C.M. S.
Google
*Response received inviting me to call, best if you folks reply to the letter via email given, thank you*
Deep dive because I care about this brand.
I have enjoyed the product at this Rita’s many times, but my August 2025 visit was frustrating enough that I decided to pause visits until improvements are made. The frozen custard can be excellent. The operation and owner engagement fell short in avoidable ways.
what happened during my visit
• Disorganized payment flow: I was handed my sundae before being directed to pay. I stood with a melting item while staff focused on customers still deciding. There was no clear process to take payment immediately after preparation. This is easy to fix and prevents confusion and melt.
• Refusal of a reasonable request: My friend Clay asked for a small “dollop” of custard on an Italian ice. He was told it was not possible, with no policy explanation and no alternative like, “We can sell you a small custard cup to add yourself.” He left without buying. It felt inflexible and contrary to hospitality. Our weekly dessert ritual moved elsewhere.
• Product integrity concern: My hot fudge sundae turned to liquid within minutes of reaching my car. Properly frozen custard should hold structure longer. This points to a machine-temperature issue, assembly speed, or toppings that are too hot.
owner interaction afterward
I called the owner to share feedback. He interrupted, attributed it to “lawlessness,” and moved to end the call. There were no unruly customers, only a few young people deciding while I already had a sundae. My concern was simple: guest service and a clean handoff to payment.
attempt to resolve with corporate
On August 4, 2025, I wrote to Linda Chadwick, President and CEO of Rita’s Franchise Company, outlining these issues and asking for staff training, a tighter order-to-payment flow, and verification of machine temperatures and product handling. I did not ask for coupons or free product and will not use one.
As of September 29, 2025, there has been no response. No acknowledgment or follow-up. That silence is disappointing for a national brand with a strong product.
what is good here
When the franchisee’s wife or partner is present, service is consistently excellent. The tone is welcoming, transactions are smoother, and the brand feels properly represented. The base product is often very good. That is why I returned many Saturdays before this visit.
why this matters
Hospitality is more than a recipe. A clear path from preparation to payment avoids awkward waits with melting items. A “yes, if…” mindset (offer a small custard cup as an add-on rather than a hard no) converts small requests into wins. When an owner cuts off feedback, that posture can shape team culture and show up at the counter.
suggested fixes (simple and actionable)
1) retrain on guest-first service: Offer workable alternatives instead of flat refusals. “We cannot modify that item, but we can add a kid-size custard on the side so you can combine them.”
2) fix the order-to-payment sequence: Do not hand off items without an immediate payment step. Assign one person to shepherd an order from pour to pay during busy times.
3) validate equipment temps and assembly timing: Audit custard machine settings, topping temperatures, and assembly speed. A sundae should not liquefy in minutes.
4) owner-level listening: Take feedback without interruption, thank the guest, and close the loop. Brief follow-up helps.
how it should look
• Maker places the sundae, signals the cashier, and payment is completed within seconds. The guest leaves with a dessert that holds structure.
• For off-menu tweaks, staff says, “I cannot assemble it that way, but here is a small custard cup you can add,” and rings it as an add-on.
bottom line
I like Rita’s product, but operational and customer-care gaps overshadowed the custard on my last visit. I am pausing visits until I see evidence of fixes. If this location tightens its process and adopts a more guest-friendly posture, I will update this review to reflect improvement.