Keeping Service in Customer Service
Updated: Sep 11
Crawfish on a plane
Meet Scott Green, President of D.A.T. Sauce
All businesses strive, or should, to provide exceptional customer service. I know in our businesses we do everything we can to create unique and memorable experiences for our customers and providing outstanding customer service is certainly paramount to that goal. There are times, however, when the cost, time and circumstances outweigh the ability to deliver on promises. Scott Green, the owner and President of D.a.T SaUcE company, located about an hour west of New Orleans, Louisiana apparently has a different interpretation than most of those limits.
Making Good on Promises
While Scott and I were having a conversation about a New Orleans themed event I was planning, Scott mentioned that he would have some fresh crawfish sent my way the day before the event. I told him that wasn't necessary, but he thought it would be a great surprise for client and guests, and a memorable experience they weren't anticipating. I've come to realize that telling Scott not to do something he thinks is a good idea, is like trying to tell me to stop telling bad Dad Jokes... a complete waste of time and effort, for sure.
The day before the event I thought it was odd that I hadn't received any tracking information for the crawfish, but I didn't think too much about it, until... my doorbell rang in the early afternoon. There in the doorway stood a tall gentleman wearing a D.a.T SaUcE ball cap who introduced himself as Scott Green. He explained that his crawfish guy had failed to follow through and since he had promised me crawfish, he didn't know what else there was for him to do. Scott got up at 3am, woke up his crawfish guy (who I'm betting will make better reminder notes to himself moving forward), picked up 40 pounds of live crawfish, and headed to the airport. He bought a ticket to Orlando, had a very amusing and lively conversation with the baggage people that included "I don't care how you need to do it, just get this cooler of live crawfish and ice on that plane with me." (*See note regarding trying to tell Scott something isn't a good idea when he thinks it is) Once he landed in Orlando, he rented an SUV and drove to my house.
Scott stayed with us for the next few days, made the (now infamous) crawfish boil himself and regaled the clients and guests with stories of living in his beloved Bayou. He showed them the "proper" way to enjoy crawfish tails AND heads (trust me, there's a very wrong way!).
This was my very first time meeting Scott Green and, 10 days before this, I didn't even know him. While I had used his products and loved them, I hadn't even bought any yet. He made me a promise, though, and to Scott Green, a promise is a promise. I will remember this every time I make a promise to a client, or anyone for that matter, and especially when I'm challenged to keep it.
I honestly don't believe there is a length Scott wouldn't go in order to deliver on a promise, and that is a testament to his success as a businessperson, as well as a quality that makes me honored and blessed to consider him a friend. By the way, his hot sauce and ketchup are phenomenal!
D.a.T. SaUcE and DaT KeTcHuP
About Chef Bob Aungst
With over 30 years in the hospitality industry, Chef Bob Aungst has masterfully navigated some of the most prestigious stages in the culinary world. From orchestrating events like the Kentucky Derby and Presidential Inaugurations to serving esteemed dignitaries, including four U.S. Presidents and members of the Royal Courts, he and his team focus on creating unique and memorable dining experiences with extreme attention to detail for every guest served. From in person events to virtual culinary live streams, CB handcrafts each one for a truly “WOW” experience.
For the coffee lovers, check out www.chefbobscoffee.com >> ask me how you can secure your own branded line of premium coffee for sales enablement, gifting, or marketing promotions!
In addition, Chef Bob also offers temporary and seasonal culinary and chef staffing services through the League of Extraordinary Chefs. His roster of highly-skilled chefs and front of house hospitality professionals service top resorts, dude ranches, vacation destinations, hotels, convention centers, and large scale sporting events around the world.