A2P 10DLC refers to a system in the United States that allows businesses to send Application-to-Person (A2P) type messaging via standard 10-digit long code (10DLC) phone numbers. 10-digit long codes are the usual type of phone number that you have for your business phone or cell phone.

Twilio is our messaging provider. They are best-in-class for what they do, and we've depended on them for the last ten years. All text messages sent and received via TalkToTheManager go through Twilio.

Carriers in the US consider all Twilio traffic to be A2P (Application-to-Person). Carriers’ A2P 10DLC offerings provide better delivery quality and lower filtering risk than long code SMS of the past, using the same phone numbers.

Photo by Ono Kosuki from Pexels

The cell carriers are imposing restrictions on messages sent by 10-digit long code, and also fees. Every application that sends and receives messages for a business must register that business' messaging campaigns in order to ensure deliverability. Traffic from unregistered businesses will see filtering and slowdowns. In other words, messages might arrive late or not at all. For our type of business, which is customer service, that is unacceptable.

We have been working with Twilio to register our business customers on to A2P 10 DLC and setting up campaigns for them. As mentioned above, for the most part this has been transparent to the business. But in other cases with our clients that do high-volume messaging, or those with many locations, we've worked directly with those businesses to gather information to register their businesses and campaigns.

This work is complete, and we appreciate the cooperation of our customers in making this transition.

We will be absorbing the messaging, registration, and maintenance fees and our customers will not see an increase in pricing.

Again, we thank you for your patience and cooperation.

How TalkToTheManager Works

1. When a business signs up for our service, we instantly provide a dedicated phone number to display at the business.
2. Customers text their comments to the number as easily as texting a friend.
3. Managers on duty receive the message on their phones by text or email. Managers don't see the customer's phone number.
4. Managers can respond by text while the customer is still on premises, resolving issues or receiving praise for a great experience.

How to Collect Contact Tracing Information

Our service was made for anonymous customer feedback by text message, but our restaurant customers have been asking their customers to text their contact information instead, such as this:

"Before being seated, text your name, address, and email to (425) 555-0123 in accordance with health department regulations for contact tracing."

When a customer texts their name, address, and email, the information is timestamped.

In the dashboard, you can see all the messages received from the customers, and what time and date they texted, like this:

Reacting to a COVID-19 incident

When notified that a customer or employee of your restaurant had tested positive for COVID-19, you can access the dashboard and see which customers were present around that time. You'll have the information you need to provide to the health department.

One thing you couldn't do for a long time was copy a survey and all of its questions to a brand new survey. This was terribly inconvenient when you wanted to reuse an existing survey but get new results!

Now you can! You can clone a survey in just a couple of clicks!

How to Clone a Survey

In the Survey Manager, find the survey you want to duplicate. Click on the survey to view its properties.

At the bottom, you'll see a new button to "clone this survey".

Click the button, and you'll see a new screen with some information on the survey, and a new name and keyword with "copy" in the name and keyword. Remember that survey names and keywords are unique in your account.

Adjust the name and keyword to something that will work for you.

Then click "clone survey" and you'll see the new survey at the top of the list!

What gets cloned?

We copy the survey's:

• participating locations
• management permissions
• result viewing permissions
• questions
• settings:
  • times the survey can be taken by each participation
  • conditions on ending the survey
  • question sending method
  • thank you message

Really we clone everything except the customer responses! So enjoy a freshly baked survey right out of the oven!

This clone capability should save you a lot of time, and we appreciate your patience in waiting for this feature. We're always listening, but sometimes things take a while to go from roadmap to development.

Really, our service has enabled social distancing since 2012. Allowing customers to text you, anonymously, with the ability to respond, is something that is needed right now. Originally we created our service to avoid uncomfortable face-to-face situations for your customers, but still allow for customer concerns to make it to management, even bypassing staff.

Nowadays, every face-to-face conversation is uncomfortable.

So here's how our service can help.

Curbside Pickup/Takeout

When a customer arrives to pick up their order, the pickup zone may be distant or out of sight, therefore honking or expecting to see the customer parked won't fit your business or location.

Simply add your TalkToTheManager number to your signage, like this:
"Text your name to (555) 123-4567 when you arrive"

You can reply by text if you need to tell the customer it will be a few more minutes, or just acknowledge that you'll be outside with the order in a moment.

