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Customer Service continued

Displaying Matches 49 thru 60 of 63 Found.  BACK NEXT

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 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 >>


SERVICE: The Real Product of Your Restaurant - You Know It, So Do Your Customers
SERVICE: The Real Product of Your Restaurant - You Know It, So Do Your CustomersThe Irony of service is that while it seems elusive and intangible, it is the lifeblood of the restaurant industry. To succeed in any restaurant, you need to do more than say the word, you need to embrace, understand and communicate what good service means to your people. You need to figure out some ways to measure it, too. . . . more >>


How to Manage Your Reservation System to Boost Business & Build Staff Morale
by Susan Dickson
How to Manage Your Reservation System to Boost Business & Build Staff MoraleRestaurant 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 >>


Coffee, Tea or . . .
by T. Scott Gross
Coffee, Tea or . . .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 >>


Displaying Matches 49 thru 60 of 63 Found BACK NEXT

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