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server

Are You In The Restaurant Business For The Right Reasons?

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Are You In The Restaurant Business For The Right Reasons?

There are so many reasons people run restaurants. Many of us first got into the business because of passion. Maybe you started working in restaurants and really oved the personal side, camaraderie with staff and customers alike. Perhpas you are drawn to the high-energy. Possibly, you were a chef with a loyal following of raving fans, or you just saw an opportunity and took the plunge. But that was years ago. Are you still passionate and committed to run a top-notch operation?

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Fun & Games Make The Cash Register Ring

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Fun & Games Make The Cash Register Ring

Every day before your doors open for business, gather your team for a motivational huddle and go beyond the typical tasting of the night’s specials. Discuss exceeding guest expectations and a strategy for the service to come. One of my most effective exercises was actually based on a popular game that everyone has played – BINGO!  Much like the real thing my version of the game is easy to execute in your restaurant. Here’s the idea…

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Is The Service In Your Restaurant Paramount?

Is The Service In Your Restaurant Paramount?

I expect to receive the same quality of service whether dining in a Denny’s or a 5-Star Restaurant.  The basic principle is the same… its all about hiring the best people with a true desire to serve the public and then developing them, training them, recognizing and rewarding them to build your business.  That’s what I Call “PARAMOUNT SERVICE”!

Are Your Customers Peeved?

Are Your Customers Peeved?

When I ran restaurants, I approached service from the customers point of view.  That is at least twice a week, I was a customer in my own restaurant.   Doing so gives you a really good understanding of what I call the “3 Most Important Attributes of any Successful Restaurant… Food, Service & Ambiance”

 Does your restaurant offer a consistent experience?

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Does your restaurant offer a consistent experience?

We ordered drinks and they were expertly prepared, poured into appealing glassware and properly garnished. After enjoying our first drink and their gracious service, we decided to stay for dinner and move to the dining room to join two additional friends.  That’s where the experience dramatically shifted and fell short.

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When It Comes To Service - Details Matter

When It Comes To Service - Details Matter

I often recommend that all restaurant owners eat in both their own establishments and a variety of other restaurants from time to time to notice details from a customer’s perspective.

 

Train your staff to SELL not just serve

Train your staff to SELL not just serve

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. 

How To Get An "A" Game From Your "A" Team

How To Get An "A" Game From Your "A" Team

Roger is featured in the March issue of Restaurant Hospitality Magazine with his article: How to get an "A" game from your "A" team.  From one restaurant owner to another, let’s talk staff … specifically, your front of house.