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Customer Service continued

Displaying Matches 37 thru 48 of 63 Found.  BACK NEXT

Suggestive Selling Can Be Risky
Bill Marvin, The Restaurant Doctor
I realize that I may be trifling with a religious tenet of modern restaurant management here but we are squarely in the age of service and I must poin . . . more >>


See and Be Seen: Why Managers and Owners Need to Be Highly Visible to Their Guests
by Patricia Luebke
See and Be Seen: Why Managers and Owners Need to Be Highly Visible to Their GuestsThe restaurant manager is the person most directly responsible for the guests' total experience. Managers and manager/owners that consistently make themselves available to both staff and guests are generally more successful . . . more >>


How to Say No and Still Give Your Customers What They Want
by Wendy Gillett
How to Say No and Still Give Your Customers What They WantTurn ordinary customers into loyal followers by fulfilling their uncommon requests with creative, alternate solutions. Learn the concept of "the positive no". . . . more >>


DOWNLOAD: Menu Item Quality Review Template
The Menu Item Quality Review Template is an excellent tool for documenting random evaluations of your everyday menu offerings. This scaled grading system enables owners, managers, or anyone familiar with the items on your menu, to judge if guest perception of your menu offerings meets your high standards . . . more >>


Managing Special Orders
by Chef Michael Tsonton
Managing Special OrdersSpecial orders are never very welcomed in the kitchen. However, learn why Chef Michael Tsonton not only accepts special orders, he argues that operators should embrace them as well. . . . more >>


How to Manage Unruly Kids in Your Restaurant
by Wendy Gillett
How to Manage Unruly Kids in Your RestaurantUnruly kids can present problems for family and upscale concepts, alike. Discover some of the tricks these operators use to handle kids that pass through the door - without alienating either doting parents, or patrons seeking a peaceful meal. . . . 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
by Patrica Luebke
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 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 >>


How to Conduct Effective Pre-Shift Meetings
by Susan Dickson
How to Conduct Effective Pre-Shift MeetingsA lineup or pre-shift meeting is a staff meeting held prior to the start of a new shift. They are critical to some establishments and almost every restaurant can benefit from them. Here's an overview of how to conduct an effective lineup, including a checklist to keep you on track at your next pre-shift meeting. . . . 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 37 thru 48 of 63 Found BACK NEXT

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