Every restaurant has potential hooks, but few restaurants know how to promote them to build their audience and brand. When you hit the jackpot with this form of marketing, your staff are selling more, having more fun and making more money, while your customers are having more fun and spending more money. Next thing you know, your customers are your best marketers, telling everyone they know about your place.
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I have always believed that great service is about taking the guests on a magical journey of everything the restaurant is about. Because let’s face it, guests are often first time visitors to restaurants and they don’t know what they’re going to enjoy or what’s exiting about the restaurant.
It’s really up to the entire service team – not just the wait staff, but also the host, the busser and the bartender. Every part of the service experience should be delivered by a choreographed team.
In the May issue of Restaurant Hospitality, Roger teaches you how to train your staff to SELL not just serve. There are superstar servers in just about every restaurant. You know who they are. They’re personable, attentive, love meeting the public and make great money for themselves and your business.