by Service That Sells | Feb 2, 2011 | Management
By John Brandt, Jr., The Brandt Group, Ltd. For most restaurants, this is the time of the month where managers and owners are reviewing their profit and loss statements for the previous month. A “P&L” is an essential tool in running any successful restaurant. ...
by Service That Sells | Aug 29, 2010 | Management
It’s easy for one manager or several employees to overlook key tasks required for a successful close – and a successful close means a successful opening the following day. Start by listing each job position by category and add one for management. Then look at tasks...
by Service That Sells | Jun 12, 2010 | Management
Spanish-speaking employees are often critical members of a restaurant team, and learning to bridge that communication gap is an important skill. Keep these tips in mind: Focus on communicating the main idea – keep phrases and sentences as simple as possible....
by Service That Sells | May 16, 2010 | Management
Few actions can place you in a positive light better than leaving on a positive note at the end of each working day. As you depart for the day, take a lap around your entire restaurant, shaking hands and thanking employees, by name, for the good efforts and support....
by Service That Sells | Apr 18, 2010 | Management
Contests for the heart of the house can be hard to find. Here’s one designed exclusively for cooks. It’s easy to implement and can help stimulate creativity and pride among your kitchen staff. It will also benefit your menu merchandising efforts. To pull this off, all...
by Service That Sells | Mar 7, 2010 | Management
Guests are — first and foremost — people. They want to be treated like individuals, not just nameless customers. The best way to initiate table talk is to ask polite, but not too personal, questions. Here are some safe topics: Appearance: “That’s a beautiful tie.”...
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