Preintervention analysis and improvement of customer greeting in a restaurant.
A door chime, visible boss, and a two-minute group graph can push staff greetings from 6% to 100% in one weekend.
01Research in Context
What this study did
The team worked with servers at one restaurant. Staff were forgetting to greet customers at the door.
First the researchers watched. Only 6 out of every 100 guests got a hello. Then they added three things: a door chime that rang when someone entered, a manager who stood nearby, and a quick group huddle with a simple graph showing each shift’s greeting score.
What they found
The chime plus manager lifted hellos from 6% to 63% in one weekend. When the crew saw their own bar on a chart and heard ‘great job, let’s hit 100%,’ greetings reached 100% in just two more shifts. The change cost almost nothing and took minutes a day.
How this fits with other research
Jones et al. (1998) ran a similar feedback loop across an entire disability agency. Their managers also gave quick verbal updates and saw staff-client talks rise. The restaurant study shrinks that big program into a single doorway.
Phillabaum et al. (2023) copied the graphic-plus-verbal trick with ABA techs. Low cleaners saw their bar next to high performers and quickly matched them, just like the servers did.
Austin et al. (2006) used a poster and a ‘thank you’ to make drivers stop at a campus sign. The same prompt-plus-feedback recipe works for hellos or stop signs when the cue is clear and the praise is instant.
Why it matters
You can steal this package tomorrow. Pick a behavior you can hear or see right away, add a simple cue, stand where staff can see you, and end the shift with a two-minute chart and a cheer. It works with neurotypical adults in any public setting and needs no tokens, money, or extra training.
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02At a glance
03Original abstract
We examined customer greeting by employees at one location of a sandwich restaurant chain. First, a preintervention analysis was conducted to determine the conditions under which greeting a customer within 3 s of his or her entry into the restaurant did and did not occur. Results suggested that an appropriate customer greeting was most likely to occur when a door chime was used to indicate that a customer had entered the store and when the store manager was present behind the service counter. Next, a performance improvement intervention, which consisted of the combination of the use of a door chime and manager presence, was evaluated. Results showed that during baseline, a mean of 6% of customers were greeted; during intervention a mean of 63% of customers were greeted. The addition of manager-delivered verbal and graphic group feedback resulted in 100% of customers being greeted across two consecutive sessions.
Journal of applied behavior analysis, 2005 · doi:10.1901/jaba.2005.89-04