Recent Articles in Customer Service

Member Content Smile, It Enhances Your Face Value
Nov 29, 2011
John shares the power on the simple, yet effective, smile...
Member Content Is Banning Children from Your Restaurant a Good Idea?
Nov 17, 2011
The customer is the most important thing, right? When you first get your job at a restaurant, this is told to you as if it were simple. Veteran restaurant employees, however, know this is not the case. What happens when we bring children into the equation?
Member Content Sell the Sizzle AND the Steak
Nov 9, 2011
Shep shares lessons on the customer service and marketing strategies of Morton's.
Member Content Is eLearning On Your Restaurant's Training Menu?
Oct 21, 2011
Member Content How to Elevate the Dining Experience
Oct 20, 2011
A restaurant is not a Broadway Review, but you do have the live stage and capacity to inspire. John has some how-to tips.
Member Content The Power of Suggestion
Sep 28, 2011
Top restaurant managers share the suggestive selling secrets that yield both sales and guest satisfaction.
Member Content My Name is Jack and I'll be Your Servant For the Evening
Sep 28, 2011
Member Content Remarkable Hospitality - The Road Map To Excellence
Sep 6, 2011
Member Content Has Service Lost Its Importance?
Jul 27, 2011
Ian knows service. But he's not sure it matters anymore. You'll enjoy his storytelling in this piece. And don't forget to give him your feedback...
Member Content Customer Service Debrief Helps Us Learn from Mistakes and Successes
Jul 25, 2011
There is a lot that we can learn from both success and failure. Are you debriefing to find the core reasons? See why Shep says you should be.
Member Content Competing on Service: Eleven Ways to Beat the Competition by "Hugging" Your Customers
Jul 18, 2011
Today's small business owners must understand that their business is not about 'me'; it's about 'them': your employees and customers. Making cuts to employee perks or customer service perks is not a long-term plan for survival. You might not always be able to slash your prices lower than those of your competitors, but you can make the experience of doing business with you superior to all others. Never be afraid to take your customer service up a notch!
Member Content Get it Right from the Start - How to Best Train New Servers
Jul 7, 2011
After you think you have found the right person for the job comes the real test -- training. Amanda shares six steps to ensure the success of your restaurant through the proper training of new servers.
Member Content NRA Show 2011 Picture Tour...
Jun 5, 2011
A walking picture tour by Jaime from the NRA Show 2011 in Chicago...
Member Content Callers On Hold: What Are They Hearing at the Other End of the Line at YOUR Restaurant?
May 30, 2011
Considering that the average hold time in America is 43 seconds-almost the length of a radio commercial-you have a significant opportunity to tell your callers exactly what you want them to hear about you. Find out what you should be saying...
Member Content Why Customers Don't Come Back (And what you can do about it)
Mar 4, 2011

In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detail six main reasons why customers don’t come back. David shares some ideas on how you can counteract them.
Member Content Customer Service Strategy: Provide Membership
Feb 10, 2011
Shep talks about the value in treating your customers as "members"
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