How to Manage Your Reservation System to Boost Business & Build Staff Morale by Susan Dickson Restaurant schedules can get
backed up. Customers do not always value your time. We're all prone to
miscommunication unless we're careful. When the restaurant and its guests are
out of sync in regard to reservations, the problems reverberate throughout the
house. . . . more >>
The Power of Suggestion: Boosting Wine-by-the-Bottle Sales by Joyce Angelos Walsh Sure, 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 >>
Tips from a Restaurant Reviewer By Diane Withrow A restaurant critic's dream job doesn't have to be your nightmare. Learn 8 valuable insider tips that can help raise your standards of quality and score favorable reviews from professional critics as well as your regular guests. . . . more >>
Coffee, Tea or . . . by T. Scott Gross Face it sales drives everything. I can handle that even though my life is about preaching the gospel of great customer service. Even though most folks know me as the guy who wrote Positively Outrageous Service, even I am smart enough to know that the ultimate goal of any business is not to get customers all goo-goo-eyed over the service. No, the ultimate goal is to have lots of customers who will open their wallets and make a big contribution to our daily deposit. . . . more >>
Guest Recognition by Bill Marvin, The Restaurant Doctor I am sure you appreciate your guests. After all, where would you be without them? But what do you do to let them know how important they are to you? . . . more >>
Give Guests Something to Talk About by Bill Marvin, The Restaurant Doctor Everybody says that (positive) word-of-mouth is the best advertising and I suspect that is true. But is it just a lucky accident or might there be m . . . more >>
Focus on Guest Delight by Bill Marvin, The Restaurant Doctor When it comes to service, everyone talks about the importance of making sure your guests are satisfied. Satisfaction is certainly better than dissat . . . more >>
Make a Personal Recommendation by Bill Marvin, The Restaurant Doctor In Part 1 of this series, I risked the wrath of the foodservice gods by questioning the wisdom of the technique of building the check by suggestive se . . . more >>
Making the Customer Connection by T. Scott Gross Positively Outrageous
Service... makes customers say, "Wow!"? And Positively Outrageous Service is
also the name we coined to describe our brand of service that is . . . random and unexpected, out of proporation to the circumstances, invites the customer to play . . . more >>
The Importance of Complaints by Bill Marvin, The Restaurant Doctor As 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 >>
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