Consumer Rage

Consumer Rage

Top of Mind with Julie Rose - Radio Archive, Episode 196 , Segment 4

Episode: Fed Interest Rates, Mexican Migration, Dying, Consumer Rage

  • Dec 14, 2015 10:00 pm
  • 20:39 mins

Guest: Mary Murcott, President of the Customer Experience Institute and Chief Strategy Officer of DIALOGDIRECT  “Your call is very important to us.” If hearing that empty declaration of your importance while on hold for an eternity makes your blood boil, you’re in good company.  A new study by Arizona State University found two-thirds of respondents reported feeling consumer rage at some point – often brought on by a frustrating encounter with customer service - 35 percent said they’d actually yelled, 15 percent admitted to cursing. Customers are getting angrier and the biggest culprits are – wait for it – cable and satellite TV companies. Phone companies are high on the list, too, and internet providers.

Other Segments

Tech Tranfer: Better Quinoa

22 MINS

Guests: Rick Jellen, PhD, Professor in the Plant & Wildlife Sciences Department at BYU; Mike Alder, Director of BYU’s Technology Transfer Office The past couple of years, quinoa has been by popping up on the organic aisle at the grocery store and appearing on the menus for those hip soup and salad places that are so popular. It’s a grain, in case you were wondering. And now it’s become so mainstream that you can buy it in your Cheerios cereal.  A couple of researchers here at BYU are tinkering with quinoa’s DNA to see if they can make a better version – better for growing in certain places, not necessarily better tasting.  More information about technology developed at BYU is available at techtransfer.byu.edu.

Guests: Rick Jellen, PhD, Professor in the Plant & Wildlife Sciences Department at BYU; Mike Alder, Director of BYU’s Technology Transfer Office The past couple of years, quinoa has been by popping up on the organic aisle at the grocery store and appearing on the menus for those hip soup and salad places that are so popular. It’s a grain, in case you were wondering. And now it’s become so mainstream that you can buy it in your Cheerios cereal.  A couple of researchers here at BYU are tinkering with quinoa’s DNA to see if they can make a better version – better for growing in certain places, not necessarily better tasting.  More information about technology developed at BYU is available at techtransfer.byu.edu.