Curbside Ordering

In addition to pickup, the customer can use the service to order. They can text the order to your TalkToTheManager number, and then you can reply with payment instructions.

Customer Feedback from Afar

We built TalkToTheManager as a customer feedback solution, and it still is. It's the core of what we do. Anonymous feedback with the ability for management/owners to reply in real-time (or when convenient).

Many of our customers put their TalkToTheManager number on take-out bags, using stickers, like this:

Here's more about how it works.

Social Distancing with Communication

Until it's safer to talk face-to-face, we're going to be apart for a while. Many of the young generations generations just don't call on the phone anymore, so you have to meet them where they are comfortable: texting and other messaging methods. We do text, because no apps are required, and we all know how to do it.

So let's text each other for a while and stay safe.

In brief, you can make a customer that has texted you before appear to be a new customer when they text you next time.

Background

When a customer first texts your TalkToTheManager number, we assign a customer number to them (example: customer #14). As long as the person texts you from the same number, they keep the same customer ID.

We use customer IDs to protect your customer's privacy, so that you don't see their cell phone number, and they don't see yours.

However, over time, you're likely to figure out who a customer is from their texts, especially if you've interacted with the customer outside of texts to resolve a customer issue.

It's OK to Forget

After you've figured out who a customer is, wouldn't it be nice to forget? To allow them to text you again and get a new customer ID? Then, from your perspective, they seem to be new, and you can give them privacy again.

What happens when you forget a customer:

• The old customer ID and conversations are preserved.
• The next time the customer texts again, they'll be assigned a new ID.
• There is no undo when forgetting a customer. There is no remembering.
• You cannot reply to the customer.

To remove the old customer ID and conversations completely, you can block the customer, too. They will still be there, but hidden.

Later, if needed, you can forget the new customer ID, and the circle of life continues.

2 Ways to Forget a Customer

By Sending a Text

From your phone, send a text to your TalkToTheManager number.

To forget customer with ID 83, text forget #83

You'll receive a confirmation response. That's it!

By Using the Dashboard

Log in to the dashboard and go to the Messages tab. Find the customer by the location.

On the customer detail page, click the "forget this customer" button.

As always, thanks for using TalkToTheManager and for your feature requests. We love to make our service better for you!

We've added a preference so that you can choose to receive an email when a customer completes your text-message survey.

How to get there

Log in and go to Preferences in the upper right corner. It used to be called Profile.

Once there, click Survey Preferences as seen below.

Check the "Notify by email" checkbox.

That's it!

Now as soon as a survey is completed (that you have access to view results for), you'll receive a link to the results.

Enjoy!

By Theresa Navarra at Upserve

When you decided to become a restaurant server, no one handed you a guide on how to be a good server on your first day. In fact, while being a waiter or waitress takes a certain personality and set of skills, you often learn most of it on the job.

Here's the thing: learning how to be a good server on the job takes years of practice. And when it comes to making money, you don't have years to practice. You've got bills to pay and we all know that your waiter or waitress salary isn't how you do that, and your restaurant manager has a guest experience to forge.

Which is why you turn to tips on how to be a good server.

Whether you're a server right now, or you've become a restaurant manager, you'll want to share these server tips and tricks.

1. Write "thank you" on your guests' checks.
2. Assume they'll order a full meal - drinks, appetizers, entrees, and desserts.
3. Stay positive.
4. Smile!
5. Offer recommendations.
6. Remember faces.
7. Pick up multiple drink orders from the bar at once.
8. Settle more than one check at a time.
9. Remember names.
10. Serve at the customers' pace.
11. Know the VIPs.
12. Always listen.
13. Greet everyone that enters the restaurant.
14. Try not to interrupt a conversation.
15. Handle wine glasses by their stems.
16. It's never "I don't know," it's "let me find out".
17. Never remove a plate full of food without asking what went wrong with the order - obviously, something was wrong.
18. Never swear in front of guests.
19. Provide consistent service throughout the meal.
20. Don't let guests double order, or over-order, unintentionally - offer them advice where you can.
21. Do not ignore a table because it is not your table.
22. Don't leave place settings that aren't being used.
23. Try to let guests know if the restaurant is out of something as soon as possible so they don't read it on the menu and want to order it with disappointment.
24. Same goes for the bar stock.
25. If a guest asks to speak to a manager, don't take offense.
26. Learn how to use the restaurant technology, like the restaurant POS, ahead of the dinner rush.
27. Always find a neutral place for the check.

