Published February 16, 2015
Servers rely on tips as part of their income, so it makes sense to keep a savvy eye out for people who might provide the biggest tips. This article at Shiftgig offers some ideas of what to look for, such as the car they drive and how they dress.
Hopefully they end up in your section! Give them great service and you’ll likely be rewarded.
Read the full article here: How to Recognize a Big Tipper – Kareem’s Tips
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Published February 16, 2015
Technology is reshaping everything about food service. Customers are savvy and knowledgeable due in a large part to easy access to information online. In order to deliver quality customer service, restaurants must understand consumer needs. While striving to provide lower prices, aspects of customer service such as staff training have been cut, but the human factor is still the most important piece of the brand loyalty puzzle.
Communication means a great deal, both from trained staff that interact with customers directly and the communication that takes place via channels like social media and email. Consumers form expectations of your brand based on their experience, and interaction with other people shapes that in a big way.
Customer experiences are shared online with a click of a button (or the tap of a tablet or smartphone). If a customer feels like the person they’re interacting with doesn’t know as much about the brand as they do, that’s going to send a message about your company. All the technology in the world cannot take the place of a well trained staff.
Read the full article here: How customers’ expectations define your brand
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Published February 16, 2015
Would you like to learn how to increase your sales by 20 percent this quarter? Bill Marvin, the Restaurant Doctor, and Joel Cohen are hosting a class on Profit-Building in Nashville from March 30-April 1.
You’ll learn things like how to make your menu work for you, how to lower your food costs, and how you can see a 20 percent increase in your bottom line in the next three months!
Read the full article here: New Profit-Building Master Event For Restaurants
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