Kids' Birthday Parties: When Do They Become Not Worth the Effort?Oct 16, 2013
Is it ever a bad idea to forbid birthday parties for kids at your restaurant? Follow this guide to setting the right policy.
Q&A: Small Touches to Improve ServiceOct 10, 2013
Wide variety of thoughts & comments on improving service.
Customer Service Lesson: Helping vs. SellingSep 30, 2013
Nice quick story on the power of helping.
The Link Between Social Media & Customer ServiceAug 29, 2013
Helpful infographic on the power of social media to impact service and marketing.
SERVICE TIP: Ask the Extra Question(s)Aug 15, 2013
Avoid problems. Avoid confusion. Most important, avoid letting down a customer.
Up-Selling vs. Overselling: 5 Tips for Getting it RightJul 26, 2013
All restaurateurs want their wait staff to increase sales by higher guest check averages where the average check/per guest ends up higher if you use these suggestive selling techniques. The benefits to the operation are higher sales with the same number of covers and an increased bottom-line. The benefits to the servers are an often dramatic increase in tips, hence improved wait staff morale. Maren shares how to do it successfully without overselling.
Thank You x 100Jul 13, 2013
Try the power of thank you notes to your customers to boost your marketing.
Tip for Creating Customer ConnectionsJul 11, 2013
A strong strategy to connect with your customers.
Restaurant Service that Increases Sales - Audio SeminarJun 29, 2013
Specifically developed for independents and small restaurant groups, this session will help you obtain a clear understanding of what your guests are looking for in today's restaurant service and how to implement service techniques that will build sales for years to come.
The 5-Hour Restaurant Work Week (Audio Seminar)Jun 27, 2013
Shocking right -- 5 hours in a restaurant??? Join me as I drill Edmund on just how he has built this formula into his successful restaurant operation.
From finding and retaining the best employees to the secrets that will help engage them, we cover the tips, tools and tricks you need to make more profits with fewer hassles while getting employees to think and act like owners.
Restaurant Report hosts a seminar with Ian Maksik, "Professor of Service" and "America's Service Guru". Ian gives a wonderful discussion of service basics and service WOWS. (57 minutes)
Shocking right -- 5 hours in a restaurant??? Join me as I drill Edmund on just how he has built this formula into his successful restaurant operation.
From finding and retaining the best employees to the secrets that will help engage them, we cover the tips, tools and tricks you need to make more profits with fewer hassles while getting employees to think and act like owners.