Why won't MSCs allow us to use coupons at restaurants?
Some companies do allow them. It just depends. Not sure why some don't.
Some possibilities:
1. Since most guests at most restaurants don't use coupons, using coupons may make the shopper more memorable.
2. Coupons may affect timing to a significant degree or how servers treat customers.
3. The end-client or MSC believes that the reimbursement is, in fact, sufficient if the shopper orders the cheapest items that satisfy the shop requirements.
4. The client is trying to pay less for each shop by having the shopper pay something out of pocket.
5. The client actually cares about how much tips the server gets. (Many people tend to tip based on the amount they have to pay and not on what the amount would have been without coupons.)
1. Since most guests at most restaurants don't use coupons, using coupons may make the shopper more memorable.
2. Coupons may affect timing to a significant degree or how servers treat customers.
3. The end-client or MSC believes that the reimbursement is, in fact, sufficient if the shopper orders the cheapest items that satisfy the shop requirements.
4. The client is trying to pay less for each shop by having the shopper pay something out of pocket.
5. The client actually cares about how much tips the server gets. (Many people tend to tip based on the amount they have to pay and not on what the amount would have been without coupons.)
I would say that 1 and 2 are relevant, but it probably all boils down to #4.
I agree with the above post. And there are several shops I do where I can use coupons. What I do not understand is this, especially at the high end places I have been told by msc that they reimburse based on the average bill. I doubt the average customer at a high end rest comes in and shares a glass of wine for two people and they each order the plain chicken dish or the plain pasta dish when those restaurants are known for their steaks and seafoods and more expensive items. Of course we need to order another drink at the bar and an appetizer and a dessert which is the main reason we cannot afford to order more than plain chicken. Also not what I would imagine the average customer does. So who are these average customers? Perhaps they are figuring in the after work people whose bills only include a few drinks and an app.???
Saving grace is that some of these allow you to have the club card where you can at least rack up points for a future free meal.
Saving grace is that some of these allow you to have the club card where you can at least rack up points for a future free meal.
sandyf Wrote:
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> I agree with the above post. And there are several
> shops I do where I can use coupons. What I do not
> understand is this, especially at the high end
> places I have been told by msc that they reimburse
> based on the average bill. I doubt the average
> customer at a high end rest comes in and shares a
> glass of wine for two people and they each order
> the plain chicken dish or the plain pasta dish
> when those restaurants are known for their steaks
> and seafoods and more expensive items. Of course
> we need to order another drink at the bar and an
> appetizer and a dessert which is the main reason
> we cannot afford to order more than plain chicken.
> Also not what I would imagine the average customer
> does. So who are these average customers? Perhaps
> they are figuring in the after work people whose
> bills only include a few drinks and an app.???
> Saving grace is that some of these allow you to
> have the club card where you can at least rack up
> points for a future free meal.
The average bill at very high end places is probably higher than you think. There are heavy business travelers that live on very generous expense accounts that skew the average higher. These are the guys that wouldn't blink at a $200/person tab for client dinners, and the normal nightly tab for themselves is $100.
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> I agree with the above post. And there are several
> shops I do where I can use coupons. What I do not
> understand is this, especially at the high end
> places I have been told by msc that they reimburse
> based on the average bill. I doubt the average
> customer at a high end rest comes in and shares a
> glass of wine for two people and they each order
> the plain chicken dish or the plain pasta dish
> when those restaurants are known for their steaks
> and seafoods and more expensive items. Of course
> we need to order another drink at the bar and an
> appetizer and a dessert which is the main reason
> we cannot afford to order more than plain chicken.
> Also not what I would imagine the average customer
> does. So who are these average customers? Perhaps
> they are figuring in the after work people whose
> bills only include a few drinks and an app.???
> Saving grace is that some of these allow you to
> have the club card where you can at least rack up
> points for a future free meal.
The average bill at very high end places is probably higher than you think. There are heavy business travelers that live on very generous expense accounts that skew the average higher. These are the guys that wouldn't blink at a $200/person tab for client dinners, and the normal nightly tab for themselves is $100.
They don't allow you to use coupons because you are already getting paid for the shop. I do understand the dilemma, though.
