One of the great things about PR is that when you find a company that “gets it,” it makes for an easy time to showcase that client. In nearly all of those cases, these companies have superior people implementing processes that are DRIVEN by the people who designed them.
It sounds so easy, but people drive processes not only to make them work, but to make them smarter. People drive innovation. People look for ways to make systems more efficient and effective. Perhaps all else, the smartest companies out there continuously look for ways to make both the people and the processes better. This is the way that SMPR strives to showcase its clients, by looking at all of a company’s value drivers.
But when an outside company comes in and acquires another company–especially one built on people-based assets such as culture and talent–the equilibrium tends to shift. Sadly, a former SMPR client (Flat Top Grill) has shifted for the worse.
Let’s be clear here–I am not sharing this information intending to spill “sour grapes” about a former client, let alone a former employer (disclosure–I worked for the company more than 10 years ago). I am, however, sharing this because this company used to be the epicenter of customer experiences and people management, and it has reached an abyss that is so low that I worry that it will never get out.
I went into lunch at Flat Top Grill’s Loop location because I wanted to see how the company has changed since we stopped working with them. To be sure, the people who we knew were no longer with the company (not that I expected to see them). But the product has become so commoditized; what’s worse, the product was so poor, the service was so bad and the people–the very asset we looked to showcase–were so poorly trained and executed that it made me wonder how a company and its culture could sink so fast.
Want proof?
- I had to wait 22 MINUTES for my bowl to be delivered to me (WAY beyond the norm).
- Ingredients are supposed to be mixed together, but in my mouth was the very spoonful of wasabi I spooned in; my mouth was burning hot.
- I would have had water, but my glass wasn’t filled. I had to run to a bathroom to get water (SERIOUSLY).
- Since when is soy put in beef and chicken? Oh yeah, as a PRESERVATIVE. If I wanted soy, I would have asked for tofu.
- As a former Partner (the company’s term for employee), I am entitled a professional courtesy when I dine there; I was asked three different times where I worked, who I was and why I asked for the discount; my bill must have been important to them…
- …but if it was so important, then why did it take all of these people so long to get my bill? The server’s response–”We’re busy.” Uh, hello? Restaurants are SUPPOSED to be busy and you’re supposed to be PREPARED.
Unfortunately, the company has lost touch with the very thing that put the company in growth mode–its people. Training and systems were tossed aside in favor of processes to save money. I don’t need to look at their books to know that. I asked a CEO of a major restaurant group in town what would have happened to his company if any of this had happened. His response: “I would be tracking down that customer to get their inputs how we can change things to make things right for him….”
Sadly, I doubt that will happen; Flat Top Grill has lost touch with what was important. Perhaps one day, they can find what made them successful.

