I had the opportunity to dine out in two very different restaurants last week and the service varied dramatically. You might be surprised by my experiences. Listen as I walk you through the nuances of each experience, picture the customer expectation and you’ll see what I mean by Paramount!
Think about sales as the lifeblood of your restaurant and Service and Sales naturally go together…you can’t have one without the other. And isn’t your goal to make as much money in your restaurant as possible? I hope so! Listen as I explain how the ABSOLUTE BEST servers Assume the Sale!
Lots of restaurants hire in a pinch for the wrong reasons with the wrong approach. I see want ads all the time for desperate restaurants seeking experienced people...
"Wanted Experienced Cook.. Experienced Server" - Why? Most of the time, these people usually don't work out - No wonder turnover is so high in the restaurant business.
The restaurant industry is a HIGH TURNOVER business, but I’ve got the solution. Don’t hire another person in your restaurant until you listen to this podcast episode.
Forget about help-wanted ads, you can’t simply fill openings… that’s a sure fire way to find average people, who will deliver average guest experiences, average food & drink and lead to nothing but problems in your restaurant.
Many restaurants waste thousands of $$ on the shotgun approach of traditional marketing. Listen as Bar/Restaurant expert Nick Fosberg explains how persuasive lead-generating marketing can zero in on your most qualified new customers and keep them with a sniper approach.
You have one chance to make a positive impression in your restaurant and make no mistake, impressions are lasting. Train your staff to NOTICE what the guest sees, feels & experiences in your restaurant and empower them to FIX what’s broke!
- There are 12 “Key-Guest Contact Points” in every restaurant, from the parking lot, throughout your common areas to the all-important “Thank You’s & Welcome Back”
As owners and managers, we all get to sample the menu, but how often do you sit down as a customer? There’s no better way to build your brand, manage your team and elevate the guest experience. Take a seat in your dining room to see, feel and experience what the guest does.
Chef James Clary has owned and managed many fine dining restaurants and one of his secrets to success was treating every guest as if they were the “most-important” guest, even when his restaurant was a full-house. Why are so many restaurants in the hospitality business missing the hospitality?
Roger explains how you can use your staff as your #1 marketing tool to maximize your profits. Servers who are trained to sell will double if not triple their sales and keep your customers coming back for more!
Hey there all you restaurant rock stars…want to make more money and get more regulars in your restaurant? Give things away (NOT INSIDE, BUT OUTSIDE your restaurant)! Give a quick listen and see what I mean.