Developing good customer service skills is critical to businesses’ success and why four Prosser nonprofits are offering a one-day workshop to help hone them.

“The audience will walk away with a variety of different things focused on customer service and tricks of trade to promote return visits so customers will come back through doors. The training will raise the bar and level of service,” said Deb Heintz, executive director of the Prosser Economic Development Association.

Called Tourism Tune-Up, the March 21 event includes three tracks: boosting business through sales, how to wow under any circumstance, and using technology to build loyalty.

The keynote speaker is chef and restauranteur Tom Douglas, who bought a farm in Prosser about 10 years ago to supply his Tom Douglas Seattle Kitchen chefs with organically-grown produce. On a weekly basis, 2,400 pounds of produce is trucked from the farm to his Seattle-based restaurants.

Douglas has opened 18 restaurants since 1989, including Lola, Seatown Seabar and Rotisserie, Serious Pie (three locations), Serious Biscuit, Cuoco, Brave Horse Tavern and Palace Kitchen. He also runs a catering business, event space, product line of spices and sauces, and a cooking school. He’s the author of four cookbooks.

He will talk about how to provide every customer an exceptional experience.

The hospitality-focused conference has been developed to educate owners, top level managers and employees who connect with company customers and the general public. Focused invitations were sent to the several industries, including hotel, restaurant, retail, ag-tourism, service, wineries and breweries.

But the word is getting out and others have signed up, Heintz said.

“We’ve got 22 people from the Prosser hospital (PMH Medical Center) who want to come,” she said.

And Heintz thinks that’s great as customer service is a key component in any business.

“It only takes a bad experience once and customers won’t come back. The return visits are huge to businesses. If you can provide that awesome experience for a customer who walks through the door, more likely than not, they’re going to return and most likely tell their friends,” Heintz said.

Last year’s event was so successful with 85 people attending and providing positive feedback that Heintz knew it needed to be offered again.

The panel discussions feature regional business experts from Goose Ridge Estate Winery, Sister to Sister, Chukar Cherries, Wine O’Clock, Bill’s Berry Farm and Castle Catering.

It will be held at the Walter Clore Wine and Culinary Center, 2140 Wine Country Road, Prosser, beginning with check in and a continental breakfast from 8 to 9 a.m., and ending with a social hour to provide time for networking from 4 to 5 p.m.

Cost is $45 per person and $35 per person for groups registering five or more employees. The price includes the panel seminars, keynote session, breakfast, lunch and networking.

Register for the workshop at theclorecenter.org.

This training is offered by the Prosser Economic Development Association, Prosser Chamber of Commerce, Historic Downtown Prosser and Walter Clore Wine and Culinary Center.

For more information, email info@prosser.org or call 509-786-3600.