by Service That Sells | Jun 12, 2010 | Training
Train your quick-service employees that accuracy is about getting the order right, no matter what. Most mistakes occur when guests make special requests. Hold the pickles. Easy on the mayo. No olives. There’s a huge difference between hearing and understanding. To...
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 | May 16, 2010 | Marketing
The mistake many business people make is to view a particular promotion as an end in itself. Effective marketing, however, isn’t a one-shot deal. Your goal should be not only to attract new customers, but also to encourage them to make purchases, enjoy the service or...
by Service That Sells | May 2, 2010 | Service & Sales
Many servers have acquired a negative impression of suggestive selling. Often we hear: “I don’t want to be pushy! ” Suggestive selling is just that — giving your guests all the options that they have to enjoy a well-rounded dining experience. “I have...
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 | Apr 2, 2010 | Human Resources
When staffing a restaurant, the labor pool generally falls into four categories: The Transients. On their way to some other career, they’ve stopped off in the industry for a relatively short time. The traditional college student comes to mind. The I-Don’t-Know’s....
by Service That Sells | Apr 2, 2010 | Service & Sales
Suggesting extras such as bacon on a burger or guacamole with nachos not only builds check averages as much as 50 cents per guest, but also improves the perception of your restaurant’s service delivery. Customers feel taken care of when servers suggest items that...
by Service That Sells | Mar 21, 2010 | Marketing
Mother’s Day can be a prime marketing opportunity for family-oriented establishments. Here’s a great promotion you can implement with another business, preferably a local florist. Invite families to take mom out for lunch or dinner at your establishment, where she...
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.”...
by Service That Sells | Feb 19, 2010 | Management
The “Please Wait to be Seated” sign creates anxiety when the host staff isn’t present. Teach your servers to look for and then acknowledge every waiting guest with a smile and “Hi! The hostess will be right with you!” if he or she is off seating other guests. Make...
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