Remember, every guest is a new opportunity to learn how to be a good server. The more you go into each shift with a positive attitude, the more you'll learn and the better you'll become.

This is a guest feature from Theresa Navarra at Upserve. The company's restaurant management system offers a complete suite of solutions purpose-built for restaurants, including Breadcrumb restaurant POS, restaurant analytics through Upserve HQ; transparent processing with Upserve Payments; mobile restaurant management with Upserve Live, and seamless integration with leading third-party restaurant apps via the Upserve Marketplace.

We've gathered quite a bit of advice for those looking to get started in the restaurant business.

Disclaimer: These are not our words, but a variety of opinions we've gathered from those in the business. Some may be harsher than we would be.

You're going to have a tough time, even tougher than you think. So get into it for the right reasons, or don't do it at all.

The question you need is to ask yourself can you offer a cheap of a meal as possible for as much money as possible while paying the staff the least possible and working as much as possible.

Can you go from having someone tell you that the food is terrible, to telling your staff to work harder without them leaving, to thanking someone and have a nice day all in the span of 5 minutes? Over and over?

Hire well and listen to veteran restaurant owners, not veteran restaurant staff.

Do you have restaurant experience? If not, and you're really looking to do whatever it takes, I'd tell you and your business partner to quit your day jobs and get full-time jobs working in restaurants, preferably in different areas, to get a full picture.

What would your advice to me be if I said I'd like to sell my restaurant and open an IT firm or an accounting firm even though I've never worked in one and have no specialized education in it? I may pick it up quick, I'm pretty good with numbers, and not bad with computers, but you might still have some general advice for me. Whatever advice you're thinking you'd give me, might be worthwhile to take yourself.

Do you have a chef already? Tell me you're not going to try to run the kitchen yourself, are you? Do you have a FOH manager or general manager? Do you have enough capital to pay for food, utilities, and payroll for six months or more?

Those are the three biggest things:
* a good chef who knows how to run a kitchen and plan menus (N.B., a chef is not the same thing as a good cook: a commercial kitchen is more like running a factory than hosting a dinner party) * FOH management who knows how to hire, train, and manage service staff, who knows how to control shrinkage and set schedules, and who knows to handle customers. * Enough capital to get you through the "tweaking" stage, until you reach profitability.

This is going to sound crazy, but you could do worse than to watch 100 episodes of those "restaurant rescue" type shows.

Don't staff with friends or family. Don't take money/investment from friends or family, either.

I would suggest that you plan out on paper all of your ongoing costs (rent, payroll including yourselves, food, utilities, advertising, etc) and make sure you have at least 6 months worth of cash before you do this. There is nothing sadder than a new business running out of money just when it starts to get traction.

If your FOH manager will be learning on the job, then double the seed cash from 6 months to a year.

As for the chef, he/she has run a kitchen like this before, right? Managing inventory, planning menus, planning food costs and portion sizes, negotiations with vendors, setting schedules, etc? You need to be less worried about someone you can control, and more worried about someone who knows how to do this well and who can be up and running instantly. Every week of "learning curve" is more seed money that you are burning through. If your chef does not have several years experience being a bona fide chef in a similar restaurant, increase your seed money to two years.

Two big things from my point of view are Marketing and Culture (they are somewhat related). Marketing will drive the menu selection. I think it is important to have a couple of dishes that look great on social media. There are some big wins there. Work out how you will hire and retain your staff. Making them feel part of something bigger than just their job makes a huge difference.

Be prepared for really long hours, really deep and dark and scary times BUT be really excited - launching and running a restaurant can be hugely rewarding!

Listen to restaurant podcasts to learn as much as you can. Eric Cacciatore at Restaurant Unstoppable has a great one. You can learn a lot from podcasts.

Make a Facebook page as you are renovating and update with pictures along the way so that there will be anticipation before the opening.

Install security cameras from day one. If they are there from the beginning your employees won't feel insulted when you install them later after discovering someone is stealing from you. They will.

Have one or two soft openings with friends/family who are forgiving.

Do not open on a weekend. Open on a Monday.

Write a clear contract between you and your partner in the case one of you wants out in the future. This needs to be established early not after you hate each other.

