ties, etc. Much more professional.</p> <p>Af.</p> It’s so obvious when you think about it. Seafood is one of those things that people generally want excellent quality from. Why not capitalise on that perception and use it to distinguish yourself from the competition.

It’s like the general perception that motor mechanics always try to rip you off. These days I see more and more repair centres greeting you with clean shirts and ties, etc. Much more professional.

Af.

]]> By: Anonymous http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6317 Anonymous Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6317 <p>this is ok</p> this is ok

]]> By: Mark Harbottle http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6318 Mark Harbottle Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6318 <p>I think you've all missed one important point and perhaps the restaurant has too, and it has little to do with the waterfront "views". I think that if a seafood restaurant is not near the water people subconsciously "perceive" it not to have the freshest possible seafood. And I dare say that "freshness" is more important than "views" for most people into seafood. So if it was my business I would have first alleviated people's fears by focusing on how "fresh" the seafood is and then perhaps mention the "view" as a secondary point and relate it back to the lower prices. So communicate to customers that you can afford to charge less because you're not paying for the waterfront real-estate. You don't want people thinking you're charging less because the seafood is 2 weeks old ;) So the pitch would be something along the lines of... "Only the freshest seafood. And the views are free!".</p> I think you’ve all missed one important point and perhaps the restaurant has too, and it has little to do with the waterfront “views”. I think that if a seafood restaurant is not near the water people subconsciously “perceive” it not to have the freshest possible seafood. And I dare say that “freshness” is more important than “views” for most people into seafood. So if it was my business I would have first alleviated people’s fears by focusing on how “fresh” the seafood is and then perhaps mention the “view” as a secondary point and relate it back to the lower prices. So communicate to customers that you can afford to charge less because you’re not paying for the waterfront real-estate. You don’t want people thinking you’re charging less because the seafood is 2 weeks old ;) So the pitch would be something along the lines of… “Only the freshest seafood. And the views are free!”.

]]> By: markchivs http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6319 markchivs Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6319 <p>All your comments are true but I think we have to remind ourselves of the focus of Andrews original blogg "How to set your web services apart". It really didn't matter what solution the restaurant came up with. The important thing is they knew what set them apart from the others and that became the focus of their selling point. It could of been freshness of food or price or anything. </p> <p>Providing any business does their research and understands the market they are in they should be able to identify what is unique about their service/product compared to every other competitor. : )</p> All your comments are true but I think we have to remind ourselves of the focus of Andrews original blogg “How to set your web services apart”. It really didn’t matter what solution the restaurant came up with. The important thing is they knew what set them apart from the others and that became the focus of their selling point. It could of been freshness of food or price or anything.

Providing any business does their research and understands the market they are in they should be able to identify what is unique about their service/product compared to every other competitor. : )

]]> By: hg.weber http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6320 hg.weber Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6320 <p>"Lucky Strike - nothing else" - advertisement in Germany - sounds similar, and works great AFAIK.</p> “Lucky Strike - nothing else” - advertisement in Germany - sounds similar, and works great AFAIK.

]]> By: stoavio http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6321 stoavio Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6321 <p>I agree with Mark. Also, I think it's important to convey to your customers that they're not paying for an expensive waterfront view (naturally a location on the water is expensive) - they're paying for fresh, quality seafood. </p> I agree with Mark. Also, I think it’s important to convey to your customers that they’re not paying for an expensive waterfront view (naturally a location on the water is expensive) - they’re paying for fresh, quality seafood.

]]> By: geop23 http://www.sitepoint.com/blogs/2004/11/13/how-to-set-your-web-services-apart-and-answer-to-case-of-inland-seafood-restaurant/#comment-6322 geop23 Wed, 31 Dec 1969 19:00:00 +0000 870446881#comment-6322 <p>Actually, commenting on your original premise... My cousin owns the absolute best (ask anyone who's been there) seafood resuarant in St. Augustine, FL, and the only view he has is of the main street in the area. What made his restuarant a success over MANY other seafood spots that did have beach-front, bay-front, and river-front (which regularly came and went with the tide)is having the best seafood in town. People care about substance over style. You want a plate of the best fried shrimp in Florida? Why would restuarant property directly on the beach make you think there was good food there? What matters is who buys the food, and who cooks the food.... not the building.</p> <p>Eat at O'STEENS in St. Augustine and you'll never care about the view again. Get there by 8:30 on a Saturday night or they'll lock the front doors!</p> <p>In thought, this brings up another point, which is that there are many restuarants that serve until 11:00 or later to make a profit... my cousin runs dinner from 4:30-8:30 (they have great lunch specials too though, 11:00-2:00) then goes home for the night. People line up down the street to get into this place too, night after night.</p> <p>Why? ;)</p> Actually, commenting on your original premise… My cousin owns the absolute best (ask anyone who’s been there) seafood resuarant in St. Augustine, FL, and the only view he has is of the main street in the area. What made his restuarant a success over MANY other seafood spots that did have beach-front, bay-front, and river-front (which regularly came and went with the tide)is having the best seafood in town. People care about substance over style. You want a plate of the best fried shrimp in Florida? Why would restuarant property directly on the beach make you think there was good food there? What matters is who buys the food, and who cooks the food…. not the building.

Eat at O’STEENS in St. Augustine and you’ll never care about the view again. Get there by 8:30 on a Saturday night or they’ll lock the front doors!

In thought, this brings up another point, which is that there are many restuarants that serve until 11:00 or later to make a profit… my cousin runs dinner from 4:30-8:30 (they have great lunch specials too though, 11:00-2:00) then goes home for the night. People line up down the street to get into this place too, night after night.

Why? ;)

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