It’s no secret that training takes time, discipline and most of all follow-through. You need a game plan, an attentive and willing staff and regular exercises that keep everyone on top of their game. That game plan is your restaurant’s competitive advantage! Learn more….
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.
Given that the restaurant business is a performance, your guest experience is ultimately determined by how you as owner or manager set the stage. Discuss these 8 great things with your staff today…
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”.
These are some of my biggest pet peeves...
I visit restaurants across the USA and around the globe, 9 times out of 10, the servers I get are making serious mistakes…mistakes that cost restaurants money and customers!
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.
I spent 20 years starting and operating restaurants. When I first began, I had virtually no experience, so I needed to give myself every advantage. The biggest advantage (I called it my "Secret Weapon") was systems. I knew instinctively that creating systems would make all the difference between succeeding or becoming another statistic.
From the get-go, I decided to work on my business now so I could decide how I would work in my business later. This took some serious work up-front in creating the systems, but this ultimately led to freedom. Now, I could manage from afar (so many operators are so close to their restaurants, they’re missing a fresh perspective) and look at the big picture from 30,000 feet. These systems exploded sales, built my “Dream Team” staff, and created a dominant powerful brand that crushed my competition. They also allowed me to pay great people to run my business as “their own business,” taking “ownership” of the results. You have a system when you can leave your business for a week, a month, or a year, and it will be just as successful—or more so—when you return. I can show you how...
The foundation of great restaurant service begins with great restaurant staff. Surprisingly, this concept is lost on many owners and managers, yet the solution really is simple.
As the restaurant business is transient by nature, high turnover is a fact of life. I’ve worked with lots of restaurants over the years that struggle to find and keep good help and this negatively impacts the guest experience. When I started my first restaurant the challenge was much the same—that is, until I discovered the magic of building my “dream team.”
Affinity means having a feeling of belonging. In a restaurant setting, it means an intense loyalty because of this feeling of belonging.
Wouldn’t it be amazing to capture lightning in a bottle with all your customers?
Take a listen to this episode of RESTAURANT NINJAS:
"Roger fell into the restaurant business"
"SalesStars is a turnkey online program to train your front-of-the-house team!"
"Roger Beaudoin hires for his restaurants based on personality, approach and attitude."
"Roger Beaudoin and I talk about the "Flash of Lightning" on today's Restaurant Ninjas podcast!"
"Learn how to turn $100 into $1000 on today's Restaurant Ninjas!"
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.
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.