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Is Your Guest Service Proactive or Reactive?

Is Your Guest Service Proactive or Reactive?

When you have a reactive approach to guest service, you and your staff wait for guests to tell you what they need, and then you take care of it. When you and your staff are stuck in reactive mode, it affects every level of service. The kitchen gets backed up, servers...

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Is Your Guest Service Proactive or Reactive?

When you have a reactive approach to guest service, you and your staff wait for guests to tell you what they need, and then you take care of it. When you and your staff are stuck in reactive mode, it affects every level of service. The kitchen gets backed up, servers...

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The Key to Exceptional Service

The Key to Exceptional Service

Restaurants try to provide exceptional service to everyone, but great restaurant managers know that one size does not fit all in this business. Think about the different reasons people visit restaurants. They vary a great deal, from quick lunches to business meetings...

Teaching Servers to Sell

Teaching Servers to Sell

Per person check averages have never mattered more than they do right now. For restaurants to make up for fewer in-house guests, they have to make the most out of every guest they have. This means providing exceptional service, of course, but it also means enhancing...

Do You Know the Four Ps of Product Knowledge?

Do You Know the Four Ps of Product Knowledge?

Product knowledge is a key to both increasing sales and improving order accuracy. The more your staff knows about your menu items, the more comfortable they'll be suggesting them to your guests. This goes for employees covering the phones, too. If a customer is trying...

Improving Order Accuracy

Improving Order Accuracy

Order accuracy is always a critical element of delivering exceptional service, but it's even more important when your staff is taking to-go orders over the phone or fulfilling orders placed online. When customers take their food to go or have it delivered, it's even...

Service Vs. Hospitality

Service Vs. Hospitality

With restaurants re-opening under strict guidelines, differentiating yourself from the competition is more important than ever. Managers who focus only on product offerings and special offers will struggle to make a strong comeback. It’s too easy to be replicated....

Targeting Restaurant Teamwork

Targeting Restaurant Teamwork

Teams, in any context, share common goals and a clear mission. As you adjust to changes at your restaurant, your restaurant team needs to adjust a well. How has the team's mission changed? What goals are striving to achieve through restaurant teamwork? Do all your...

Be Ready to Weather the Next Storm

Be Ready to Weather the Next Storm

With everything you and your restaurant staff have been through in the past few months, you've earned the right to say you've weathered the worst of storms. Figuratively speaking, that is. As you re-open, and especially if that re-opening includes expanded patio...

Your Patio Dining Checklist

Your Patio Dining Checklist

As many restaurants re-open or prepare to re-open, expanded use of patio dining is part of many plans. In addition to the myriad of health and public safety guidelines you must follow, keep in mind this tried-and-true checklist to help you prepare for serving guests...

The Restaurant Business is Like Show Business

The Restaurant Business is Like Show Business

The restaurant and bar business is like show business. Your servers are the stars of the show. Back-of-house and support staff members are your crew. And you? You’re the head honcho – producer, director, financier, coach. Your cast takes their...

Training Bussers on Their Role in the Cycle of Service

Training Bussers on Their Role in the Cycle of Service

Every member of the restaurant team plays a critical role in exceeding guests' expectations and ensuring guests leave with a positive impression of the restaurant. Team members in the service assistant, or busser, position are no exception. Part...

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