Get good managers. You can't focus on running and building a business when you are dealing with the day to day. You will burn out. Resolve yourself to focusing on big picture stuff and let great management handle the execution of details.

Get in good with the local community, like events, fundraisers and the local Chambers of Commerce. Good and long-lasting restaurants always keep the community in mind.

Make friends with other restaurant owners who are not in direct competition. They will be invaluable for leads on suppliers, hints and tips and even staff sharing. Ask them to mentor you if you can.

Before you spend tons of money, make sure you're pretty sure you're going to make money. If you're not sure, try and do a pop-up restaurant (short term lease) or start with a food truck. This will also be a good test if you like hospitality or not. if you outgrow it, then invest in a brick and mortar. Of course, there is a lot more to it: passion, product to market fit, marketing, location, etc.

Best of luck!

Why should your company care about the time value of feedback?

Traditionally, companies seek feedback through surveys or comment cards. The problem with this approach is that feedback is being captured after the person giving feedback has moved on to other things and his/her attention has shifted away from the original customer experience. It's no wonder the response rates of traditional feedback mechanisms are pitifully low. Here are some concrete steps that businesses can adopt to capture the time value of feedback.

1. Gather In-the-Moment Instant Feedback

Get customer feedback while the customer is at your business. Let's go even further. Get feedback while the customer is waiting, eating, and preparing to leave. It can be done. Our customer feedback solution allows the customer to provide feedback at any time - from when they walk in the door to when they walk out (and even after that).

2. Allow Customers to Give Open-Format Feedback

Typical surveys box consumers to answering questions that companies think are important. Instead, people should be allowed to provide feedback in their own words and spend their valuable time on voicing things they think are most important. Open format and instant feedback results in much higher participation rates and the ability to gather more actionable feedback. TalkToTheManager is one solution that allows for open feedback.

3. Respond and Act on Feedback Quickly

According to Professor Baba Shiv (Professor of Marketing at Stanford's Graduate School of Business), research shows that emotions become permanent with time. It's best for an effective intervention to take place as close to the experience as possible. By acting in a timely manner, you will mitigate negative experiences and amplify positive ones with much less effort. Because most people just want to know that they are being heard, a sincere acknowledgment goes a long way.

4. Seek Feedback in a Collaborative and Constructive Environment

Social media has revolutionized the traditional feedback approach. Public review sites like Yelp, Twitter and Glassdoor have certainly brought more transparency and made businesses more accountable for their actions. However, they have also unintentionally put businesses in a reactive zone. For feedback to be truly constructive, the setting has to be collaborative and mutually beneficial. Both companies and feedback providers should be focused on solutions. If companies are proactive in seeking instant feedback in a private environment rather than reactive when customers or employees use social media to air any grievances, the results will be more positive.

5. Analyze Comments to Find New Trends

While ratings tell you whether feedback providers are satisfied or not, they are too general to become highly actionable. If someone gives you a poor rating, you are often left wondering why. Hence, it's important to gather and analyze open feedback to unravel specific trends. Text analytics technology can help with comment analysis. Our basic reporting and advanced analytics services allow for this added dimension, perfect for large volume, multi-location businesses.

U.S. companies lose $83 billion every year due to customer defections and abandoned purchases as a direct result of poor experiences. The steps highlighted above can not only help you recover these lost dollars but can also improve your social media and satisfaction ratings by improving customer and employee experiences in an efficient, convenient manner, and, most importantly, in private.

One word of warning here. Never indulge in a positive piece of action towards a customer that can't be repeated - unless you are prepared to repeat it. An example: a customer is taken unwell during a meal (nothing to do with your business). You order a taxi to take the person home and pay for it on your own tab. People would accept that as exceptional behavior.

However, if a customer asked you to pack up the uneaten portion of their meal so that they could take it home - and you do so - this is then expected action by that person, anyone they mention it to, and all others who were in your restaurant at the time! Failure to do so next time...

The above deals with customer expectations - and it's the stepping beyond these that are a key factor in improving customer retention. Offering great food, matched with stylish and committed service should never be a plus - it should simply be an expectation; a base starting point for restaurant customer service if you like.

It's those extra touches that matter in terms of a positive response. These are the areas that are shared on Facebook or Twitter through positive comments. Often, these might be seemingly unimportant little things - such as remembering names and slivers of information. "Becky not with you tonight, Mrs. Gray? Has she gone back to college already?". "Didn't you enjoy the calamari last time you were here? It's not on the menu, but I know a fresh supply was delivered an hour ago. Do you want me to ask the chef...?"

