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Customer Service continued

Displaying Matches 1 thru 12 of 63 Found.   NEXTLAST

How to Turn Complaining Customers Into Loyal Guests
How to Turn Complaining Customers Into Loyal GuestsComplaints can wear you out because they so often feel like a personal attack on your integrity and wallet; but if you're able to listen patiently to what your customers are telling you it may alert you to situations that need your attention. See how to realize the positive effect complaints can have on your bottom line . . . more >>


How to Handle and Reduce Guest Complaints in Your Restaurant
by Joe Erickson
How to Handle and Reduce Guest Complaints in Your RestaurantCustomer complaints are inevitable -- or are they? In this article, we review the systems and techniques to address and, better yet, prevent customer dissatisfaction. If complaints are frequent in your restaurant, maybe it's time for you to get "mad as hell" and put in place systems to prevent them. . . . more >>


Are You Consistently Inviting Your Guests To Return? You Should
by Bill Marvin
Are You Consistently Inviting Your Guests To Return? You ShouldHave you ever been out to eat and been ignored once you paid the check? When you think about the place where that happened, do you feel anxious to return? You know the cliche‚ that you don't get a second chance for a first impression. It is also true that the quality of your last impression may well determine if you get a second chance at all. . . . more >>


How to Recover Graciously From Mistakes & Complaints
by Bill Marvin
How to Recover Graciously From Mistakes & ComplaintsAs a young operator, I always hated complaints. Complaints often seemed like a personal affront. I tried very hard to make it right for my guests and when they complained, it felt like a knife in the heart. I always wanted to sit them down and set them straight about what it really takes to run a restaurant! . . . more >>


Success Focus Video: Power of a Smile
Success Focus Video: Power of a SmileIt is easy for owners and managers to get caught up in the ongoing operational details for their restaurant and to neglect or loose sight of the human aspect. This video explains the importance of a smile in your restaurant. . . . more >>


How to Use Gift Cards to Boost Sales & Cash Flow
by Joe Erickson
Gift card can boost your cash flow and increase guest loyalty. But not all gift cards are created equal. Before you jump on the gift card band wagon make sure you have all the facts to get the best gift card program for your restaurant. . . . more >>


How to Create the Right Ambience In Your Restaurant
How to Create the Right Ambience In Your RestaurantAmbience is a tricky thing to describe. It's a mood; it's a setting; it's a feeling you get from the surrounding environment. Most restaurateurs know intuitively that their guests seek out the dining experience you offer as much as they seek out your food. Here are a few tips to consider as you plan the ambience for your new startup. . . . more >>


How to Have More Productive Preshift Meetings
by Diana Lambdin Meyer
How to Have More Productive Preshift MeetingsAccording to unofficial estimates by industry experts, fewer than 50 percent of independent restaurants have preshift meetings. But the really successful ones usually do. Those who conduct preshifts well all do them a little different, but can agree on two important points for good meetings, keep it short and let others do the talking. . . . more >>


How Visible Should the Chef Be?
by Chef Michael Tsonton
How Visible Should the Chef Be?Restaurant owners have differing opinions about how much visibility the Chef should have with their guests. While some Chefs just aren't comfortable making their away across the dining room, there's a new breed of Chef that welcomes the spotlight . . . more >>


Reading the Table: Help Your Wait Staff to Avoid Robotic Service
by John Richardson
Reading the Table: Help Your Wait Staff to Avoid Robotic ServiceExperienced wait staff have a unique style of guest interaction that is repeated over and over each shift. However, the more successful of thease seasoned pros has learned to adapt their style to meet guest expectations . . . more >>


The Power of Suggestion: Boosting Wine-by-the-Bottle Sales
by Joyce Angelos Walsh
The Power of Suggestion: Boosting Wine-by-the-Bottle SalesSure, your cost is typically lower on glass wine, but you tend to take more dollars to the bank with bottles. Also, bottles increase server and bartender interaction with guests, which can drive up check averages. While a server is opening and serving a bottle, he can interact with guests, make menu suggestions, and create opportunities for further sales. . . . more >>


Take the Mystery Out of Mystery Shopping
by Elizabeth Sidor
Take the Mystery Out of Mystery ShoppingNumerous surveys tell us that most dissatisfied customers don't complain, they just never return. Many operators use mystery shoppers to find out what's really going on in their restaurants from the guest's point of view. Regularly employing mystery shoppers can help you identify things that are going on in your restaurant that may be causing people to leave and not return. . . . more >>


Displaying Matches 1 thru 12 of 63 Found  NEXTLAST

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