Lessons From Billy’s Boston Chowder House

My wife and I only recently learned of a restaurant in Los Gatos when a restaurant closed and our usual waitress told us she was going to work there. Last night, we tried it: Billy’s Boston Chowder House in Los Gatos, California. It’s only 3,283 miles from Boston (as they proudly proclaim)!

We really didn’t know what to expect. It appeared the owner may have come from Boston due to memorabilia on the walls. Frankly, that had me a tad bit concerned as a lot of restaurants in Massachusetts are pretty mediocre: too heavy and so so taste. That can’t be said of Billy’s!

My wife had sand dabs. I had a cup of New England clam chowder and fish and chips–a true test. We were wowed by the food, the service and the owner, Bill Reynolds. This former tech executive opened his restaurant 4 years ago. And, he’s nailed it with incredible attention to detail and superior execution.

Bill is following his new passion with great abandon. He’s got a great team that works seamlessly. You could see his cooks smiling and laughing in a hot kitchen as they carefully prepared their guests meals.

We can’t wait to go back. Billy’s Boston Chowder House is a great testament to the Pine & Gillmore book, The Experience Economy. Great food, great service in an inviting environment.

Your test is to provide great products and services as well as great customer service to make your customers want to come back again and again. How do your customers rate your business?

Thought for the week:

“Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body but rather to skid in sideways, chocolate in one hand, wine in the other, body thoroughly used up, totally worn out and screaming ‘WHO HOO, what a ride!’” – Sign in store in Pacific Grove, California
What do you think? I welcome your comments!


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