This picture is a snippet of the wine menu at District Wine Bar in San Francisco. You can download the full menu here. The reason I am showing you this is because it is a phenomenal example of a user friendly menu; and a great example of how usability is not just about websites. It is about making anything that is intended for people to use, usable. [Read more…]
I ran across a little shop on Polk Street in San Francisco one day, just walking by with a friend. There was not much traffic, but the people walking out appeared enlightened. And the name, Loving Cup, was a draw on its own. So, of course we had to find out what we were missing out on. [Read more…]
The other day I was looking through my wallet and found this frequent drink card from Nr Gize. I thought, “oh smoothies! I’d like to go back there; where is it?” I knew I had been there before because it has one stamp on it, and it seemed familiar enough. But I could not for the life of me remember where I got it. I racked my mind, then I searched online, and finally figured it out—it’s the juice vendor at my 24 Hour Fitness. This process took an unnecessary amount of my time, and left me disgruntled with the Nr. Gize customer experience. They did not put so much as a website address on this card. [Read more…]
How many times have you just continued to use the same product over and over just because it is what you know, what everyone else is using, and you just don’t feel like looking for another solution? Well, in such a marketing driven, and user experience focused time, there is always another company out there trying to do it better. Yet, somehow we feel like we don’t have the right to demand what we deserve for our customer loyalty. [Read more…]
My sister and I were invited to a personalized tasting at a prospective caterer’s house in Mill Valley. My cousin and his fiance were researching caterers for their wedding. I knew that I had signed up for one good meal, but I had no idea what an amazing thoughtful experience this was going to be.
Chef Jacqueline has a passion for food, and the art of “a meal” that is immediately apparent. She is extremely calm and knowledgeable–treating each ingredient as a precious gift; each plate emerging on the spot as a work of art. The plate shown above is: porcini rubbed filet mignon with black olive tapenade, watercress, baby carrots, polenta cakes, and haricot verts and saffron onions–a culinary masterpiece, and a multi-layered flavorful experience.
This plate actually is missing the watercress (it was of course still delicious without it). When I asked Chef Jacqueline about it, she said that she grabbed the wilted greens because it fit. You really get the sense that there is nothing about food that this woman does not know.
Each bite–from the appetizers, the bread, the salad, and entrees–provided a true moment of enjoyment, and inspired conversation. I also got to thinking about the importance and art of building relationships as an important element of making the sale. We were only potential clients, and Chef Jaqueline opened up her home to four of us, let us get to know her in her own personal environment; she gave us her time: spending three hours with us, and all day cooking; she shared her wine and food–after all that, we were certainly sold.
If you are ever in search for a caterer in the San Francisco area, I recommend that you give Chef Jacqueline a call.