Service Management Group



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 SMG Forum 2012

Registration is Now Open for The Forum


 Join SMG for our annual Forum event. Network with industry leaders and learn best practices for improving the customer experience.

 


 Quirks Media Partner

 
Online Workshop:
Creating Brand Advocates


Research and webinar are now available for "Beyond the Survey - Engaging Respondents and Connecting with Customers." 



Corner Bakery Cafe Case Study

Corner Bakery Cafe's "Best In Class" customer feedback program upholds their "One Guest At A Time" philosophy.

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SMG in the UK

Learn more about SMG's work in the United Kingdom.

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Celebrating 20 Years of Delivering The Insight That Drives Sales

Acquire Data
Acquire
Data

A varied and substantiated data set is essential to be useful to your business. Read how we capture and authenticate data from various sources.

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Reveal Insight
Reveal
Insights

Having 20 years' experience and the largest benchmarking database in the world focused on unit-level customer experience helps us find that needle in the haystack, so to speak.

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Drive Change
Drive
Change

Research shouldn’t sit on shelves. It should be put to use in the field to help impact initiatives for everyone – from unit operators to regional VPs.

Learn More


  • Heinen’s Fine Foods
  • Superdrug
  • Corner Bakery Cafe

Hear From Our Clients

Matt Carpenter - Olga's Kitchen, Inc

New Client Dashboard

Try our new Dashboard

Our client dashboard has been rebuilt from the ground up. New interface, features and data handling are just a few of the improvements in this latest version.

Request A Preview



  • In which restaurants do customers experience the most problems?

    SMG’s Benchmark Database reveals fine-dining customers experience more problems than any other customers. Despite the perception of frequent mistakes at quick-service establishments, these fast-food customers experience the fewest problems. Why are fine-dining experiences fraught with errors? Expectations of fine-dining restaurants are much higher. When customers pay more money, they expect better service. This heightened expectation causes an increased perception of problems during the experience. Fine-dining restaurant operators should be aware of these amplified expectations and ...