And, as far as I have seen there is nothing average about anywhere or anything. I just did a movie theater where you would think the "average" customer would be a traditional couple (for this particular movie). The majority of the audience was anything but. So, I never have any qualms about being discovered because of not being "average".
And, as far as I have seen there is nothing average about anywhere or anything. I just did a movie theater where you would think the "average" customer would be a traditional couple (for this particular movie). The majority of the audience was anything but. So, I never have any qualms about being discovered because of not being "average".
An got an e-mail today for an oil change where they require you to use a coupon. It just depends on how the MSC/client have it worked out.
I think most likely #4....it varies...I have had msc's allow coupons for one shop and then 6 mos later the shop no-can-do coupons verboten. I think it is the client...
I find that most restaurants don't want you to use a coupon. There is one that I do where the reimbursement is juuuuuust barely enough to cover the requirements, and the MSC does allow coupons. Most others do not.
Oil changes frequently allow coupons, and some even require you to use one. Likely because oil changes are a fixed price, whereas at a restaurant you might spend more and thus go over the reimbursement limit.
Oil changes frequently allow coupons, and some even require you to use one. Likely because oil changes are a fixed price, whereas at a restaurant you might spend more and thus go over the reimbursement limit.
If restaurants don't want you to use coupons, then why are they printed and marketed?
I think it has to do with timing and tipping.
I think it has to do with timing and tipping.
I think it only has to do with *money* and what they end up agreeing with. If they say they will reimburse $50, then $50 it is. With a coupon they are paying $50 towards the bill. plus an additional cost for a meal. Coupons are money.
gigishopper Wrote:
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> If restaurants don't want you to use coupons, then
> why are they printed and marketed?
>
> I think it has to do with timing and tipping.
Brand Imprinting. All of those flyers that come in the mail or in the newspaper for places like Carl's Junior and IHOP are cheap to print. The coupon helps draw your attention to read the print media. Most people will see them, but never use them. So they got their name to 1000 people, but only 10 people used them. It's kind of like when you see a TV commerical and then two commercials later, you see the same commercial. The more you see a name, the more likely you are to go there later.
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> If restaurants don't want you to use coupons, then
> why are they printed and marketed?
>
> I think it has to do with timing and tipping.
Brand Imprinting. All of those flyers that come in the mail or in the newspaper for places like Carl's Junior and IHOP are cheap to print. The coupon helps draw your attention to read the print media. Most people will see them, but never use them. So they got their name to 1000 people, but only 10 people used them. It's kind of like when you see a TV commerical and then two commercials later, you see the same commercial. The more you see a name, the more likely you are to go there later.
jschilz Wrote:
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> gigishopper Wrote:
> --------------------------------------------------
> -----
> > If restaurants don't want you to use coupons,
> then
> > why are they printed and marketed?
> >
> > I think it has to do with timing and tipping.
>
>
> Brand Imprinting. All of those flyers that come in
> the mail or in the newspaper for places like
> Carl's Junior and IHOP are cheap to print. The
> coupon helps draw your attention to read the print
> media. Most people will see them, but never use
> them. So they got their name to 1000 people, but
> only 10 people used them. It's kind of like when
> you see a TV commerical and then two commercials
> later, you see the same commercial. The more you
> see a name, the more likely you are to go there
> later.
That is interesting. I never thought of it that way. I have heard of all the thousands and thousands of dollars of unused and/or accidentally thrown away gift cards. That is an even better marketing campaign. And when people use them they often spend extra.
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> gigishopper Wrote:
> --------------------------------------------------
> -----
> > If restaurants don't want you to use coupons,
> then
> > why are they printed and marketed?
> >
> > I think it has to do with timing and tipping.
>
>
> Brand Imprinting. All of those flyers that come in
> the mail or in the newspaper for places like
> Carl's Junior and IHOP are cheap to print. The
> coupon helps draw your attention to read the print
> media. Most people will see them, but never use
> them. So they got their name to 1000 people, but
> only 10 people used them. It's kind of like when
> you see a TV commerical and then two commercials
> later, you see the same commercial. The more you
> see a name, the more likely you are to go there
> later.
That is interesting. I never thought of it that way. I have heard of all the thousands and thousands of dollars of unused and/or accidentally thrown away gift cards. That is an even better marketing campaign. And when people use them they often spend extra.
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