I often say that “the restaurant business is one of a 1000 details and even though your restaurant gets 990 of them right, it’s the 10 you miss that the guest always sees”. This happens to the best of us but, some restaurants just get it all right! My wife and I had such a dining experience recently in Hailey, Idaho (more on this in a minute).
How long does it take your pizzeria to make a million dollars? Has it ever? What if you could achieve the million-dollar mark in a matter of months by simply training your staff to be enthusiastic about the place they work and the food they’re serving?
When properly deployed, this weapon can be more powerful than advertising—in increasing referrals, winning repeat business, and maximizing profits.
Avoid These 10 Common Habits of Ineffective Restaurant ServiceWith many summer Restaurant Week events underway or soon scheduled, it’s the perfect opportunity for local eateries to shine and win new customers. Restaurant Rockstars issues this reminder: it’s consistently getting small tasks right that sets the best restaurants apart from the rest.
Spring and warmer weather means more family outings and more dining out. Leading restaurant training developer Restaurant Rockstars offers creative ideas for restaurants to keep kids busy and parents happy.
As several big name restaurants face bankruptcy and many more struggle with failing revenue, l caution restaurant owners and top management now, more than ever, scrutinize operations and customer service.
In the heat of battle, many restauranteurs and their managers spend their time putting out personnel fires. When a server quits or isn’t working out, their first thought is to get a “warm body” on the floor ASAP.. After all, when you’re short on staff, everybody has to pick up the slack and money is being lost… right?
In a typical restaurant shift, many restaurant servers will default to asking “YES/NO” questions. “YES/NO” questions such as “Would anyone like dessert?” are Kryptonite for restaurants. With this approach, the odds of making the sale are quite low – Just 50/50!
From start to finish, our dining experience was led by what I call an “Order Taker”, albeit a very knowledgable one. You see, serving is an “art” and a great dining experience is more than just about presenting great food & drink.
As restauranteurs we’re “In It to Win It” aren’t we?, Working 6 or 7 days per week, two to three meals per day… putting out fires, working on product quality, making sure our restaurants and menus are inviting and so on… It’s a daily challenge and we all know all too well the failure rate of restaurants in the first 5 years.