EMS article about Roger Beaudoin and how a simple road trip sparked an obsession that has defined his life and led him to opening the Matterhorn Restaurant at Sunday River Ski Resort. CUSTOMER SPOTLIGHT: ROGER BEAUDOIN’S MATTERHORN OBSESSION Posted by Jim Darroch on July 16, 2012 Traveling is always an eye-opening experience but for long-time…
HOW AN ALPINE ADVENTURE INSPIRED A BUSINESS by Elizabeth Atwater on July 23, 2013 What can the Matterhorn, a 14,000-foot alpine peak, teach an entrepreneur about running a business? For Roger Beaudoin, the lessons he has learned scaling the Swiss Alps and rappelling down mountains closer to his New England home have had a far-reaching…
I was recently interviewd for Netwaiter’s Deep Dish series. I dish on marketing, social media and technology. Plus they created a super cool infographic of the interview……check it out!
Even though everyone in your restaurant works for a paycheck, independence, gratitude and being recognized are really what elevates the team to consistent top-performance, and is what encourages your staff to continue striving and developing in the workplace.
Whether you run a food truck, coffee shop, fast casual or full-service restaurant, know that every interaction between your staff and each guest must be consistent and memorable across your operation. This comes with regular consistent training as a given, but more importantly the culture of your place. Are you building and sustaining a culture focused on hospitality, family and fun?
It’s no secret that training takes time, discipline and most of all follow-through. You need a game plan, an attentive and willing staff and regular exercises that keep everyone on top of their game. That game plan is your restaurant’s competitive advantage! Learn more….
When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team mantra. Five simple letters that deliver a powerful competitive advantage.
I expect to receive the same quality of service whether dining in a Denny’s or a 5-Star Restaurant. The basic principle is the same… its all about hiring the best people with a true desire to serve the public and then developing them, training them, recognizing and rewarding them to build your business. That’s what I Call “PARAMOUNT SERVICE”!
This episode is all about customer Pet-Peeves. The most minute details affect the guest’s impressions of your operation and these impressions are lasting. They absolutely determine whether or not the guest returns. Take a listen to our discussion as we cover seventeen – that’s right 17 customer service pet peeves to banish forever in your restaurant.
Listen to this episode, then get your team together and discuss how you can add more “Magic” and more “WOW” to your operation that will build your business and make your cash register ring.