Service Staff Etiquette.doc Steps of Service – Full Service.doc Steps of Service-Staff Basics.doc Telephone and Reservation procedures.doc
Service Staff Etiquette.doc Steps of Service – Full Service.doc Steps of Service-Staff Basics.doc Telephone and Reservation procedures.doc
So, what do YOU think. Is it possible to guarantee customer satisfaction or are we kidding ourselves? Even if we can’t guarantee it, shouldn’t we set that as our goal so we have a reasonable chance of coming close to it? Tell me, and the rest of your peers, what you think.
I say get all the information you can from your guests, but at the least get their name and email. Collecting guest information and emails can be easy, as long as you make it fun or exciting What information should you collect?
How do you know about missed sales You may never know about it. You may find out if some of your servers tell you, but usually they won’t The results could be a lot of missed sales. For example, you could have several requests for Pepsi products instead of what you carry
I have put together a very special program that will walk you through some of the most valuable Time Management Tactics that really allow restaurant, catering, and any small business owner to be independent, have the freedom that they need, and have the people around the doing what they need to be doing so that they’re not wasting your time.
The easiest way to find out what your customers are truly thinking about your restaurant, service, quality of the food, and the experience is the customer satisfaction survey card. You should have at least 100 survey cards available.
Jonathan Munsell Interviews Hiring and Performance Expert Jay Henderson In our conversation Jay reveals the 7 biggest hiring mistakes restaurant make and how to avoid them. Plus Jay and Jonathan dive into the 9 Secrets to Great Hiring for Your Restaurant . This is a don’t miss audio. Have a pad and pen available because Jay gives it all away and if you are there to grab it you it you certainly will reap the rewards.
I was just reading a reading a great compensation article from Greg McGuire and the The Back Burner Blog and wanted to add in my two cents from a member I recently spoke with. The Back Story One of my coaching members was looking to reduce payroll. He had done a lot this year to increase sales and manage costs
The four-star La Bernardin restaurant in New York City makes sure that does not happen on its premises by giving its employees a set of very specific rules, 129 of them, in fact (The exclamations are on the original list from La Bernardin.) 1 2 9 12 29 129
Totally Outrageous Service is the all about the guest. As you well know, we are in the guest service business not in the food business. Our main objective is to have the ultimate experience for our guest, which will allow us to reach sales and profit goals. This is achieved through our team members demonstrating…
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