Give a listen to this episode. Yikes, unfortunately, Its a true story that we can all learn from, but mostly its about what should never happen in your operation. It won’t if you put a premium on training and service also.
Listen to today’s episode and see for yourself if true Hospitality is being replaced by Technology. It’s perfectly fine to automate your business and use technology and systems to improve, but not at the expense of understanding the core elements of your business first. After several days of experiencing paramount service at the Diplomat Beach Resort in Florida, my initial judgement got the better of me as I was suddenly immersed in technology at the Minneapolis airport.
Listen to today’s episode and I’ll give you the “key” to maximizing profit from your menu, every item every time. Menu Profit is one mission critical detail in your restaurant that you may be missing. You may in fact have a menu that your customer’s love, but that doesn’t mean you’re making lots of money selling it! This really is common and I see it all the time in restaurant’s I work with. You’re working just as hard preparing low profit items as high profit, so you might as well give yourself every advantage.
Give today’s episode a listen… its short, but powerful. Here, I present one of the most effective training exercises I know that’s proven to not only deliver amazing dining and service experiences, but to increase your restaurant sales. When your entire team are conditioned with product and restaurant knowledge to educate, inform and entertain each and every customer, you will have an unstoppable competitive advantage.
Paul Schlienz joins Andy to chat with Roger Beaudoin, creator of Restaurant Rockstars. This program was originally broadcast July 20, 2017, on Tacoma’s KLAY AM – your conversation station.