Of course, the little points will vary greatly; the above might be fine for a small family-run establishment but simply aren't feasible in a busy hotel or at an airport location.

The key is to brainstorm the small things that would find favor with your clientele, and then, if you can, build them into the way you do business. You might even hold a competition for your team to develop their own suggestions. Incidentally, taking such action is really like showing customer service to your own staff by making it clear how much you value them!

Take a look at some of these unique restaurant promotions to give you some ideas. There are some gems here!

By Joy Ugi at Orderly

What's the big deal with restaurant inventory?

Well, a lot actually.

Let's start with the fact that it saves you truckloads of money. That's right, this process alone reduces food waste, pinpoints theft, and prevents under-ordering.

On top of that, it also shows your exact Cost of Goods Sold (COGS), which is a key number in identifying your Prime Cost. And Prime Cost is what you need to know to understand the health of your business. We're talking hard figures - not just a gut feeling.

Maybe you knew these facts. Maybe you didn't. Wherever you are in setting up a consistent inventory process at your restaurant, we've got 7 ways you can make this process faster, easier and more profitable.

1. Get Your Team on Board

It's hard to do anything - much less a challenging task like inventory - by yourself. Training your staff to understand and value taking inventory will mean it becomes a part of the ebb and flow of running your business.

How do you get your team excited about the inventory process?

It starts with education. Teach your staff about the benefits to the business, and as a result, to them.

For example, if you're able to locate where and when food is going to waste, you can save more money to pay your staff a higher wage. Or you can prevent under-ordering so you never have to 86 a dish, which means customers always get what they want and keep coming back for more.

By getting your team to support inventory taking, you'll train your staff to see the importance of this task and make it a must-have process in your business.

2. Identify 1 Person to Receive Your Deliveries

Once you've educated your team on the importance of inventory, choose one person to receive orders when they come in. Time and money can be lost easily when errors are made in the receiving process. Assigning just one person will make inventory quick and painless.

You should train this person on how to mark missing items, how to redirect ordering when there are errors, and even how to code invoices. They can also put away the new inventory that comes through the door and keep the stockrooms organized.

By identifying a team member to be your receiver, you can dramatically increase efficiency, create consistency, and even lower your COGS.

3. Set a Schedule

When you've got someone assigned to receive new inventory, it will be easy to schedule this task weekly on the day of your deliveries.

Hold your team and your suppliers accountable for following the agreed-upon schedule. Consistency is important for inventory... without it, you can't get an accurate picture of your food spend from week to week.

And make sure you complete the inventory process before the doors open for the day or after your restaurant closes. You won't get an accurate count while your team is running in and out of your stockroom and freezer grabbing items.

Things happen, so you might get off schedule by a day or two each week. But following a set schedule as closely as possible will give you the most visibility into your numbers.

4. Organize Your Stockroom

To ensure you're taking an inventory of all items, have your assigned team members conduct a quick organization and cleanup of your stockrooms and freezer before a delivery arrives.

Use the first-in, first out methodology: Move older items to the front of shelves so when new items arrive, they can easily be stored back-of-shelf.

If two boxes of one item are open, move all the items to one box. Consolidate condiments into as few bottles as possible.

Next, throw out rotten or expired ingredients. Make a note if there's a lot left of one item so you can order less of it in the future or work it into your menu this week.

Organizing your stockroom is one of those tasks that seems obvious, but a lot of managers ignore. Don't be one of them - it can save you a lot of hassle.

5. Get Rid of Unused Inventory

One of the best restaurant inventory hacks out there is locating items that are taking up space. When you keep too much inventory on hand, you're actually trapping your money in those unused items.

Ideally, you should only be keeping about 1.5 times your COGS in stock to run your business. If it's more than that, it means inventory is taking up precious cash flow.

Your best bet is to clean out your stockrooms of this dead inventory. For example, if that bottle of rare liquor is sitting on your shelf, run a special on drinks that use it or raffle it off in a contest.

Whatever you do, don't keep these items around for long. They're just eating up money sitting on a shelf.

6. Dig Into the Numbers

The sad truth is that once an inventory count is taken, most managers just hang the clipboard on the wall until next time... nothing happens with the information that's been gathered.

