Service really begins the moment your customer approaches your restaurant. Before you even begin training your staff to serve and sell, be sure you look at your place through your customer’s eyes…
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Your customer is coming in for more than just the food….
“I knew absolutely nothing about the business that I got into… so again I mentioned the business of a thousand details and one by one call it the school of hard knocks you know back in the early days it felt as though I was falling from a tree and hitting every branch on the way down. I made a lot of mistakes, I lost a lot of money before I created the systems that then turn things around and moved my business forward. And ultimately I was able to dominate my competition for about 18 of those 20 years that I was in the business ”
When I receive exemplary service in a restaurant, it’s not only unexpected, but absolutely astounding… Recent service went above and beyond any expectation I had for dinner this particular evening.
When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team mantra. Five simple letters that deliver a powerful competitive advantage.