The truth is, if you don't critically analyze your figures and put them to work for you, you're just wasting your time. It's imperative you use the count information you've taken to see where the numbers are off.

Are items missing? You can probably bet it's theft. Are there way too many of one item? Those extra crab legs can be sold as a weekly special so they don't go to waste.

You also need to calculate your COGS and compare them to your spend for an accurate picture of how well you're staying within your budget. You may need to cut back in certain categories or on certain ingredients where food costs have increased. Where you see severe food spend, you can conduct a supplier review to negotiate better prices.

When managers use their inventory taking to look into the numbers, they can save their restaurants from spending too much' and ultimately, from having to fire team members or shut down.

7. Get On the Technology Bandwagon

Spreadsheets aren't inventory software. You know it, we know it. They require you to input rows upon rows of figures and are prone to human error.

There's been a renaissance of restaurant technology over the past 5 years. Apps have changed the way we do everything in our lives - and they have the potential to transform how restaurants run their businesses.

From scheduling, to customer service, to reservations, and even to back-of-house tasks like inventory... restaurant apps can help restaurants be more efficient, save time, and save money.

Ditching the processes and outdated technology of yesteryear is a must. The proliferation of mobile technology has made using apps for this type of task not only easy, but affordable.

Conclusion

Food prices are rising, competition is fierce, and you live every day fearing whether you're going to be able to afford opening your doors and paying your staff.

Inventory eliminates all of that.

Restaurants who take inventory seriously... who use these 7 tips and invest in technology to make it an imperative part of their businesses - will win. They'll keep tabs on food spend, beat the competition, and understand where every penny of their profits are going.

This blog is a guest feature from Joy Ugi at Orderly. Orderly believes in helping restaurants like yours implement better processes for running the business with the LEAST amount of time, effort, and expense.

They've started by tackling invoicing, accounting, inventory, and food spend. They've built the Orderly App as an easy-to-use app that will help you move away from the manual, time consuming processes we see in restaurants today. It's a major departure from the clunky hard-to-use technology that has dominated the industry.

Check out Orderly today.

It's time to give up on comment cards.

Even if you could get your comment cards for free, they hurt more than they help.

There are numerous issues with using comment cards at your restaurant or other business:

1. Every Step To Completing a Card Will Lead to Fewer Submissions

At each step in filling out a card, people will fail to go to the next step. So for each step or hindrance along the way will result in a severe drop-off in numbers of cards you will receive.

2. Not Allowing the Customer to Be Anonymous Will Lead to Fewer Responses

Some folks will not give you their address because either they want to be anonymous or they are afraid you'll send them junk mail. Requiring their name and address will lead to the customer scrapping the card.

3. With Anonymous Comments You Can't Contact the Customer to Fix The Issue

If the customer is anonymous, you have no way to respond and assure them you will fix the situation, therefore no way to fix the relationship with that customer.

4. Comment Cards Don't Fix The Problem for This Customer

Comment cards do allow you to discover problems to fix, whether the problem is with the facility, service, or product. Once fixed, future patrons will have a better experience. But for the customer that wrote it, the experience and first impression were flawed. It's too late for them, especially if you're waiting until shift change to read cards.

In short, comment cards fix the future, not the present.

5. Comment Cards Are Often Out of Sight

If your comment cards are in a kiosk next to the salad bar, condiment stand, or hostess station, it's most likely your customer won't see them, and therefore won't use them. Out of sight, out of mind means that the customer will leave, taking their opinions with them, and off to Yelp, Facebook or wherever they prefer to complain. The real insult is if they are sitting in your establishment writing that bad review from their smartphone.

A Better Way

You can dump comment cards and use our awesome solution, which actually makes commenting fun, quick and easy, as well as anonymous (but with the ability for management to respond).

We've all felt that way.

Use TalkToTheManager for your company meetings.

Your meeting attendees will appreciate it!

How does it work?

1. We provide a phone number to display at your business/meeting area.
2. Attendees simply text their comments/questions to the number, anonymously.
3. Management receives comments by text or email.
4. If needed, management can reply, privately, and ask for details/clarification.
5. The attendee receives your reply as a text.

Even though we originally created the service to provide restaurant owners with a way to get feedback from customers, some of our customers use it in their office settings and company meetings as a real-time suggestion box.

At only $29/month, including a free trial, it's an affordable and simple solution.

Learn more »